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Baking table
Baking on one oven level
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche Professional hot
air
1 150-160 0:50-1:10
Madeira cake/fruit cakes Professional hot
air
1 140-160 1:10-1:30
Sponge cake Professional hot
air
1 140 0:25-0:40
Sponge cake Conventional 1 160 0:25-0:40
Flan base - short pastry Professional hot
air
3 170-180
1)
0:10-0:25
Flan base - sponge mix-
ture
Professional hot
air
3 150-170 0:20-0:25
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Professional hot
air
1 160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1 180 1:10-1:30
Savoury flan (e. g, quiche
lorraine)
Professional hot
air
1 160-180 0:30-1:10
Cheesecake Conventional 1 170-190 1:00-1:30