22
Baking table
Baking on one oven level
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche
Hot air
1
150-160
0:50-1:10
Madeira cake/fruit cakes
Hot air
1
140-160
1:10-1:30
Sponge cake
Hot air
1
140
0:25-0:40
Sponge cake
Conventional
2
160
0:25-0:40
Flan base - short pastry
Hot air
3
170-180
1)
0:10-0:25
Flan base - sponge mixture
Hot air
3
150-170
0:20-0:25
Apple pie
Conventional
1
170-190
0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Hot air
1
160
1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional
1
180
1:10-1:30
Savoury flan (e. g, quiche lor-
raine)
Hot air
1
160-180
0:30-1:10
Cheesecake
Conventional
1
170-190
1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Conventional
3
170-190
0:30-0:40
Christmas stollen
Conventional
3
160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional
2
230
1)
160-180
0:25
0:30-1:00
Cream puffs/eclairs
Conventional
3
160-170
1)
0:15-0:30
Swiss roll
Conventional
3
180-200
1)
0:10-0:20
Cake with crumble topping (dry)
Hot air
3
150-160
0:20-0:40
Buttered almond cake/sugar
cakes
Conventional
3
190-210
1)
0:15-0:30
Fruit flans
(made with yeast dough/sponge
mixture)
2)
Hot air
3
150
0:35-0:50
Fruit flans
(made with yeast dough/sponge
mixture)
2)
Conventional
3
170
0:35-0:50
Fruit flans made with short pastry
Hot air
3
160-170
0:40-1:20
Yeast cakes with delicate top-
pings (e. g, quark, cream, cus-
tard)
Conventional
3
160-180
1)
0:40-1:20
Pizza (with a lot of topping)
2)
Hot air
1
180-200
1)
0:30-1:00
Pizza (thin crust)
Hot air
1
200-220
1)
0:10-0:25
Unleavened bread
Hot air
1
200-220
0:08-0:15
Tarts (CH)
Hot air
1
180-200
0:35-0:50
