63
Pastry baking table for combined upper and lower heater or hot air operating mode
Type of pastry
Guide
(from the
bottom)
Temperature
(°C)
Guide
(from the
bottom)
Temperature (°C)
Cooking
time
(minutes)
Sweet pastry
Marble cake, ring cake
1
160-170
1
150-160
50-70
Rectangle-shaped cake
1
160-170
1
150-160
55-70
Cake made in cake tin
1
160-170
2
150-160
45-60
Cake tin cheesecake
1
170-180
2
150-160
65-85
Fruit cake, short pastry
1
180-190
2
160-170
50-70
Fruit cake with dressing
1
170-180
2
160-170
60-70
Sponge cake*
1
170-180
2
150-160
30-40
Cake with icing
2
180-190
2
160-170
25-35
Fruit cake, mixed dough
2
170-180
2
150-160
45-65
Cherry cake
2
180-200
2
150-160
30-50
Sponge cake roll*
2
180-190
2
160-170
15-25
Leavened dough cake
2
160-170
2
150-160
25-35
Hefezopf (leavened dough)
2
180-200
2
160-170
35-50
Christmas cake
2
170-180
2
150-160
45-70
Apple pie
2
180-200
2
170-180
40-60
Oven-baked donuts
1
170-180
2
150-160
40-55
Savory pastry
Quiche Lorraine
1
190-210
2
170-180
50-65
Pizza*
2
210-230
2
190-210
25-45
Bread
2
190-210
2
170-180
50-60
Buns*
2
200-220
2
180-190
30-40
Bite-size pastry
Short pastry – cookies*
2
160-170
2
150-160
15-25
Merengue *
2
160-170
2
150-160
15-28
Leavened dough
2
180-190
2
170-180
20-35
Puff pastry
2
190-200
2
170-180
20-30
Choux pastry (cream
fi
lled)
2
180-190
2
180-190
25-45
Souf
fl
és
Rice souf
fl
é
1
190-200
2
180-190
35-50
Fresh cheese souf
fl
é
1
190-200
2
180-190
40-50
Frozen pastry
Apple, cheese pie
2
180-200
2
170-180
50-70
Cheesecake
2
180-190
2
160-170
65-85
Pizza
2
200-220
2
170-180
20-30
French fries for oven *
2
200-220
2
170-180
20-35
Croquettes
2
200-220
2
170-180
20-35
Note:
the indication of the recommended guide refers to the grid onto which baking trays are
placed.
