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21

Cakes in tins

Tin

Level

Type of 

heating

Temperature 

in °C

Cooking time 

in minutes

Sponge cake, simple

Ring tin/loaf tin

2

:

160-180

40-50

3 loaf tins

3+1

:

140-160

60-80

Sponge cake, delicate

Ring tin/loaf tin

2

%

150-170

60-70

Flan base, sponge

Flan-base cake tin

2

%

150-170

20-30

Delicate fruit flan, sponge

Springform/ring tin

2

%

160-180

50-60

Sponge flan

Springform cake tin

2

%

160-180

30-40

Shortcrust pastry base with crust

Springform cake tin

1

%

170-190

25-35

Fruit tart or cheesecake, pastry base*

Springform cake tin

1

%

170-190

70-90

Swiss flan

Pizza tray

1

%

220-240

35-45

Savoury cakes (e.g. quiche/onion tart)* Springform cake tin

1

%

180-200

50-60

Pizza, thin base with light topping (pre-

heat)

Pizza tray

1

%

250-270

10-15

* Turn off the oven and allow cakes to cool for an additional 20 minutes with the oven door closed.

Cakes on trays

Accessories

Level

Type of 

heating

Temperature 

in °C

Cooking time 

in minutes

Sponge mixture or yeast dough with dry 

topping

Baking tray

2

%

170-190

20-30

Universal pan + baking 

tray

3+1

:

150-170

35-45

Sponge mixture or yeast dough with 

moist topping, fruit

Universal pan

3

%

160-180

40-50

Universal pan + baking 

tray

3+1

:

150-170

50-60

Swiss flan

Universal pan

2

%

210-230

40-50

Swiss roll (preheat)

Baking tray

2

%

190-210

15-20

Plaited loaf with 500 g flour

Baking tray

2

%

160-180

30-40

Stollen with 500 g flour

Baking tray

3

%

160-180

60-70

Stollen with 1 kg flour

Baking tray

3

%

150-170

90-100

Strudel, sweet

Universal pan

2

%

180-200

55-65

Burek

Universal pan

2

%

180-200

40-50

Pizza

Baking tray

2

%

220-240

15-25

Universal pan + baking 

tray

3+1

:

180-200

35-45

Small baked products

Accessories

Level

Type of 

heating

Temperature 

in °C

Cooking time 

in minutes

Biscuits

Baking tray

3

:

140-160

15-25

Universal pan + baking tray

3+1

:

130-150

25-35

2 baking trays + universal pan

5+3+1

:

130-150

30-40

Viennese whirls (preheat)

Baking tray

3

%

140-150

30-40

Baking tray

3

:

140-150

30-40

Universal pan + baking tray

3+1

:

140-150

30-45

2 baking trays + universal pan

5+3+1

:

130-140

35-50

Macaroons

Baking tray

2

%

110-130

30-40

Universal pan + baking tray

3+1

:

100-120

35-45

2 baking trays + universal pan

5+3+1

:

100-120

40-50

Meringue

Baking tray

3

:

80-100

130-150

Choux pastry

Baking tray

2

%

200-220

30-40

Puff pastry

Baking tray

3

:

180-200

20-30

Universal pan + baking tray

3+1

:

180-200

25-35

2 baking trays + universal pan

5+3+1

:

160-180

35-45

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