Roasting and baking charts
User's guide
33
Kneaded dough
Flan bases
2
170-180
2
180-200
25-35
Cheese cake
2
150-160
1-2
160-170
70-80
Small biscuits
2
170
2
180-200
15-30
Flat cakes
with a dry topping
2
160-170
2
180-190
25-35
with a moist topping
1-2
160-170
1-2
170-180
2
160-170
30-50
Yeast dough
Gugelhupf 2
150-160
2
175-180
40-65
Yeast cake
2
150-160
2
175-180
40-50
Rich sweet bread
(preheated)
2
150-160
2
175-180
50-70
Small biscuits
2
140-150
2
180-200
15-30
Flat cakes
with a dry topping
2
150-160
2
180-190
30-40
with a moist topping
1-2
160-170
1-2
170-180
3
160-170
30-50
Sponge dough
Gateaux and
fl
ans
(preheat)
2
150-160
2
175-180
30-40
Rolls (preheat)
2
170-180
2
180-200
15-25
Egg white baking
Meringue
2
80-90
2
100-120
80-120
Cinnamon stars
2
100-120
2
120-140
20-40
Macaroons
2
100-120
2
120-140
20-50
Other doughs
Puff pastry
2
170-180
2
190-210
15-30