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Operating Instructions
25
Baking Tables
Baking on one level
Cakes, Biscuits, Bread,
Pies
Pizza & baking V Conventional O Time
Shelf-
position
from top
Tempera-
tur
ºC
Shelf-
position
from top
Tempera-
tur
1
ºC
hours: min.
Using cake tins
Cakes in pound cake tins 5 150-160 5. 160-170 1:00-1:10
Sandcakes/
Cakes in loaf tins
5 150-160 5. 160-170 1:15-1:30
Madeira cake 5 150-160 5. 160-170 1:00-1:10
Dundee cake 5 130-140 5. 140-150 2:30-3:00
Large Christmas cake
(10“)
5 130 5. 130-140 4:30-5:00
Victoria Sandwich 4 160 4 180-190 0:25-0:35
Pastry cases 3 180-190 4 210-220 0:10-0:25
Bakewell tart 5 160-170 5 180-190 0:45-0:55
Swiss roll - - 3 180-200 0:10-0:15
Flans & quiches 4 or 5 170-180 4 180-200 0:30-0:50
Using baking sheets
Short bread 4 140-150 4 150-170 0:40-0:50
Biscuits 4 150-170 4 180-200 0:15-0:25
Macaroons 4 140-150 4 150-170 0:25-0:35
Apple strudel 4
170-180
1
4 210-220 0:30-0:50
Choux pastry buns 4
160-170
1
4 200-210 0:20-0:35
Buns / cup cakes 4
150-160
1
4 190-210 0:25-0:35
Scones 4 200 4 220-240 0:10-0:15
Meringues - - 4 100-120 3:30-4:30
Sausage rolls 4
170-180
1
4 210-220 0:20-0:35
Pizza 4 180-200 4 200-220 0:30-0:50