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Baking Table
Baking on one level
Type of baking
Fan Cooking Conventional oven Time
Shelf
position
Tempera-
ture
ºC
Shelf
position
Tempera-
ture
ºC
for both
functions
Hours:
Mins.
Baking in tins
Ring cake or
brioche
1 150-170 1 160-180 0:50-1:10
Madeira cake/
fruit cakes
1 140-160 1 150-170 1:10-1:30
Sponge cake 1 140-160 2 160-180 0:25-0:40
Flan base - short pastry 3 170-180 2 190-210
1)
0:10-0:25
Flan base - sponge mix-
ture
3 150-170 2 170-190 0:20-0:25
Apple pie 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
Cheese cake 1 140 -160 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread
crown
3 160-170 3 170-190 0:30-0:40
Christmas stollen 3 160-170
1)
3 160-180
1)
0:40-1:00
Bread (rye bread) first
then
1 180-200
1)
140-160
2 230
1)
160-180
0:20
0:30-1:00
Cream puffs/Eclairs
2)
3 160-170
1)
3 190-210 0:25-0:40
Swiss roll 3 150-170
1
3 180-200
1)
0:10-0:20
Cake with crumble
topping
3)
3 150-160 3 170-190 0:20-0:40
Buttered almond cake/
sugar cakes
3 160-170
1)
3 190-210
1)
0:15-0:30
Fruit flans
(made with yeast dough/
sponge mixture)
3 140-160 3 170-190 0:25-0:50