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Baking table
Type of baking
Baking in tins
Ring cake or brioche
Madeira cake, fruit cakes
Sponge flan
Flan base - short pastry
Flan base - sponge mixture
Apple tart (covered)
Apple pie
(2tins Ø20cm, placed diagonally to one
another)
Savoury flan (e. g., quiche lorraine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Bread (rye bread) first of all
.......................................then
Cream puffs, eclairs
Swiss roll
Dry streusel cake
Buttered almond cake, sugar cakes, Bien-
enstich (custard-filled cake, coated with
sugar and almonds)
Fruit flans (made with yeast dough/sponge
mixture)
Fruit flans made with short pastry
Yeast cakes with delicate
fillings (e. g., cream cheese, cream, etc.)
(cooked on baking sheet)
Uses, Tables and Tips
Oven
Temperature
level
ºC
1
160-180
1
150-170
1
160-180
3
190-210
3
170-190
1
170-190
1
180-200
1
180-200
1
160-180
3
170-190
3
160-180
1)
250
1
160-180
3
190-210
3
180-200
3
160-180
3
190-210
3
170-190
3
170-190
3
160-180
27
Time
0:50-1:10
1:10-1:30
0:25-0:40
1)
0:10-0:25
0:20-0:25
0:50-1:00
0:20-0:30
0:30-1:10
1:00-1:30
0:30-0:40
1)
0:40-1:00
0:20
0:30-1:00
0:25-0:40
1)
0:10-0:20
0:20-0:40
1)
0:15-0:30
0:25-0:50
0:40-1:20
0:40-1:20
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