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24
Yeast dough
Pudding
bowl/ring-
shaped cakes
150-170
1
160-180
1
45-60
Plaited roll/
ring, plaited
Danish pastry
150-170
3
170-190
3
30-40
Butter cake/
sugar cake
sugar-topped
cakes
160-180
3
190-200
*
3
25-30
Sponge cake
with crumble
topping
150-170
3
180-190
3
20-40
Apple crum-
ble (DIN)
150-170
3
170-190
3
35-50
Cheesecake
(tray)
150-170
3
170-190
3
45-50
Fruit loaf
(500 g flour)
150-170
*
3
160-180*
3
40-70
Pizza
(round baking
sheet)
230-250*
1
250-270*
1
10-25
Biscuits
Meringues
80-90*
3
80-90
3
150-180
Macaroons
100-120
3
3
20-30
Small piped
biscuits
140-160
---
150-170
3
15-30
Anzac nutties
---
---
160-180
2
25-35
Items made
with puff pas-
try
160-180*
3
180-200
*
3
20-30
Danish pas-
tries
160-180*
3
170-190
*
3
20-40
Hot Air
¥
Conventional
¡
Type of pas-
try or cake
Tempera-
ture in °C
Shelf
position
Tempera-
ture in °C
Shelf
position
Baking time
in minutes