27
Table for baking
hot air
conventional
Dish
temp
ridge
time in
temp
ridge
time in
in °C
level
min.
in °C
level
min.
Cakes and Biscuits
Fruit cake
150
2
70 - 80
160
1
70 - 80
Walnut gateau
150
2
60 - 70
160
1
60 - 70
Fruit sponge
150
2
35 - 40
180
1, 2
35 - 40
Sponge flan
150
2
25 - 30
180
1
15 - 20
Shortbread
150
2
50 - 60
160
1
50 - 60
Biscuits
150
1, 2, 3
15 - 25
180
2
10 - 15
Meringues
120
1, 2, 4
40 - 50
130
2
30 - 50
Pastries
Flan pastry
150
2
20 - 25
180
1
15 - 20
Shortcrust pastry
150
2
20 - 25
180
1
20 - 25
Puff pastry
170
1
20 - 25
200
1, 2
15 - 20
Choux pastry
160
1, 3
25 - 30
190
2
20 - 25
Paté sucree
160
2
25 - 30
180
1
25 - 30
Yeast baking
Bread
160
2, 3
40 - 50
190
2, 3
40 - 50
Pizzas
180
2, 3
25 - 30
190
2, 3
20 - 25
Fruitloaf
160
2
80 - 95
170
2
80 - 95
Croissants
220
2, 3
20 - 25
230
2
20 - 25
Chelsea buns
180
2, 3
25 - 30
190
2, 3
25 - 30
The figures in this table are guidelines.
The times will vary depending on the type and quantity of food being baked.
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