Table of Contents
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IMPORTANT
Tables below a guidelines only.
Baking Table
Type of pastry
Sweet 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
Piza (thin base)
Piza (thick base)
Buns
Puff-pastry
Meringues
Choux buns
Guide level(from
Temp (℃ ） Guide level(from
down upwards)
2
170-180
2
160-180
2-3
170-180
2
170-180
2
160-180
2
210-220
3
170-180
3
160-170
2
180-200
3
220-240
2
180-210
3
160-170
3
180-190
3
90-110
20
Baking
down upwards)
time (in
min)
2
60-80
2
65-80
2-3
20-30
30-40
2-3
60-70
2
60-90
2
40-60
2
50-60
2
35-60
2
30-50
30-40
10-15
10-15
30-50
2
10-30
2
18-25
2
35-45
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