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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
2
pastry/sponge base)
Pizza & Baking S
Shelf
Tempera-
Position
ture
from the
ºC
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
1
3.
.160-170
1
.180-200
5.
140-160
1
3.
160-170
3.
160-170
3.
150-160
1
3.
160-170
3.
150-170
Operating Instructions
Conventional O
Shelf
Tempera-
Position
ture
from the
ºC
Top
5.
160-180
5.
150-170
5.
160-180
1
5.
190-210
5.
170-190
5.
170-190
5./6.
180-200
5.
160-180
3.
170-190
1
3.
160-180
1
250
5.
160-180
3.
190-210
1
3.
180-200
3.
160-180
1
3.
190-210
3.
170-190
Time
for both
functions
Hr.: Min.
0:50-1:10
1:10-1:30
0:25-0:40
0:10-0:25
0:20-0:25
0:50-1:00
0:30-1:10
1:00-1:30
0:30-0:40
0:40-1:00
0:20
0:30-1:00
0:15-0:30
0:10-0:20
0:20-0:40
0:15-0:30
0:25-0:50
23
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