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Yeast dough
Pudding bowl/ring-
shaped cakes
150-170 1 160-180 1 45-60
Plaited roll/ring,
plaited Danish pas-
try
150-170 3 170-190 3 30-40
Butter cake/sugar
cake
sugar-topped cakes
160-180 3 190-200* 3 25-30
Sponge cake with
crumble topping
150-170 3 180-190 3 20-40
Apple crumble (DIN) 150-170 3 170-190 3 35-50
Cheesecake (tray) 150-170 3 170-190 3 45-50
Fruit loaf
(500 g flour)
150-170* 3 160-180* 3 40-70
Pizza
(round baking sheet)
230-250* 1 250-270* 1 10-25
Biscuits
Meringues 80-90* 3 80-90 3 150-180
Macaroons 100-120 3 3 20-30
Small piped biscuits 140-160
4+1
5+3+1
150-170 3 15-30
Anzac nutties --- --- 160-180 2 25-35
Items made with
puff pastry
160-180* 3 180-200* 3 20-30
Danish pastries 160-180* 3 170-190* 3 20-40
Choux pastry
Cream puffs 160-180 4+2 190-210* 3 25-40
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