Baking and roasting table
CAKES
TYPE OF DISH
Conventional
cooking
Fan forced cook-
ing
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Whisked recipies
2
170
2 (1 and
3)
165
45-60
In cake mould
Shortbread dough
2
170
2 (1 and
3)
160
24-34
In cake mould
Butter-milk
cheese cake
1
170
2
165
60-80
In cake mould 26 cm
Apple cake (Apple
pie)
1
170
2 (1 and
3)
160
100-120
2 cake moulds of 20 cm on the
wire shelf
Strudel
2
175
2
150
60-80
On baking tray
Jam- tart
2
170
2 (1 and
3)
160
30-40
In cake mould 26 cm
Fruit cake
2
170
2
155
60-70
In cake mould 26 cm
Sponge cake
(Fatless sponge
cake)
2
170
2
160
35-45
In cake mould 26 cm
Christmas cake/
Rich fruit cake
2
170
2
160
50-60
In cake mould 20 cm
Plum cake
2
170
2
165
50-60
In bread tin
1)
Small cakes
3
170
3 (1 and
3)
165
20-30
On flat baking tray
Biscuits
3
150
3 (1 and
3)
140
20-30
On flat baking tray
1)
Meringues
3
100
3
115
90-120
On flat baking tray
Buns
3
190
3
180
15-20
On flat baking tray
1)
Choux
3
190
3 (1 and
3)
180
25-35
On flat baking tray
1)
Plate tarts
3
180
2
170
45-70
In cake mould 20 cm
Victoria sandwich
1 or 2
180
2
170
40-55
Left + right in cake mould 20
cm
1) Preheat for 10 minutes.
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