10.5
Conventional Baking on one level
Baking in tins
Food
Temperature
(°C)
Time (min)
Shelf po-
sition
Ring cake or brioche
160 - 180
50 - 70
2
Madeira cake / Fruit cakes
150 - 170
50 - 90
1 - 2
Fatless sponge cake
170
1)
25 - 40
3
Flan base - short pastry
190 - 210
1)
10 - 25
2
Flan base - sponge mixture
170 - 190
20 - 25
2
Apple pie (2tins Ø20cm, diagonally
off set)
180
60 - 90
1 - 2
Savoury flan (e. g, quiche lorraine)
180 - 220
35 - 60
1
Cheesecake
160 - 180
60 - 90
1 - 2
1)
Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Temperature
(°C)
Time (min)
Shelf posi-
tion
Plaited bread / Bread crown
170 - 190
40 - 50
2
Christmas stollen
160 - 180
1)
50 - 70
2
Bread (rye bread):
1. First part of baking process.
2. Second part of baking process.
1. 230
1)
2. 160 - 180
1)
1. 20
2. 30 - 60
1 - 2
Cream puffs / Eclairs
190 - 210
1)
20 - 35
3
Swiss roll
180 - 200
1)
10 - 20
3
Cake with crumble topping (dry)
160 - 180
20 - 40
3
Buttered almond cake / Sugar
cakes
190 - 210
1)
20 - 30
3
Fruit flans (made with yeast dough /
sponge mixture)
2)
170
35 - 55
3
Fruit flans made with short pastry
170 - 190
40 - 60
3
Yeast cakes with delicate toppings
(e.g. quark,cream, custard)
160 - 180
1)
40 - 80
3
Pizza (with a lot of topping)
190 - 210
1)
30 - 50
1 - 2
Pizza (thin crust)
220 - 250
1)
15 - 25
1 - 2
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