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Baking
Baking chart
Cakes / biscuits
1)
Sponge mix
Tart / flan base (2 eggs)
Sponge cake (4 to 6 eggs)
Whisked sponge cake
1)
Swiss roll
Yeast mixtures and quark dough
Proving dough
Gugelhupf
Stollen
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread
1)
Pizza (tray)
Onion tart
Apple turnovers (1 [2] tray(s))
1)
, Eclairs (1 [2] tray(s))
Choux pasty
Puff pastry (1 [2] tray(s))
Meringues, Macaroons (1 [2] tray(s))
The data for the recommended function is printed in bold.
Unless otherwise stated, the durations given are for an oven which has not been
pre-heated. With a pre-heated oven, shorten durations by up to 10 minutes.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest duration.
78
1)
1)
1) 2)
U
6
‡
[°C]
170–190
2
175–195
2
180
2
160–180
2
5)
50
150–170
2
150–170
2
150–170
2
160–180
2
160–180
2
3)
170–190
2
170–190
2
170–190
2
150–170
2 [1+3
160–180
2 [1+3
170–190
2 [1+3
120–140
2 [1+3
+
[min]
15–20
22–30
25–35
15–25
15–30
50–60
55–65
35–45
40–60
50–60
50–60
35–45
35–45
4)
]
25–30
4)
]
30–45
4)
]
20–25
4)
]
25–50
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