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26
Uses, Tables and Tips
Baking table
Type of
baking
Baking in tins
Ring cake or brioche
Madeira cake/Fruitcakes
Sponge cake
Sponge cake
Flan base - short pastry
Flan base - sponge mixture
Apple pie
Apple pie (2tins Ø20cm,
diagonally off set)
Apple pie (2tins Ø20cm,
diagonally off set)
Savoury flan (e. g. quiche lor-
raine)
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
Cake with crumble topping(dry)
Buttered almond cake/sugar
cakes
Fruit flans (made with yeast
dough/sponge mixture)
Fruit flans (made with yeast
dough/sponge mixture)
Fruit flans made with short
pastry
Ovenfunction
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Conventional
Conventional
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Conventional
Fan-assisted
2)
circulation
Conventional
Conventional
Shelf
Temperature
position
°C
1
150-160
1
140-160
1
140
1
160
3
180-200
3
150-170
1
170-190
1
160
1
180
1
180-200
1
170-190
3
170-190
3
160-180
1
1)
250
160-180
3
160-170
3
180-200
3
150-160
3
190-210
3
150
3
170
3
170-190
Time
Hours
mins.
0:50-1:10
1:10-1:30
0:25-0:40
0:25-0:40
0:10-0:25
0:20-0:25
0:50-1:00
1:10-1:30
1:10-1:30
0:30-1:10
1:00-1:30
0:30-0:40
1)
0:40-1:00
0:20
0:30-1:00
1)
0:15-0:30
1)
0:10-0:20
0:20-0:40
1)
0:15-0:30
0:35-0:50
0:35-0:50
0:40-1:20
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