Baking chart
Cakes / biscuits
U
6
[°C]
+
[min]
Sponge mix
1)
Tart / flan base (2 eggs)
1)
170–190
2
15–20
Sponge cake (4 to 6 eggs)
1)
175–195
2
22–30
Whisked sponge cake
1) 2)
170
2
25–33
Swiss roll
1)
160–180
2
15–25
Yeast mixtures and quark dough
Proving dough
50
5)
15–30
Gugelhupf
150–170
2
50–60
Stollen
150–170
2
55–65
Streusel cake
150–170
2
35–45
Fresh fruit cake (tray)
160–180
2
40–60
White bread
160–180
2
50–60
Wholegrain bread
170–190
3)
2
50–60
Pizza (tray)
1)
170–190
2
35–45
Onion tart
170–190
2
35–45
Apple turnovers (1 [2] tray(s))
150–170
2 [1+3
4)
]
25–30
Choux pasty
1)
, Eclairs (1 [2] tray(s))
160–180
2 [1+3
4)
]
30–45
Puff pastry
(1 [2] tray(s))
170–190
2 [1+3
4)
]
20–25
Meringues
, Macaroons (1 [2] tray(s))
120–140
2 [1+3
4)
]
25–50
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
52
