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Operating Instructions
21
Baking Table
Type of Cake or Pastry
Shelf
Position
from the
Top
Temperature
ºC
Time
Cakes in Cake Tins
Ring-Shaped Cakes 5. 160-180 0:50-1:10
Madeira Cake, King Cake 5. 150-170 1:10-1:30
Sponge Cake 5. 160-180 0:25-0:40
Shortcrust Pastry Flan Base 5.
190-210
1
0:10-0:25
Sponge Flan Base 5. 170-190 0:20-0:25
Covered Apple Flan 5. 170-190 0:50-1:00
Savoury Flan (e.g. Quiche Lorraine) 5./6. 180-200 0:30-1:10
Cheesecake 5. 160-180 1:00-1:30
Cakes and Pastries on Baking Sheets
Plaited Roll/Ring 3. 170-190 0:30-0:40
Christmas Stollen 3.
160-180
1
0:40-1:00
Bread (rye bread) first
...................................then
5.
250
1
160-180
0:20
0:30-1:00
Cream Puffs, Eclairs 3. 190-210 0:25-0:40
Swiss Roll 3.
180-200
1
0:10-0:20
Dry Streusel Cake 3. 170-190 0:20-0:40
Butter Cake/Sugar Cake, Bienenstich 3.
190-210
1
0:15-0:30
Fruit Flans (on yeast dough/sponge
base)
2
3. 170-190 0:25-0:50
Fruit Flans on Shortcrust Pastry Base
2
3. 170-190 0:40-1:20
Flat Cakes with Delicate Toppings (e.g.
curd cheese, cream, etc.)
3. 170-190 0:40-1:20
Pizza (with deep topping)
2
5.
190-210
1
0:30-1:00
Pizza (thin) 5.
230-300
1
0:10-0:25
Unleavened Bread 3.
275-300
1
0:08-0:15