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Food
Biscuits made with sponge mixture
Biscuits made with egg white, mer‐
ingues
Macaroons
Biscuits made with yeast dough
Puff pastries
Rolls
1) Preheat the oven.
11.4 Conventional Baking on one level
Baking in tins
Food
Ring cake or brioche
Madeira cake / Fruit cakes
Flan base - short pastry
Flan base - sponge mixture
Savoury flan (e. g, quiche lorraine)
Cheesecake
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Plaited bread / Bread crown
Christmas stollen
Bread (rye bread):
1. First part of baking process.
2. Second part of baking process.
Cream puffs / Eclairs
Swiss roll
Temperature (°C) Time (min)
160 - 170
25 - 40
80 - 100
130 - 170
100 - 120
40 - 80
160 - 170
30 - 60
30 - 50
1)
170 - 180
25- 40
1)
180
Temperature (°C) Time (min)
160 - 180
150 - 170
1)
190 - 210
170 - 190
180 - 220
160 - 180
Temperature (°C) Time (min)
170 - 190
1)
160 - 180
1)
1. 230
1)
2. 160 - 180
1)
190 - 210
1)
180 - 200
Shelf posi‐
tion
2 positions
2 / 4
2 / 4
2 / 4
2 / 4
2 / 4
2 / 4
Shelf posi‐
tion
50 - 70
2
50 - 90
1 - 2
10 - 25
2
20 - 25
2
35 - 60
1
60 - 90
1 - 2
Shelf posi‐
tion
40 - 50
2
50 - 70
2
1. 20
1 - 2
2. 30 - 60
20 - 35
3
10 - 20
3
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