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Baking Table
The stated baking times are for guidance only.
Recommended cooking methods, shelf positions and temperatures are
printed in bold type.
Fan Oven Conventional
Type of pastry or
cake
Tem per -
ature in
°C
Shelf
posi-
tion
Tempera-
ture in °C
Shelf
position
Baking
time in
minutes
Sponge base
Pudding bowl or
ring-shaped cakes
150-170 1 160-180 1 50-70
Madeira cake
(square/rectangular
baking tin)
140-160 1 150-170 1 70-80
Flan case 150-170 3 170-190 2 20-25
Apple flan, very thin 150-170 1 170-190* 1 45-60
Fairy cakes 150-170 3 180-190 3 20-30
Shortcrust pastry
Large cheesecake 140-160 1 170-190 1
60-90 +
10 mins.
standing
time
Covered fruit pie 150-170 1 170-190 1 50-60
Cheesecake on the
tray
--- --- 160-180 2 50-70
Puff pastry
French apple tart 150-170* 1 190-200* 1 40-50
Sponge cake
Sponge cake (DIN) 150-170 1 160-180 2 25-40
Flan case 150-160* 3 170-180* 3 25-30
Swiss roll 150-170* 3 180-200* 3 10-15