Baking and roasting table
Cakes
Food
Top / Bottom Heat
Fan Cooking
Time
(min)
Com-
ments
Tempera-
ture (°C)
Shelf po-
sition
Tempera-
ture (°C)
Shelf po-
sition
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
(Fatless
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 cake
1)
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
Biscuits
1)
150
3
140
3 (1 and 3)
30 - 35
In a baking
tray
Meringues
100
3
115
3
35 - 40
In a baking
tray
Buns
1)
190
3
180
3
80 - 100
In a baking
tray
Choux
1)
190
3
180
3 (1 and 3)
15 - 20
In a baking
tray
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