Baking in tins
Type of baking
Oven func-
tion
Shelf
position
Temperature
(°C)
Time (min)
Ring cake or brioche
True Fan
Cooking
2
150 - 160
50 - 70
Madeira cake / Fruit
cakes
True Fan
Cooking
2
140 - 160
70 - 90
Sponge cake /
Sponge cake
True Fan
Cooking
2
140 - 150
35 - 50
Sponge cake /
Sponge cake
Conventional
Cooking
2
160
35 - 50
Flan base - short pas-
try
1)
True Fan
Cooking
2
170 - 180
10 - 25
Flan base - sponge
mixture
True Fan
Cooking
2
150 - 170
20 - 25
Apple pie / Apple pie
(2 tins Ø 20 cm, diag-
onally off set)
True Fan
Cooking
2
160
70 - 90
Apple pie / Apple pie
(2 tins Ø 20 cm, diag-
onally off set)
Conventional
Cooking
1
180
70 - 90
Cheesecake, tray
2)
Conventional
Cooking
1
160 - 170
60 - 90
1)
Preheat the oven.
2)
Use the deep pan.
Cakes / pastries / breads on baking trays
Type of baking
Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time (min)
Plaited bread / bread
crown
Conventional
Cooking
2
170 - 190
30 - 40
Christmas stollen
1)
Conventional
Cooking
2
160 - 180
50 - 70
Bread (rye bread)
1)
Conventional
Cooking
2
first of all
230
20
then
160 - 180
30 - 60
Cream puffs / eclairs
1)
Conventional
Cooking
2
190 - 210
20 - 35
Swiss Roll
1)
Conventional
Cooking
2
180 - 200
10 - 20
Cake with crumble
topping (dry)
True Fan
Cooking
3
150 - 160
20 - 40
ENGLISH
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