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Type of baking
Flan base - short
pastry
Flan base -
sponge mixture
Apple pie (2tins
Ø20cm, diagonally
off set)
Savoury flan (e. g,
quiche lorraine)
Cheesecake
1) Pre-heat the oven
Cakes/pastries/breads on baking trays
Type of baking
Plaited bread/
bread crown
Christmas stollen
Bread (rye
bread):
1.
First part of
baking proc-
ess.
2.
Second part
of baking
process.
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 short pastry
Yeast cakes with
delicate toppings
(e.g.
quark,cream,cus-
tard)
Shelf position
2
2
1 - 2
1
1 - 2
Shelf position
2
2
1 - 2
3
3
3
3
3
2)
3
3
Temperature °C
1)
190 - 210
170 - 190
180
180 - 220
160 - 180
Temperature °C
170 - 190
1)
160 - 180
1.
1)
230
2.
1)
160 - 180
1)
190 - 210
1)
180 - 200
160 - 180
1)
190 - 210
170
170 - 190
1)
160 - 180
Time in min.
10 - 25
20 - 25
60 - 90
35- 60
60 - 90
Time in min.
40 - 50
50 - 70
1.
20
2.
30 - 60
20 - 35
10 - 20
20 - 40
20 - 30
35 - 55
40 - 60
40 - 80
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