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Baking Table
The stated baking times are for guidance only.
Recommended cooking methods, shelf positions and temperatures are
printed in bold type.
Type of pas-
try or cake
Sponge base
Pudding bowl
or ring-
shaped cakes
Madeira cake
(square/rec-
tangular bak-
ing tin)
Flan case
Apple flan,
very thin
Fairy cakes
Shortcrust pastry
Large cheese-
cake
Covered fruit
pie
Cheesecake
on the tray
Puff pastry
French apple
tart
Sponge cake
Sponge cake
(DIN)
Flan case
Swiss roll
28
Hot Air ¥
Tempera-
Shelf
ture in °C
position
150-170
1
140-160
1
150-170
3
150-170
1
150-170
3
140-160
1
150-170
1
---
---
150-170*
1
150-170
1
150-160*
3
150-170*
3
Conventional ¡
Tempera-
Shelf
ture in °C
position
160-180
1
150-170
1
170-190
2
170-190*
1
180-190
3
170-190
1
170-190
1
160-180
2
190-200*
1
160-180
2
170-180*
3
180-200*
3
Baking time
in minutes
50-70
70-80
20-25
45-60
20-30
60-90 +
10 mins.
standing
time
50-60
50-70
40-50
25-40
25-30
10-15
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