16
Baking tins
It is best to use dark-coloured metal baking tins. Baking times
are increased when light-coloured baking tins made of thin
metal or glass dishes are used, and cakes do not brown so
evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and consistency of the mixture. This is why temperature
ranges are given in the tables. You should try the lower
temperature first, since a lower temperature allows more even
browning. You can increase the temperature next time if
necessary.
Preheating the oven shortens the baking time by 5 to
10 minutes.
More information can be found in the “Baking tips” section
which follows the tables.
Cakes in tins
Cookware
Level
Type of
heating
Temperature
in °C
Baking time
in minutes
Sponge cake, simple
Ring/loaf tin
1
150-160
60-75
Sponge cake, delicate (e.g. sand cake) Ring/loaf tin
1
150-160
60-70
Sponge flan base
Flan-base cake tin
1
160-170
20-35
Delicate fruit flan, sponge
Springform/ring cake tin
1
160-170
60-70
Sponge base, 2 eggs (preheat)
Flan-base cake tin
1
160-170
20-35
Fatless sponge cake, 6 eggs (preheat) Dark springform cake tin
1
160-170
30-45
Pastry base with crust
Dark springform cake tin
1
180-190
20-30
Fruit tart or cheesecake on pastry base* Dark springform cake tin
1
160-170
60-75
Swiss flan
Round pizza tray
1
190-210
35-45
Ring cake
Ring cake tin
1
170-180
40-50
Pizza, thin base, light topping (preheat) Round pizza tray
1
200-220
15-25
Savoury cakes*
Dark springform cake tin
1
170-190
45-60
* Turn off the oven and allow the cake to cool for approximately 20 minutes with the oven door closed.
Cakes on trays
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge with dry topping
Baking tray
2
160-170
25-35
Baking tray + universal
pan
3+1
150-160
35-45
Sponge with moist topping (fruit)
Universal pan
2
160-170
30-45
Baking tray + universal
pan
3+1
160-170
40-50
Yeast dough with dry topping
Baking tray
2
170-180
45-55
Baking tray + universal
pan
3+1
160-170
60-75
Yeast dough with moist topping (fruit)
Universal pan
2
160-170
70-90
Shortcrust pastry with dry topping
Baking tray
2
170-180
55-70
Shortcrust pastry with moist topping
(fruit)
Universal pan
2
170-180
70-85
Swiss flan
Universal pan
1
190-210
35-45
Swiss roll (preheat)
Baking tray
2
190-200
10-15
Plaited loaf with 500 g flour
Baking tray
2
170-180
35-50
Stollen with 500 g flour
Baking tray
1
160-170
70-80
Strudel, sweet
Universal pan
1
190-210
35-45
Pizza
Baking tray
1
180-200
20-30
Baking tray + universal
pan
3+1
170-190
35-45
Tarte flambée (preheat)
Universal pan
1
190-210
20-25
