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Cakes in tins
Sponge cake, simple
Sponge cake, delicate
(e.g. pound cake)
Short pastry base with edge
Cake base made from sponge
mixture
Sponge cake
Fruit cake or cheesecake, short
crust pastry**
Fruit cake, fine sponge mixture Springform cake tin/
Savoury bakes**
(e.g. quiche/onion tart)
*
Please position the tins correctly. Additional wire grills may be obtained as optional accessories
from specialist shops.
** Allow cakes to cool in the oven for approximately 20 minutes.
The tables show which type of heating is best for
different cakes and bakes.
The temperature and cooking time you select depends
on the quantity and type of pastry. This is why ranges"
are given in the tables. You should try to use a lower
temperature setting to start with, since this allows more
even browning. If necessary, use a higher temperature
setting the next time.
Note: Condensation may form on the inner pane in the
oven door as a result of the high moisture content
created when cooking using f conventional baking.
Steam escapes when you open the oven door.
More information can be found in the Baking tips"
section which follows the tables.
Tin on the wire grill
Round/Vienna ring/
rectangular tin
3 cake tins*
Round/Vienna ring/
rectangular tin
3 cake tins*
Springform cake tin
Fruit cake base
Springform cake tin
Non stick springform
cake tin
bowl mould
Springform cake tin
Level
Type of
Tempera
heating
ture in ºC
t
2
160 180
T
1+3
140 160
t
2
140 160
T
1+3
140 160
W
1
170 190
t
2
160 180
f
2
160 180
W
2
170 190
t
2
160 180
W
1
200 220
Baking time
in minutes
50 60
70 100
60 70
70 100
25 35
20 30
30 40
70 90
50 60
40 50
57
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