Baking and roasting table
Cakes
Food
Top / Bottom Heat
Fan Cooking
Time (min)
Comments
Tempera-
ture (°C)
Shelf posi-
tion
Tempera-
ture (°C)
Shelf posi-
tion
Whisked
recipes
170
2
165
2 (1 and 3)
45 - 60
In a cake
mould
Shortbread
dough
170
2
160
2 (1 and 3)
20 - 30
In a cake
mould
Butter-milk
cheese cake
170
1
165
2
70 - 80
In a 26 cm
cake mould
Apple cake
(Apple pie)
170
1
160
2 (1 and 3)
80 - 100
In two 20
cm cake
moulds on a
wire shelf
Strudel
175
2
150
2
60 - 80
In a baking
tray
Jam-tart
170
2
160
2 (1 and 3)
30 - 40
In a 26 cm
cake mould
Fruit cake
170
2
155
2
50 - 60
In a 26 cm
cake mould
Sponge
cake (Fat-
less sponge
cake)
170
2
160
2
90 - 120
In a 26 cm
cake mould
Christmas
cake / Rich
fruit cake
170
2
160
2
50 - 60
In a 20 cm
cake mould
Plum cake1)
170
2
165
2
20 - 30
In a bread
tin
Small cakes
170
3
166
3 (1 and 3)
25 - 35
In a baking
tray
Biscuits1)
150
3
140
3 (1 and 3)
30 - 35
In a baking
tray
Meringues
100
3
115
3
35 - 40
In a baking
tray
Buns1)
190
3
180
3
80 - 100
In a baking
tray
Choux1)
190
3
180
3 (1 and 3)
15 - 20
In a baking
tray
8
