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Baking
Type of Baked Goods
(X)
Hot Air
0 Upper/Lower
Heating
Shelf
Temp.
Shelf
Temperature
Time for all
Level
Level
types of
from
from
heating
Top
Top
Hrs. Ivlins.
Baked goods in the form of:
Deep dish cake
5.
160-170
5.
170-180
1.00-1.10
Plain cake
5.
150-160
5.
160-170
1.10-1.30
Flans
3.
160-170
5.
170-190
0.30-1.00
Sponge cake
3.
150-160
3.
170-180
0.30-0.40
Baked pastry case
3.
170-180
5.
210-220*
0.10-0.25
Short pastry
3.
160-170
5.
190-200
0.20-0.25
Apple cake with topping
5.
160-170
5.
180-200
0.45-1.00
Spicy pies (Quiche Lorraine etc.)
5.
180-200
576.
180-200
0.30-1.10
Cheesecake/curd cake
5.
150-160
5.
170-190
1.00-1.30
Baked goods in baking tins
Plaited bun/plaited garland
3.
160-170
3.
190-200
0.30-0.40
Yeast bread
3.
160-170*
3.
170-180*
0.40-1.00
Bread/rye bread
3.
220*
5.
250*
0.20
160-180
170-190
0.30-1.00
Cream puff/eclairs
3.
170-180
3.
200-210
0.20-0.35
Swiss Roll
3.
170-180
3.
200-220*
0.10-0.20
Streusel/Almond coated
yeast cake
3.
150-160
3.
180-190
0.20-0.50
Butter/sugar cake
3.
170-180
3.
210-220*
0.10-0.20
Cake on short pastry with
fruit filling1)
3.
160-170
3.
190-200
0.25-0.50
Fruit filling on baked pastry
base1)
5.
160-170
5.
200-210
0.35-1.30
Pizza (deep dish)1)
3.
180-200
5.
200-220*
0.30-1.00
Pizza (thin)
5.
230-300*
0.10-0.25
Selection (CH)
5.
180-200*
5.
220-230*
0.35-0.50
Fancy biscuits
Baked biscuits
3.
160-170
3.
180-200*
0.06-0.20
Fancy shortbread biscuits
3.
140-150
3.
160-180*
0.10-0.40
Short pastry biscuits
3.
160-170
3.
180-200
0.15-0.20
Egg white biscuits
3.
100-120
3.
100-120
1.45-2.00
Macaroons/Yeast biscuits
3.
140-150
3.
150-170
0.25-0.30
Puff pastry biscuits
3.
160-170
3.
180-200
0.20-0.35
Spicy Rolls
3.
170-180*
3.
210-220*
0.15-0.30
The Bold Face temperatures entires indicate best method of heating
* Pre-heat oven
') use combination/grill tray
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