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BAKING IN THE OVEN-PRACTICAL HINTS
TABLE 1:Cakes
Oven functions:
CAKE TYPE
Baking in cake tins
Sponge cake/marble cake
Victoria sponge
Base for a layer cake
Sponge layer cake
Fruit cake
(crispy base)
Cheesecake
Teacake
Bread
(e.g. wholegrain bread)
Baking on the trays prays provided with the cooker
Fruit cake
(crispy base)
Fruit cake
(with yeast)
Crumble cake
Sponge roll
Pizza
(thin base)
Pizza
(thick base)
Baking smaller items
Buns
Puff pastry
Meringues
Choux buns
bottom + top heaters
ultra-fan
BOTTOM+
TOP HEATERS
LEVEL
2
2
2-3
2
( shortcrust base)
2
2
3
3
2
3
2
3
3
3
ULTRA-FAN
TEMPE-
TEMPE-
LEVEL
RATURE
RATURE
[℃]
[℃]
170-180
2
150-170
160-180
2
150-170
2-3
170-180
160-170
170-180
2-3
160-180
2
140-150
160-180
2
150-170
210-220
2
180-200
2
170-180
160-170
2
160-170
160-170
2
150-170
180-200
200-240
190-210
150-160
2
160-170
170-190
2
180-190
90-110
170-190
2
23
BAKING
TIME
[min]
60-80
68-80
20-30
30-40
60-70
60-90
40-60
50-60
35-60
30-50
30-40
10-15
10-15
30-50
10-30
18-25
80-90
35-45
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