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Baking in tins
Type of baking Oven function Oven level Temperature °C Time Hours:Mins.
Ring cake or brio-
che
Conventional
Cooking
1 160-180 0:50-1:10
Madeira cake/
fruit cakes
Conventional
Cooking
1 150-170 1:10-1:30
Sponge cake
Conventional
Cooking
2 160-180 0:30-0:45
Flan base - short
pastry
Conventional
Cooking
2
190-210
1)
0:10-0:25
Flan base -
sponge mixture
Conventional
Cooking
2 170-190 0:20-0:25
Apple pie (2tins
Ø20cm, diagonal-
ly off set)
Conventional
Cooking
1 180 1:10-1:30
Savoury flan (e. g,
quiche lorraine)
Conventional
Cooking
1 180-200 0:40-1:00
Cheesecake
Conventional
Cooking
1 160-180 1:00-1:30
1) Pre-heat the oven
Cakes/pastries/breads on baking trays
Type of baking Oven function Oven level Temperature °C Time Hours:Mins.
Plaited bread/
bread crown
Conventional
Cooking
2 170-190 0:40-0:50
Christmas stollen
Conventional
Cooking
2
160-180
1)
0:50-1:10
Bread (rye bread):
1. First part of
baking proc-
ess.
2. Second part
of baking
process.
Conventional
Cooking
1
1.
230
1)
2. 160-180
1. 00:25
2. 0:30-1:00
Cream puffs/
eclairs
Conventional
Cooking
3
190-210
1)
0:20-0:35
Swiss roll
Conventional
Cooking
3
180-200
1)
0:10-0:20
Cake with crum-
ble topping (dry)
Conventional
Cooking
3 150-160 0:20-0:40
Buttered almond
cake/sugar cakes
Conventional
Cooking
3
190-210
1)
0:15-0:30
12 Helpful hints and tips