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Baking Tables
Baking on a single oven level
Oven
level
2
2
2
2
2
2
2
2
4
4
2
4
4
4
For both types
of baking, in
hrs, mins.
0:50–1:10
1:10–1:30
0:25–0:40
0:10–0:25
0:20–0:25
0:50–1:00
0:30–1:10
1:00–1:30
0:30–0:40
0:40–1:00
0:20
0:30–1:00
0:15–0:30
0:10–0:20
0:40–1:20
Recipe
Cakes in baking tins
Ring-shaped pound
cake
Biscuits / pancakes
Sponge finger
Flan base – shortcrust
pastry
Flan base – cake
mixture
Apple pie
Spicy cakes and flan
base (e.g. quiche
lorraine)
Cheesecake
3)
Cakes on baking tray
Bread plaits / larger
cakes
Christmas stollen
Bread (rye bread)
initially, then later
Pie / eclair
Swiss roll
Fruit cake with
shortcrust pastry
Temp.
in °C
160–180
150–170
160–180
190–210
1)
170–190
170–190
190–210
170–190
170–190
160–180
1)
230
1)
160–180
190–210
180–200
1)
170–190
1)
Oven
level
2
2
2
3
3
2
2
2
3
3
2
3
3
3
Temp.
in °C
150–160
140–160
150–160
170–180
150–170
150–170
160–180
140–160
160–170
150–170
1)
180–200
1)
140–160
160–170
1)
150–170
1)
160–170
1)
Operating mode
Convection
Conventional
Baking time
heat
heat
