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Operating Instructions
33
Baking Tables
Baking on one level
Cakes, Biscuits, Bread,
Pies
BAKING CONVENTIONAL Time
Shelf
position
from
bottom
Temp.
ºC
Shelf
position
from
bottom
Temp.
1
ºC
Hours:
Min.
Using cake tins
Cakes in pound cake tins 1 150-160 1 160-170 1:00-1:10
Sandcakes/
Cakes in loaf tins
1 150-160 1 160-170 1:15-1:30
Madeira cake 1 150-160 1 160-170 1:00-1:10
Dundee cake 1 130-140 1 140-150 2:30-3:00
Large Christmas cake (10“) 1 130 1 130-140 4:30-5:00
Victoria Sandwich 2 160 2 180-190 0:25-0:35
Pastry cases 3 180-190 2 210-220 0:10-0:25
Bakewell tart - 160-170 1 180-190 0:45-0:55
Swiss roll - - 3 180-200 0:10-0:15
Flans & quiches 2 or 1 170-180 2 180-200 0:30-0:50
Using baking sheets
Short bread 3 140-150 3 150-170 0:40-0:50
Biscuits 3 150-170 3 180-200 0:15-0:25
Macaroons 3 140-150 3 150-170 0:25-0:35
Apple strudel 3
170-180
1
3 210-220 0:30-0:50
Choux pastry buns 3
160-170
1
3 200-210 0:20-0:35
Buns / cup cakes 3
150-160
1
3 190-210 0:25-0:35
Scones 3 200 3 220-240 0:10-0:15
Meringues - - 3 100-120 3:30-4:30
Sausage rolls 3
170-180
1
3 210-220 0:20-0:35