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10.3 Conventional Baking
Food
Bread rolls
Wholemeal rolls
Filled sandwiches
Pan loaf
Ciabatta rolls
Foccacia
Pita bread
Pretzels
White loaf / Round loaf
White loaf
Ciabatta
Wholemeal loaf
Rye bread baking
Baguettes
Pancakes
Fruit cakes
Muffins
Jam roll
Buns
Long loaf
Gingerbread
Dish cake
Sponge cakes/Madeira cakes
Sandwich cake, roll
Meringues
Meringue bases
Biscuits
Choux pastry
Swiss rolls
Fruit tarts, short crust pastry/ pre-baking, roll
Fruit tarts, short crust pastry/ finishing
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Temperature (°C)
200 - 225
190 - 200
200 - 225
190 - 210
210 - 230
220 - 230
230 - 250
180 - 200
175 - 225
190 - 210
210 - 220
180 - 200
180 - 200
220 - 230
170 - 180
150 - 170
180 - 200
220 - 250
220 - 250
180 - 200
220 - 225
170 - 180
170 - 180
200 - 225
90 - 110
90 - 110
160 - 180
170 - 190
190 - 210
175 - 200
170 - 180
Time (min)
Shelf posi‐
tion
10 - 20
3
20 - 25
3
10 - 12
3
30 - 40
3
10 - 20
3
15 - 20
3
5 - 15
3
12 - 15
3
35 - 45
2
25 - 40
2
15 - 25
2
35 - 45
2
55 - 65
1
15 - 30
3
50 - 60
3
70 - 80
3
10 - 20
3
6 - 15
3
8 - 15
3
25 - 35
3
8 - 12
3
35 - 45
3
40 - 50
2
8 - 12
3
90 - 120
3
90 - 120
3
6 - 15
3
30 - 45
3
10 - 12
3
10 - 15
3
35 - 45
3
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