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Conventional heat
1)
Cakes / biscuits Temperature
in °C
Recommended
shelf level
Duration
2)
in min.
Creamed mixture
Sponge cake
Ring cake
Foam cake (tray)
Marble, nut cake (tin)
Fresh fruit cake, with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
3)
Biscuits
3)
(tray)
150 – 170
170 – 190
170 – 190
150 – 170
170 – 190
170 – 190
160 – 180
170 – 190
170 – 190
1
1
2
1
2
2
1
1
2
60–70
65–80
25–40
60–80
45–50
35–45
55–65
20–25
12–20
Sponge mix
3)
Sponge cake (3 to 6 eggs)
3)
Sponge cake (2 eggs)
3)
Swiss roll
3)
170 – 190
170 – 190
180 – 200
1
1
2
20–35
15–20
12–16
Rubbed in mixture
Tart / flan base
Streusel cake
Biscuits
3)
(tray)
Cheesecake
Apple pie
Apricot tart, with filling
Swiss apple pie
170 – 190
170 – 190
170 – 190
170 – 190
170 – 190
170 – 190
220 – 240
2
2
2
1
1
1
1
15–20
45–55
10–20
70–90
45–65
55–75
25–35
Yeast mixtures and quark dough
To prove dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread
Pizza (tray)
3)
Onion tart
Apple turnovers
50
160 – 180
170 – 190
180 – 200
180 – 200
190 – 210
190 – 210
180 – 200
160 – 180
Oven floor
4)
1
2
2
1
2
1
1
2
15–30
50–60
35–45
40–50
40–50
50–60
30–40
25–35
25–30
Choux pastry
3)
, Eclairs 180 – 200 2 25 – 35
Puff pastry 190 – 210 2 15 – 25
Meringues, Macaroons 120 – 140 2 25 – 50
1) Pre-heat the oven.
2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven, shorten times by up to 10 minutes.
3) Do not use Rapid heat-up S during the heating-up phase.
4) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
The information given in this chart is intended only as a guide.
Baking chart
25