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Operating Instructions
23
Baking Tables
Baking on one level
Type of Cake or Pastry Pizza & Baking S Conventional O Time
Shelf
Position
from the
Top
Tempera-
ture
ºC
Shelf
Position
from the
Top
Tempera-
ture
ºC
for both
functions
Hr.: Min.
Cakes in Cake Tins
Ring Cakes 5. 150-160 5. 160-180 0:50-1:10
Madeira Cake/
Koenigskuchen
5. 140-160 5. 150-170 1:10-1:30
Sponge Cake 4. 150-160 5. 160-180 0:25-0:40
Shortcrust Pastry Flan
Base
3. 170-180 5.
190-210
1
0:10-0:25
Sponge Flan Base 3. 150-170 5. 170-190 0:20-0:25
Covered Apple Flan 5. 150-170 5. 170-190 0:50-1:00
Savoury Flan
(e.g. quiche Lorraine)
5. 180-200 5./6. 180-200 0:30-1:10
Cheesecake 5. 140-160 5. 160-180 1:00-1:30
Cakes and Pastries on
Baking Sheets
Plaited Roll/Ring 3. 160-170 3. 170-190 0:30-0:40
Christmas Stollen 3.
.160-170
1
3.
160-180
1
0:40-1:00
Bread (rye bread) first
...................................then
5.
.180-200
1
140-160
5.
250
1
160-180
0:20
0:30-1:00
Cream Puffs/Eclairs 3.
160-170
1
3. 190-210 0:15-0:30
Swiss Roll 3. 160-170 3.
180-200
1
0:10-0:20
Dry Streusel Cake 3. 150-160 3. 160-180 0:20-0:40
Butter Cake/Sugar Cake,
Bienenstich
3.
160-170
1
3.
190-210
1
0:15-0:30
Fruit Flan (on yeast
pastry/sponge base)
2
3. 150-170 3. 170-190 0:25-0:50