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Baking Table
Baking on one shelf position
Type of cake or pastry BAKING CONVENTIONAL Time
Shelf
position
from
bottom
Tempera-
ture
ºC
Shelf po-
sition
from
bottom
Tempera-
ture
ºC
For both
functions
Hrs.: Mins.
Cakes in cake tins
Ring-shaped or
bowl-shaped cakes
1 150-160 1 160-180 0:50-1:10
Madeira cake/
king cake
1 140-160 1 150-170 1:10-1:30
Sponge cake 1 150-160 1 160-180 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
Cakes and pastries on
baking trays
Plaited roll/ring 3 160-170 3 170-190 0:30-0:40
Fruit loaf 3
150-170
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 3
160-170
1
3 190-210 0:15-0:30
Swiss roll 3
150-170
1
3
180-200
1
0:10-0:20
Dry streusel cake 3 150-160 3 160-180 0:20-0:40
Butter cake/sugar cake 3
160-170
1
3
190-210
1
0:15-0:30