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Baking Table
Baking type
Cake mixture
Ring cake or
'Gugelhupf'
Frankfurter ring
cake
(half tin)
Royal /Madeira
cake
(rectangular tin)
Fruit ingredients
Fancy apple
cakes
Short pastry
Cheese flan
(750 g cottage
cheese)
covered apple
gateau
Cheese flan
(tray)
Puff pastry
French apple
gateau
Sponges
Sponge cake
(DIN)
Fruit ingredi-
ents
Swiss roll
Fan-assisted
circulation
Tempera-
Shelf
ture
position
in °C
140-160
140-160
140-160
150-170
150-170
---
---
150-170
---
---
*
150-170
140-160
*
140-160
*
150-170
Top/Bottom heat ¡
Tempera-
ture
in °C
1
160-180
2
150-170
1
150-170
3
170-190
1
170-190
170-190
1
170-190
160-180
1
180-200
1
160-180
3
170-180
3
180-200
Baking time
Shelf
in minutes
position
(suggested)
1
1
1
*
2
*
1
1
After-heating
1
*
3
*
1
2
*
3
*
3
50-70
45-60
70-90
20-25
50-80
60-90 +
10 Min.
50-60
60-80
35-50
20-40
15-25
10-20
17
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