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Type of baking
Biscuits made with
sponge mixture
Biscuits made with
egg white, merin-
gues
Macaroons
Biscuits made with
yeast dough
Puff pastries
Rolls
Small cakes (20per
tray)
1) Pre-heat the oven
CONVENTIONAL BAKING ON ONE LEVEL
Baking in tins
Type of baking
Ring cake or brio-
che
Madeira cake/fruit
cakes
Fatless sponge
cake
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
Shelf position
2 levels
2/4
2/4
2/4
2/4
2/4
2/4
2/4
Shelf position
2
1 - 2
3
2
2
1 - 2
1
1 - 2
Shelf position
2
Temperature °C
160 - 170
80 - 100
100 - 120
160 - 170
1)
170 - 180
1)
180
1)
150
Temperature °C
160 - 180
150 - 170
1)
170
1)
190 - 210
170 - 190
180
180 - 220
160 - 180
Temperature °C
170 - 190
ENGLISH
23
Time in min.
25 - 40
130 - 170
40 - 80
30 - 60
30 - 50
25- 40
20 - 40
Time in min.
50 - 70
50 - 90
25 - 40
10 - 25
20 - 25
60 - 90
35- 60
60 - 90
Time in min.
40 - 50

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