Table of Contents
Advertisement
10.3 Baking on single level
Baking in tins
Food
Ring cake (sponge) 6-8 inch
Brioche 450g loaf tin
Madeira cake / Fruit cakes
Fatless sponge cake
Fatless sponge cake
Flan base - short pastry
Flan base - sponge mixture
Apple pie / Apple pie (2 tins
Ø20 cm, diagonally off set)
Apple pie / Apple pie (2 tins
Ø20 cm, diagonally off set)
Cheesecake
Cakes / pastries / breads on baking trays
Food
Plaited bread / Bread crown
Christmas stollen
Bread (rye bread):
1. First part of baking procedure.
2. Second part of baking
procedure.
Cream puffs / Eclairs
Swiss roll
Cake with crumble
topping (dry) 8"
Buttered almond cake 8"
Sugar cakes
Fruit flans (made with yeast
dough / sponge mixture)
Fruit flans (made with yeast
dough / sponge mixture)
Yeast cakes with delicate
toppings (e.g. quark, cream,
custard)
Preheat the oven.
2)
Use a deep pan.
Function
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
Conventional Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
Conventional Cooking
Conventional Cooking
Function
Conventional Cooking
Conventional Cooking
Conventional Cooking
Conventional Cooking
Conventional Cooking
True Fan Cooking
Conventional Cooking
True Fan Cooking
2)
Conventional Cooking
2)
Conventional Cooking
Temperature (°C)
Time (min)
140 - 160
30 - 40
160 - 180
30 - 40
140 - 160
70 - 90
140 - 150
35 - 50
160
35 - 50
170 - 180
10 - 25
1)
150 - 170
20 - 25
160
60 - 90
180
70 - 90
170 - 190
60 - 90
Temperature (°C)
Time (min)
170 - 190
30 - 40
160 - 180
50 - 70
180 - 200
25 - 50
180 - 200
30 - 50
190 - 210
20 - 35
180 - 200
10 - 20
160 - 170
20 - 40
150 - 160
20 - 30
160 - 170
35 - 55
160 - 170
35 - 55
160 - 180
40 - 80
English
23
Shelf position
3
3
2 - 3
3
3
3
3
3
3
2 - 3
Shelf position
3
3
2 - 3
3
3
3
3
3
3
3
Advertisement
Table of Contents
