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Baking Table
Type of cake or pastry
Cakes in cake tins
Ring-shaped cakes
Madeira cakefruit slab cake
Sponge cake
Shortcrust pastry flan base
Sponge flan base
Covered apple flan
Savoury flan (e.g. quiche lorraine)
Cheesecake
Cakes and pastries on baking sheets
Plaited roll/ring
Fruit loaf
Bread (rye bread) initially
............................................then
Cream puffseclairs
Swiss roll
Dry streusel cake
Butter cake/sugar cake sugar-topped
cakes
Fruit flan (with a yeast dough/sponge
2
base)
Fruit flans on shortcrust pastry base
Tarts baked with delicate
fillings (e.g. curd cheesecream)
Pizza (with deep topping)
Pizza (thin)
24
Shelf posi-
tion from
bottom
1
1
2
3
3
1
1
1
3
3
2
3
3
3
3
3
2
3
3
2
1
1
Temperature
ºC
160-180
0:50-1:10
150-170
1:10-1:30
160-180
0:25-0:40
1
0:10-0:25
190-210
170-190
0:20-0:25
170-190
0:50-1:00
180-200
0:30-1:10
160-180
1:00-1:30
170-190
0:30-0:40
1
0:40-1:00
160-180
1
250
0:30-1:00
160-180
190-210
0:25-0:40
1
0:10-0:20
180-200
160-180
0:20-0:40
1
0:15-0:30
190-210
170-190
0:25-0:50
170-190
0:40-1:20
160-180
0:40-1:20
1
0:30-1:00
190-210
1
0:10-0:25
230-250
Time
0:20
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