51
Hot-air
*
Top and bottom heat
/
Cake/Baked product type
Slide-in Temperature
Baking
Slide-in
Temperature
level
in ° C
duration
level
in ° C
- in minutes
Cake mixtures
Sheet cake with topping
1 sheet
1
150 – 160
35 – 50
1
160 – 170
2 sheets
1 + 3
150 – 160
40 – 60
–
–
Cake in a round tin/
square tin
1
150 – 160
60 – 75
1
160 – 170
Fruit cake base
1
150 – 160
20 – 35
1
160 – 170
Short pastries
Sheet cake with a dry topping
e.g. crumble
1 sheet
1
160 – 170
60 – 75
1
180 – 190
2 sheets
1 + 3
160 – 170
65 – 80
–
–
Sheet cake with a moist topping
e.g. cream icing
1 sheet
–
–
75 – 85
1
180 – 190
Cake in a tin
e.g. quark cake
1
150 – 160
50 – 90
1
170 – 180
Fruit cake base (pre-heating)
1
160 – 170
20 – 30
1
180 – 190
Sponge mixtures
Swiss roll (pre-heating)
1
180 – 190
0
9 – 15
1
200 – 210
Fruit cake base
1
150 – 160
20 – 35
1
160 – 170
Sponge cake (6 eggs)
1
150 – 160
30 – 45
1
160 – 170
Sponge cake (3 eggs)
1
150 – 160
25– 35
1
160 – 170
Baking table
Details stated in the table are guide values and apply for aluminium baking sheets and
dark baking tins.
The values can vary according to the type and amount of dough, pastry or mixture
and baking tin. For pre-heating, observe the notes stated in the table.
We recommend
using the lower of the stated temperatures first. In general, the lower
temperature ensures a more even browning.
If baking to your own recipes, follow the temperature in the table for similar
cakes/baked products.
