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Baking table
The baking times given are to be used as a guide only.
The recommended cooking methods, shelf level and temperatures are
printed in bold.
Item type
Fan Oven ¥
Baking
time in
minutes
Temperature in
°C
Shelf posi-
tion
Batter
Ring cake 150-170 1 50-70
Loaf cake
(log tin)
140-160 1 70-80
Base for fruit slice 150-170 3 20-25
Apple cake, very thin
crust
150-170 1 45-60
Shortcrust
Cheesecake 140-160 1
60-90 + 10
min. residu-
al heat
Covered fruit tart 150-170 1 50-60
Puff pastry
French apple cake 150-170* 1 40-50
Sponge mixture
Sponge cake (DIN) 150-170 1 25-40
Base for fruit slice 150-160* 3 25-30
Sponge roll 150-170* 3 10-15
Small sponge cakes
(Fairy/Queen)
160-180 3 25-30
Yeast
Ring cake 150-170 1 45-60
Yeast roll/-ring 150-170 3 30-40
Streusel cake 150-170 3 20-40
Apple-streusel cake (DIN) 150-170 3 35-50
Cheesecake (tray-size) 150-170 3 45-50