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How to use the Baking Tables
The tables give the required temperature settings, baking times and
oven shelf levels for a selection of typical dishes.
• Temperatures and baking times are for guidance only, as these will
depend on the consistency of pastry, mixture or dough, the number
and the type of baking tin.
• We recommend setting the lower temperature when baking for the
first time, and if required, e.g. if a darker browning is desired or if the
baking time is too long, select a higher temperature.
• If you cannot find the settings for a particular recipe, look for the
one that is most similar.
• If baking cakes on baking trays or tins on more than one level, baking
time can be extended by 10-15 minutes.
• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one
level.
• Cakes and pastries at different heights may brown at an uneven rate
at first. If this occurs, please do not change the temperature set-
ting. Different rates of browning even out as baking progresses.
2 With longer baking times, you can switch the oven off about 10 min-
utes before the end of the baking time, in order to utilise the residual
heat.
Unless otherwise stated, the values given in the tables assume that
cooking is started with the oven cold.
Baking table
Baking on one oven level
Type of
baking
Ventitherm ® Fan Operated Cooking
Oven level
Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche 1 160-170 0:50-1:10
Madeira cake/fruit cakes 1 150-170 1:10-1:30
Sponge cake 1 160-180 0:25-0:40
Flan base - short pastry 2 170-190 0:10-0:25
Flan base - sponge mixture 2 150-170 0:20-0:25
Apple pie 1 160-180 0:50-1:00