14
Baking table
The details given in the table are guidelines and apply to dark
baking tins. The values may vary depending on the type and
amount of the dough/mixture and on the baking tin.
We recommend that you set the lower of the specified
temperatures the first time. Lower temperatures will generally
allow more even browning.
If you are baking according to your own recipe, use similar
recipes in the table as a guide.
Observe the notes in the table about preheating.
Meal
Setting
Level
Temperature in °C
Time in minutes
Victoria sponge cake
3
1
160 - 170*
25 - 30
%
1
160 - 170*
25 - 35
3
1 + 3
160 - 170*
25 - 35
Scones
3
1
180 - 200*
8 - 10
%
2
210 - 220*
9 - 12
3
1 + 3
180 - 200*
8 - 12
Small cakes
3
1
160 - 170*
20 - 25
%
1
160 - 170*
25 - 35
3
1 + 3
150 - 160*
20 - 30
Light fruit cake
3
1
140 - 150*
80 - 100
Rich fruit cake
3
1
140 - 150*
210 - 240
Jam tarts
3
1
180 - 190*
15 - 20
%
2
200 - 210*
15 - 20
3
1 + 3
180 - 190*
20 - 25
Swiss roll
3
1
180 - 190*
10 - 15
%
2
190 - 200*
10 - 15
Tart
3
1
160 - 170*
50 - 60
0
1
180 - 190*
35 - 45
3
1 + 3
160 - 170*
55 - 65
Pies
3
1
170 - 180*
70 - 80
0
1
170 - 180*
70 - 80
Biscuits
3
1
160 - 170*
15 - 20
%
2
170 - 180*
15 - 20
3
1 + 3
160 - 170*
15 - 20
Meringue
3
1
80*
100 - 130
%
1
80*
100 - 130
Pavlova
3
1
80 - 90**
80 - 100
%
1
80 - 90**
130 - 150
Fruit crumble
3
1
160 - 170*
40 - 50
%
2
180 - 190*
40 - 50
Yorkshire pudding
3
1
200 - 220*
10 - 15
0
1
210 - 220*
10 - 15
3
1 + 3
200 - 220*
15 - 20
Vol au vents
3
1
190 - 200*
20 - 30
0
1
180 - 190*
15 - 20
Quiche
3
1
170 - 180*
45 - 55
0
1
190 - 200*
25 - 35
(White) bread
3
1
210 - 220*
20 - 30
0
1
200 - 220*
25 - 35
* Preheat oven
** Preheat the oven to 130 °C
Summary of Contents for C17E54.3GB
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