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Baking table
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.
Baking in tins
Ring cake or brioche Fan-assisted
circulation
1 150-160 0:50-1:10
Madeira cake/Fruitcakes Fan-assisted
circulation
1 140-160 1:10-1:30
Sponge cake Fan-assisted
circulation
1 140-160 0:25-0:40
Flan base - short pastry Conventional 3 180-200 0:10-0:25
Flan base - sponge mix-
ture
Fan-assisted
circulation
3 150-170 0:20-0:25
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1 180-200 0:20-0:30
Apple pie (2tins Ø20cm,
diagonally off set)
Fan-assisted
circulation
1 170-190 1:05-1:20
Savoury flan (e. g. quiche
lorraine)
Conventional 1 180-200 0:30-1:10
Cheesecake Conventional 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170-190 0:30-0:40
Christmas stollen Conventional 3 160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 2
250
1)
160-180
0:20
0:30-1:00
Cream puffs/Eclairs Fan-assisted
circulation
3 160-170
1)
0:15-0:30
Swiss roll Conventional 3 180-200
1)
0:10-0:20
Cake with crumble
topping(dry)
Fan-assisted
circulation
3 150-160 0:20-0:40
Buttered almond cake/
sugar cakes
Conventional 3 190-210
1)
0:15-0:30
Fruit flans
(made with yeast dough/
sponge mixture)
2)
Fan-assisted
circulation
3 150-160 0:25-0:50