42
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
1
160
170
45 - 55
1
190
200
1 + 3
160
170
60
70
-
-
Tray bake with moist topping, e.g. egg custard
1
160
170
70
80
1
180
190
Springform cake tin, e.g. sponge base cheesecake
1
160 - 180
50 - 90
2
160 - 180
Flan tin
1
160
170*
25
35
2
170
180*
Sponge mixture
Swiss roll
1
180
190*
10
15
1
200
210*
Sponge (6 eggs)
1
150
160
30
45
2
160
170
Sponge (3 eggs)
1
150
160*
20
30
2
160
170*
Yeast dough
Tray bake with dry topping, e.g. crumble
1
170
180
45 - 55
1
190
200
1 + 3
170
180
50 - 60
-
-
Savarin/plaited loaf (500 g)
1
160
170
35
45
1
180
190
Springform cake tin
1
160
170
30
40
2
160
170
Ring cake tin
1
160
170
35
45
2
170
180
3
Hot air
%
Top/bottom heat
Small baked items
Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
Yeast dough
1
160
170
15
25
2
180
190
1 + 3
160
170
20
30
-
-
Meringue mixture
1
80
130 - 150
2
80
1 + 3
80
150 - 170
-
-
Puff pastry/choux pastry
1
190
210*
20
30
1
200
220*
1 + 3
190
210*
25
35
-
-
Sponge mixture, e.g. muffins
1
150
160*
25
35
1
170
180*
1 + 3
150
160*
30
40
-
-
Shortcrust pastry, e.g. butter biscuits
1
140
150*
15 - 20
2
150
160*
1 + 3
130
140*
20
25
-
-
* Preheat oven
3
Hot air
%
Top/bottom heat
Bread/bread rolls
Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
White bread (without a tin)
1
230*
20
30
1
240*
White bread (loaf tin)
1
230*
20
30
2
240*
Multigrain bread, initial baking stage (without a tin)
1
220*
10
15
1
240*
Multigrain bread, final baking stage (without a tin)
1
180*
20
30
1
200*
Multigrain bread, initial baking stage (in loaf tin)
1
220*
10
15
2
240*
Multigrain bread, final baking stage (in loaf tin)
1
180*
20
30
2
200*
Bread rolls
1
220*
15
25
1
240*
Flatbread
1
220*
15
25
1
240*
* Preheat oven
3
Hot air
%
Top/bottom heat
Basic dough
Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
* Preheat oven
