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Baking Table
Type of Cake or Pastry Hot Air H Conventional O Time
Shelf
Position
from
Bottom
Temper-
ature
ºC
Shelf
Position
from
Bottom
Tempera-
ture
ºC
For Both
Functions
Hours:
Mins.
Baking in tins
Ring-shaped or
pudding-bowl shaped
cakes
1 150-170 1 160-180 0:50-1:10
Madeira cake/
king cake
1 140-160 1 150-170 1:10-1:30
Sponge cake 1 140-160 2 160-180 0:25-0:40
Shortcrust pastry flan base 3 170-180 2
190-210
1
0:10-0:25
Sponge flan base 3 150-170 2 170-190 0:20-0:25
Covered apple flan 1 150-170 1 170-190 0:50-1:00
Savoury flan
(e.g., quiche lorraine)
1 160-180 1 190-210 0:30-1:10
Cheesecake 1 140 -160 1 170-190 1:00-1:30
Baking on
baking trays
Plaited roll/ring 3 160-170 3 170-190 0:30-0:40
Fruit loaf 3
160-170
1
3
160-180
1
0:40-1:00
Bread (rye bread) initially
.....................................then
1
180-200
1
140-160
2
250
1
160-180
0:20
0:30-1:00
Cream puffs/eclairs
2
3
160-
170
1
3 190-210 0:25-0:40
Swiss roll 3
150-170
1
3
180-200
1
0:10-0:20
Dry streusel cake
3
3 150-160 3 170-190 0:20-0:40
Butter cake/sugar cake,
sugar-topped cakes
3
160-170
1
3
190-210
1
0:15-0:30