Food
Temperature
(°C)
Time (min)
Shelf posi-
tion
Sponge cakes / Madeira cakes
170 - 180
40 - 50
1 - 2
Sandwich cake, roll
200 - 225
8 - 12
3 - 4
Meringues
100
90 - 120
3 - 4
Meringue bases
100
90 - 120
3 - 4
Biscuits
160 - 180
6 - 15
3 - 4
Choux pastry
170 - 190
30 - 45
3 - 4
Swiss rolls
190 - 210
10 - 12
3 - 4
Fruit tarts, short crust pastry
175 - 200
pre-baking, roll
10 - 15
3 - 4
Fruit tarts, short crust pastry
175
finishing 35 - 45 3 - 4
Fruit tarts, crumble pastry
190 - 200
25 - 35
3 - 4
Marzipan ring cake
210 - 230
10 - 12
2
9.6
Conventional Cooking
Food
Temperature (°C) Time (min)
Shelf posi-
tion
Fish, boiling
160 - 170
-
1)
2 - 3
Fish, frying
180 - 200
-
1)
2 - 3
Meatloaf
175 - 200
45 - 60
2 - 3
Danish meatballs
175 - 200
30 - 45
3 - 4
Liver pâté
180 - 200
50 - 60
2 - 3
Gratin
180 - 200
50 - 60
2 - 3
Potato gratin
200
55 - 65
3 - 4
Lasagne, home made
200
50 - 60
2 - 3
Lasagne, frozen
175 - 200
30 - 45
2)
3 - 4
Pasta gratin
180 - 200
30 - 40
2 - 3
Pizza, home made
220 - 230
15 - 25
2 - 3
Pizza, frozen
220 - 230
15 - 25
2)
2 - 3
Chips, frozen
225 - 250
20 - 30
2)
3 - 4
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