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28
Uses, Tables and Tips
Baking table
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)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (Swiss-style)
Type of baking
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
1
190-210
1
230-250
1
230-250
1
210-230
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
1)
0:30-1:00
1)
0:10-0:25
1)
0:08-0:15
1)
0:35-0:50
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