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37
Baking
Operating mode Baking time
Recipe
Shelf
level
Temp.
in °C
Shelf
level
Temp.
in °C
For both types
of baking, in
hrs, mins.
Cakes in baking tins
Ring-shaped pound
cake
1 150–160 1 160–180 0:50–1:10
Biscuits / pancakes 1 140–160 1 150–170 1:10–1:30
Sponge finger 1 150–160 1 160–180 0:25–0:40
Flan base – shortcrust
pastry
3 170–180 2 190–210 1 0:10–0:25
Flan base – cake
mixture
3 150–170 2 170–190 0:20–0:25
Apple pie 1 150–170 1 170–190 0:50–1:00
Spicy cakes and flan
base (e.g. quiche
lorraine)
1 160–180 1 190–210 0:30–1:10
Cheesecake 1 140–160 1 170–190 1:00–1:30
Cakes on baking tray
Bread plaits / larger
cakes
3 160–170 3 170–190 0:30–0:40
Christmas stollen 3 150–170
1
3 160–180
1
0:40–1:00
Bread (rye bread)
initially, then later 1 180–200 1
140–160
2 230 1
160–180
0:20
0:30–1:00
Pie / eclair 3 160–170
1
3 190–210 0:15–0:30
Swiss roll 3 150–170 1 3 180–200 1 0:10–0:20
Fruit cake with
shortcrust pastry
1
3 160–170
1
3 170–190 0:40–1:20
Baking table