GB 15
APPLICATION
Table for baking
Conventional
Dish
Temp
Ridge-
Time in
in °C
level*
Min .
Stir dough
Shortbread
160 - 180
2
50 - 60
Fruit-cake
160 - 180
2
70 - 80
Cake with nuts
160 - 180
2
60 - 70
Fruit pie baking tin
180 - 200
2, 3
35 - 45
Fruit-pie cake tin
160 - 180
3
45 - 55
Pie base
180 - 200
3
20 - 30
Small pastries
180 - 200
3
15 - 25
Sponges
Pie base
180 - 200
3
25 - 35
Sponges
190 - 210
3
25 - 30
Kneading dough
Cheesecake
180 - 200
2
70 -80
Biscuits
175 - 200
3
15 - 20
Crumble
180 - 200
3
40 - 50
Pie base
180 - 200
3
20 - 25
Dough with yeast
Fruit pie baking tin
190 - 210
3
40 - 50
Crumble
190 - 210
3
35 - 45
Pizza
190 - 210
2
20 - 35
Choux pastry
190 - 210
3
20 - 30
Puff pastry
200 - 220
3
15 - 25
Apple pastry
200 - 220
3
20 - 25
The figures in this table are guidelines.
When baking with hot air set the oven to a temperature about 20 °C lower.
*
ridge height from the bottom
