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Type of baking
Apple pie (2tins Ø20cm, placed diagonally
to one another)
Savoury flan (e. g., quiche lorraine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Bread (rye bread) first of all
.......................................then
Cream puffs, eclairs
Swiss roll
Dry streusel cake
Buttered almond cake, sugar cakes, Bien-
enstich (custard-filled cake, coated with
sugar and almonds)
Fruit flans (made with yeast dough/sponge
mixture)
Fruit flans made with short pastry
Yeast cakes with delicate
fillings (e. g., cream cheese, cream, etc.)
(cooked on baking sheet)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (Swiss-style)
Biscuits
Short pastry biscuits
Viennese whirls
Biscuits made with sponge mixture
Pastries made with egg white, meringues
Macaroons
Danish pastries
Puff pastries
Rolls
Small cakes (20 per tray)
1) Pre-heat the oven
Uses, Tables and Tips
Oven
Temperature
level
ºC
1
180-200
1
180-200
1
160-180
3
170-190
3
160-180
1)
250
1
160-180
3
190-210
3
180-200
3
160-180
3
190-210
3
170-190
3
170-190
3
160-180
1
190-210
1
230-250
1
230-250
1
210-230
3
170-190
3
160-180
3
170-190
3
100-120
3
120-140
3
170-190
3
190-210
3
180-220
3
170-190
13
Time
0:20-0:30
0:30-1:10
1:00-1:30
0:30-0:40
1)
0:40-1:00
0:20
0:30-1:00
0:25-0:40
1)
0:10-0:20
0:20-0:40
1)
0:15-0:30
0:25-0:50
0:40-1:20
0:40-1:20
1)
0:30-1:00
1)
0:10-0:25
1)
0:08-0:15
1)
0:35-0:50
1)
0:06-0:20
0:10-0:40
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
1)
0:20-0:30
1)
0:20-0:35
1)
0:20-0:30
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