Baking chart
Cakes / biscuits
U
6
[°C]
+
[min]
Creamed mixture
Sponge cake
150–170
2
60–70
Ring cake
150–170
2
65–80
Muffins (1 [2] tray(s))
150–170
2 [1+3
4)
]
30–50
Small cakes (1 tray)
1) 2)
150
2
26–40
Small cakes (2 trays)
1) 2)
150
3)
2+4
28–40
Foam cake (tray)
150–170
2
25–40
Marble, nut cake (tin)
150–170
2
60–80
Fresh fruit cake, with meringue topping (tray)
150–170
2
45–50
Fresh fruit cake (tray)
150–170
2
35–55
Fresh fruit cake (tin)
150–170
2
55–65
Flan base
1)
150–170
2
25–35
Small cakes/biscuits
1)
(1 [2] tray(s))
150–170
2 [1+3
4)
]
20–25
Rubbed in mixture
Flan base
150–170
2
20–25
Streusel cake
150–170
2
45–55
Small cakes/biscuits
1)
(1 [2] tray(s))
150–170
2 [1+3
4)
]
15–25
Drop cookies
1)
2) (1 [2] tray/s)
140
2 [1+3
4)
]
30–45
Cheese cake
150–170
2
70–95
Apple pie (tin
C
20 cm)
1) 2)
160
2
80–105
Apple pie
1)
160–180
2
50–70
Apricot tart with topping (tin)
150–170
2
55–75
Swiss apple cake
–
–
–
The data for the recommended function is printed in bold.
Unless otherwise stated, the times given are for an oven which has not been
pre-heated. With a pre-heated oven, shorten times by up to 10 minutes.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest time.
Baking
50
