Operating Instructions
23
Baking table
Baking on one shelf level
Type of cakes or pastries
PIZZA & BAKING
S
TOP / BOTTOM
HEAT
O
Time
Shelf
level
from top
Tempera-
ture
ºC
Shelf
level
from top
Tempera-
ture
ºC
for both
functions
hour: min.
Cakes and pastries in tins
Ring or Rodon cake
5.
150-160
5.
160-180
0:50-1:10
Madeira cake/ Königsku-
chen
5.
140-160
5.
150-170
1:10-1:30
Flan case made of
sponge mixture
4.
150-160
5.
160-180
0:25-0:40
Flan case made of
short pastry
3.
170-180
5.
190-210
1
0:10-0:25
Flan case made of
cake mixture
3.
150-170
5.
170-190
0:20-0:25
Apple pie
(covered apple tart)
5.
150-170
5.
170-190
0:50-1:00
Savoury flan
(e.g. quiche lorraine)
5.
180-200
5./6.
180-200
0:30-1:10
Cheese flan
5.
140-160
5.
160-180
1:00-1:30
Cakes and pastries on
baking sheets
Yeast dough plait or ring
3.
160-170
3.
170-190
0:30-0:40
Christmas cake (stollen)
3.
.
160-170
1
3.
160-180
1
0:40-1:00
Bread (rye loaf)
first
.....................................then
5.
.
180-200
1
140-160
5.
250
1
160-180
0:20
0:30-1:00
Cream puffs/eclairs
3.
160-170
1
3.
190-210
0:15-0:30
Sponge roll
3.
160-170
3.
180-200
1
0:10-0:20
Dry streusel cake
3.
150-160
3.
160-180
0:20-0:40
Butter/sugar cake
3.
160-170
1
3.
190-210
1
0:15-0:30
Fruit flan (on yeast base/
cake mixture base)
2
3.
150-170
3.
170-190
0:25-0:50
