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Baking chart for combined upper and lower heater or convection mode - one level
cooking only
Food Shelf
position
(from the
bottom)
Temperature
(°C)
Shelf
position
(from the
bottom)
Temperature (°C) Cooking
time
(minutes)
Cakes and desserts
Marble cake, ring cake 1 160-170 1 150-160 45-60
Tray bake cake 1 160-170 1 150-160 40-50
Sponge cake in round tin 1 160-170 2 150-160 45-60
Baked cheesecake 1 170-180 2 150-160 50-60
Fruit pie 1 180-190 2 160-170 30-50
Fruit cake 2 170-180 2 150-160 45-65
Swiss roll 2 180-190 2 160-170 15-25
Sweet bread dough 2 170-180 2 160-170 20-25
Christmas cake 2 170-180 2 150-160 120-150
Apple pie 2 180-200 2 170-180 40-60
Baked donuts 1 170-180 2 150-160 20-30
Cookies 2 160-170 2 150-160 15-25
Meringue nests 2 110 2 100 75-115
Eclairs 2 180-190 2 180-190 15-25
Savoury pastry and bread
Quiche Lorraine 1 190-210 2 170-180 50-65
Pizza 2 210-230 2 190-210 25-45
Bread 2 190-210 2 170-180 50-60
Bread rolls 2 200-220 2 180-190 30-40
Savoury cheese strudel 2 190-200 2 180-190 25-30
Vol-au-vents 2 190-200 2 170-180 15-20
Soufés
Cheese soufé 1 190-200 2 180-190 25-30
Frozen food items
Apple pie 2 180-200 2 170-180 50-70
Cheesecake 2 180-190 2 160-170 50-60
Pizza 2 200-220 2 170-180 20-30
Oven chips 2 200-220 2 170-180 20-35
Croquettes 2 200-220 2 170-180 20-35
Note: Shelf position refers to the wire shelf onto which baking trays or cake tins are placed,
and to shallow baking tray. The deep baking tray should not be inserted into the rst shelf
position. The value printed in bold in the temperature table indicates the most appropriate
operating mode for a particular type of food.