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Baking tables
Cakes,
Biscuits, Bread, Pies
Convection with ring
heating element
Time
Shelf-
position
Te m p e r a t u r e
ºC
Hr. : Min.
Using cake tins
Cakes in Pound Cake tins 1 160-170 1:00-1:10
Sandcakes/Cakes in loaf tins 1 150-160 1:15-1:30
Madeira cake 1 150-160 1:00-1:10
Dundee cake 1 130-140 2:30-3:00
Large Christmas cake (10“) 1 130 4:30-5:00
Victoria Sandwich 1 / 4 160 0:25-0:35
Pastry cases 1 / 4 170-190 0:10-0:25
Bakewell tart 3 160-170 0:45-0:55
Swiss roll 3 150-170
1)
0:10-0:20
Flans & quiches 3 170-180 0:30-0:50
Using baking sheets
Short bread 1 / 4 140-150 0:40-0:50
Biscuits 1 / 4 150-170 0:15-0:25
Macaroons 1 / 4 140-150 0:25-0:35
Apple strudel 3 170-180
1)
0:30-0:50
Choux pastry buns 1 / 4 160-170
1)
0:20-0:35
Buns / cup cakes 1 / 4 150-160
1)
0:25-0:35
Scones 1 / 4 190-200
1)
0:10-0:15
Meringues 3 75 3:30-4:30
Sausage rolls 1 / 4 170-180
1)
0:20-0:35
Pizza 1 180-200 0:30-0:50
Bread
Wholemeal bread 1 180-200
1)
0:40-0:45
White bread 1 180-200
1)
0:40-0:45
1) Pre-heat oven