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Uses, Tables and Tips18
2 With longer baking times, the oven can be switched off about 10 minutes before the end
of baking time, to make use of the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.
Baking table
Type of baking
Oven
level
Temperature
ºC
Time
Baking in tins
Ring cake or brioche 1 160-180 0:50-1:10
Madeira cake, fruit cakes 1 150-170 1:10-1:30
Sponge flan 1 160-180 0:25-0:40
Flan base - short pastry 3 190-210
1)
0:10-0:25
Flan base - sponge mixture 3 170-190 0:20-0:25
Apple tart (covered) 1 170-190 0:50-1:00
Apple pie
(2tins Ø20cm, placed diagonally to one
another)
1 180-200 0:20-0:30
Savoury flan (e. g., quiche lorraine) 1 180-200 0:30-1:10
Cheesecake 1 160-180 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown 3 170-190 0:30-0:40
Christmas stollen 3 160-180
1)
0:40-1:00
Bread (rye bread) first of all
.......................................then
1
250
1)
160-180
0:20
0:30-1:00
Cream puffs, eclairs 3 190-210 0:25-0:40
Swiss roll 3 180-200
1)
0:10-0:20
Dry streusel cake 3 160-180 0:20-0:40
Buttered almond cake, sugar cakes, Bien-
enstich (custard-filled cake, coated with
sugar and almonds)
3 190-210
1)
0:15-0:30
Fruit flans (made with yeast dough/sponge
mixture)
3 170-190 0:25-0:50
Fruit flans made with short pastry 3 170-190 0:40-1:20
Yeast cakes with delicate
fillings (e. g., cream cheese, cream, etc.)
(cooked on baking sheet)
3 160-180 0:40-1:20
Pizza (with a lot of topping) 1 190-210
1)
0:30-1:00
Pizza (thin crust) 1 230-250
1)
0:10-0:25