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9.7 Baking on one level:
Baking in tins
Food
Ring cake / Brio-
che
Madeira cake /
Fruit cakes
Flan base - short
pastry
Flan base -
sponge mixture
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 proce-
dure.
2. Second part of baking
procedure.
Cream puffs / Eclairs
Swiss roll
Cake with crumble topping
(dry)
Buttered almond cake / Sugar
cakes
Fruit flans (made with yeast
dough / sponge mixture)
Fruit flans (made with yeast
dough / sponge mixture)
Fruit flans made with short
pastry
Function
Temperature
(°C)
True Fan Cook-
150 - 160
ing
True Fan Cook-
140 - 160
ing
True Fan Cook-
170 - 180
ing
True Fan Cook-
150 - 170
ing
Top / Bottom
170 - 190
Heat
Function
Top / Bottom Heat 170 - 190
Top / Bottom Heat 160 - 180
Top / Bottom Heat 1. 230
Top / Bottom Heat 190 - 210
Top / Bottom Heat 180 - 200
True Fan Cooking
Top / Bottom Heat 190 - 210
True Fan Cooking
2)
Top / Bottom Heat 170
2)
True Fan Cooking
Time (min)
50 - 70
70 - 90
10 - 25
1)
20 - 25
60 - 90
Tempera-
ture (°C)
1)
1)
2. 160 - 180
1)
1)
150 - 160
1)
150
160 - 170
Shelf position
1
1
2
2
1
Time
Shelf posi-
(min)
tion
30 - 40
3
50 - 70
2
1. 20
1
2. 30 -
60
20 - 35
3
10 - 20
3
20 - 40
3
20 - 30
3
35 - 55
3
35 - 55
3
40 - 80
3
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