Parmco PPOV-6S-DT-4 Installation And Operating Instructions Manual page 30

BAKING IN THE OVEN
Pastry Baking Table
ype of pastry
Sponge cake/ marble
cake
Victoria sponge
Base for a layer cake
Sponge layer cake
Fruit cake
(crispy base)
Cheesecake
(shortcrust)
Teacake
Bread
(e.g.wholegrain bread)
Fruit cake
(crispy base)
Fruit cake
(with yeast)
Crumble cake
Sponge roll
Pizza
(thin base)
Pizza
(thick base)
Puff pastry
Meringues
Choux buns
Guide level
Temp(
from down
upwards
170-180
2
160-180
2
2-3
170-180
2
170-180
160-180
2
2
210-220
170-180
3
160-170
3
180-200
2
220-240
3
2 180-210
180-190
3
3
90-110
Guide level
Temp(
from down
upwards
2
160-170
3 160-170
160-170
3
3 180-210
3
160-170
200-220
3
210-230
3
160-170
3
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Temp(
Guide level
from down
upwards
150-170
2
2
150-170
150-170
2-3
160-180
2-3
140-150
2
150-170
2
150-170
2
2
160-200
160-170
2
150-170
2
170-190
170-190
2
Baking time
( in min.)
60-80
65-80
20-30
30-40
60-70
60-90
40-60
50-60
35-60
30-50
30-40
10-15
10-15
30-50
18-25
80-90
35-45