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Baking Table
Type of Cake or Pastry
Baking in tins
Ring-shaped cakes
Madeira cake, fruit slab cake
Sponge cake
Shortcrust pastry flan base
Sponge flan base
Apple pie
Savoury flan (e.g. quiche lorraine)
Cheesecake
Baking on baking trays
Yeast cakes
Fruit loaf
Bread (rye bread) initially
............................................then
Cream puffs, eclairs
Swiss roll
Dry streusel cake
Butter cake/sugar cake,
sugar-topped cakes
Fruit flan
(with a yeast dough/sponge base)
Fruit flan with shortcrust pastry base
Tarts baked with delicate
fillings (e.g. curd cheese, cream)
Pizza (with deep topping)
Shelf
PositBon
from bot-
tom
1
1
2
3
3
1
1
1
3
3
2
3
3
3
3
3
2
2
3
3
2
1
Temperature
C
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
Time
0:20
23
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