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Cakes / biscuits
Temperature
in °C
Recommended
shelf level
Duration
1)
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)
Small cakes/biscuits
3)
(tray)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
2
2
2
2
2
2
2
2
1, 3
4)
60–70
65–80
25–40
60–80
45–50
35–55
55–65
25–30
20–25
Sponge mix
3)
Sponge cake (3 to 6 eggs)
3)
Sponge cake (2 eggs)
3)
Swiss roll
2)
160 – 180
160 – 180
160 – 180
2
2
2
25–35
20–25
20–25
Rubbed in mixture
Tart / flan base
Streusel cake
Small cakes/biscuits
3)
(tray)
Cheese cake
Apple pie
Apricot tart with topping
Swiss apple pie
2)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
190 – 210
2
2
1, 3
4)
2
2
2
2
20–25
45–55
15–25
70–90
50–70
55–75
25–35
Yeast mixtures with quark dough
To prove dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread
2)
Pizza (tray)
3)
Onion tart
Apple turnvovers
30–50
150 – 170
150 – 170
160 – 180
160 – 180
170 – 190
170 – 190
170 – 190
150 – 170
Oven floor
5)
2
2
2
2
2
2
2
1, 3
4)
15–30
50–60
35–45
40–50
40–50
50–60
35–45
35–45
25–30
Choux pastry
3)
, Eclairs 160 – 180 1, 3
4)
30–40
Puff pastry 170 – 190 1, 3
4)
20–25
Meringues, Macaroons 120 – 140 1, 3
4)
25–50
1) 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.
2) Pre-heat the oven.
3) Switch Rapid heat-up S off during the heating-up phase.
4) Take baking trays out of the oven early if the food is sufficiently browned before the specified
time has elapsed.
5) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
In general, if a range of temperatures/times is given, it is best to select a lower temperature and
to check the food after the shortest time.
Baking chart
35