
31
Baking
l
Table 1 is recommended for baking.
l
The baking parameters are given for 3 different types of heat: conventional
heating (top and bottom heating element).
Roasting meat
l
Table 2 is recommended for roasting meat.
The roasting parameters are given for conventional heating.
l
The recommended parameters for meat, fish and toast are compiled in
table 3.
TABLE 1: Pastries
2
2
23
2
2
2
3
3
2
3
2
3
3
3
170180
160180
170180
170180
160180
210220
170180
160170
180200
220240
190210
170180
180190
90110
6080
6580
2030
3040
6070
6090
4060
5060
3560
3050
3040
1015
1015
3050
1025
1825
8090
Pastries
Baking time
min.
Top and bottom
Heating element
Oven
setting
Tempe
rature
[°C]
Baking in a baking pan
Sponge cake
Sponge cake
Flan case
Soft sponge
Shortcrust pastry flat with fruit
Cheesecake (on shortcrust pastry base)
Yeast cake
Bread (e.g. granary)
Baking on baking trays
Shortcrust pastry flat with fruit
Fruitcake (yeast or baking powder)
Hundreds and thousands cake
Jelly roll
Pizza (thin base)
Pizza (thick base)
Small pastries/cakes
Small pastries/cakes
Puff pastry
Meringue