16
Baking table
The baking times given are to be used as a guide only.
The recommended cooking methods, shelf level and temperatures are
printed in bold.
Item type
Fan Oven
¥
Baking
time in
minutes
Temperature in
°C
Shelf posi-
tion
Batter
Ring cake
150-170
1
50-70
Loaf cake
(log tin)
140-160
1
70-80
Base for fruit slice
150-170
3
20-25
Apple cake, very thin
crust
150-170
1
45-60
Shortcrust
Cheesecake
140-160
1
60-90 + 10
min. residu-
al heat
Covered fruit tart
150-170
1
50-60
Puff pastry
French apple cake
150-170*
1
40-50
Sponge mixture
Sponge cake (DIN)
150-170
1
25-40
Base for fruit slice
150-160*
3
25-30
Sponge roll
150-170*
3
10-15
Small sponge cakes
(Fairy/Queen)
160-180
3
25-30
Yeast
Ring cake
150-170
1
45-60
Yeast roll/-ring
150-170
3
30-40
Streusel cake
150-170
3
20-40
Apple-streusel cake (DIN)
150-170
3
35-50
Cheesecake (tray-size)
150-170
3
45-50
Содержание EOB5600
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