Table of Contents
Advertisement
Operating Instructions
Baking Tables
Baking on one level
Type of Cake or Pastry
Cakes in Cake Tins
Ring Cakes
Madeira Cake/
Koenigskuchen
Sponge Cake
Shortcrust Pastry Flan
Base
Sponge Flan Base
Covered Apple Flan
Savoury Flan
(e.g. quiche Lorraine)
Cheesecake
Cakes and Pastries on
Baking Sheets
Plaited Roll/Ring
Christmas Stollen
Bread (rye bread) first
...................................then
Cream Puffs/Eclairs
Swiss Roll
Dry Streusel Cake
Butter Cake/Sugar Cake,
Bienenstich
Fruit Flan (on yeast
pastry/sponge base)
22
Pizza & Baking S
Shelf
Tempera-
Position
from the
Top
5.
150-160
5.
140-160
4.
150-160
3.
170-180
3.
150-170
5.
150-170
5.
180-200
5.
140-160
3.
160-170
3.
.160-170
.180-200
5.
140-160
3.
160-170
3.
160-170
3.
150-160
3.
160-170
3.
150-170
2
Conventional O
Shelf
Position
ture
from the
ºC
Top
5.
5.
5.
5.
5.
5.
5./6.
5.
3.
1
3.
160-180
1
5.
1
3.
3.
180-200
3.
1
3.
190-210
3.
Time
Tempera-
for both
ture
functions
ºC
Hr.: Min.
160-180
0:50-1:10
150-170
1:10-1:30
160-180
0:25-0:40
1
0:10-0:25
190-210
170-190
0:20-0:25
170-190
0:50-1:00
180-200
0:30-1:10
160-180
1:00-1:30
170-190
0:30-0:40
1
0:40-1:00
1
0:20
250
0:30-1:00
160-180
190-210
0:15-0:30
1
0:10-0:20
160-180
0:20-0:40
1
0:15-0:30
170-190
0:25-0:50
Advertisement
Table of Contents
