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Type of pas-
Tempera-
try or cake
ture in °C
Yeast dough
Pudding
bowl/ring-
shaped cakes
Plaited roll/
ring, plaited
Danish pastry
Butter cake/
sugar cake
sugar-topped
cakes
Sponge cake
with crumble
topping
Apple crum-
ble (DIN)
Cheesecake
(tray)
Fruit loaf
150-170*
(500 g flour)
Pizza
(round baking
230-250*
sheet)
Biscuits
Meringues
Macaroons
Small piped
biscuits
Anzac nutties
Items made
with puff pas-
160-180*
try
Danish pas-
160-180*
tries
Hot Air
Shelf
position
150-170
1
150-170
3
160-180
3
150-170
3
150-170
3
150-170
3
3
1
80-90*
3
100-120
3
140-160
---
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3
3
Conventional
Tempera-
Shelf
ture in °C
position
160-180
1
170-190
3
190-200*
3
180-190
3
170-190
3
170-190
3
160-180*
3
250-270*
1
80-90
3
3
150-170
3
160-180
2
180-200*
3
170-190*
3
Baking time
in minutes
45-60
30-40
25-30
20-40
35-50
45-50
40-70
10-25
150-180
20-30
15-30
25-35
20-30
20-40
33
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