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OPERATING INSTRUCTIONS
30
Baking Tables
Baking with Ventitherm and conventional Heat
The information given in bold shows you the best oven function to use
in each case.
Type of Cake
or Pastry
Ventitherm
Conventional Heat Time
Shelf
Pos.
from
Bottom
Temp.
in °C
Shelf
Pos.
from
Bottom
Temp.
in °C
For both
Functions
Hr. : Min.
Cakes in Cake Tins
Ring-Shaped Cakes 3 150 – 160 2 170 – 180 0:50 – 1:10
Madeira Cake/King
Cake
3 150 – 160 2 160 – 170 1:10 – 1:30
Sponge Cake 3 150 – 160 3 170 – 180 0:30 – 0:40
Shortcrust Pastry
Flan Base
3 170 – 180 3 180 – 200 0:20 – 0:30
Sponge Flan Base 3 160 – 170 3 180 – 200 0:20 – 0:25
Covered Apple Flan 3 150 – 170 2 170 – 180 0:45 – 1:00
Savoury Flan
(e. g. Quiche Lorraine)
3 170 – 180 2 180 – 190 0:30 – 1:10
Cheesecake 3 140 – 150 2 160 – 170 1:10 – 1:40
Cakes and Pastries on Baking Sheets
Plaited Roll/Ring 3 160 – 170 3 170 – 180 0:30 – 0:50
Christmas Stollen
pre-heat
3 160 – 170 3 170 – 180 0:45 – 1:10
Rye Bread:
pre-heat
10 min. at 230 °C
2 170 – 180 0:45 – 1:05
Cream Puffs/Eclairs 3 160 – 180 3 190 – 200 0:20 – 0:30
Swiss Roll
pre-heat
3 170 – 180 3 180 – 200 0:12 – 0:20