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Operating Instructions
Baking Tables
Baking on one level
Cakes, Biscuits, Bread,
Using cake tins
Cakes in pound cake tins
Sandcakes/
Cakes in loaf tins
Madeira cake
Dundee cake
Large Christmas cake
(10")
Victoria Sandwich
Pastry cases
Bakewell tart
Swiss roll
Flans & quiches
Using baking sheets
Short bread
Biscuits
Macaroons
Apple strudel
Choux pastry buns
Buns / cup cakes
Scones
Meringues
Sausage rolls
38
Pies
Shelf
position
from
bottom
1
1
1
1
1
2
3
-
-
2 or 1
3
3
3
3
3
3
3
-
3
BAKING
CONVENTIONAL
Shelf
Temp.
position
ºC
from
bottom
150-160
1
150-160
1
150-160
1
130-140
1
130
1
160
2
180-190
2
160-170
1
-
3
170-180
2
140-150
3
150-170
3
140-150
3
1
3
170-180
1
3
160-170
1
3
150-160
200
3
-
3
1
3
170-180
Time
1
Hours:
Temp.
Min.
ºC
160-170
1:00-1:10
160-170
1:15-1:30
160-170
1:00-1:10
140-150
2:30-3:00
130-140
4:30-5:00
180-190
0:25-0:35
210-220
0:10-0:25
180-190
0:45-0:55
180-200
0:10-0:15
180-200
0:30-0:50
150-170
0:40-0:50
180-200
0:15-0:25
150-170
0:25-0:35
210-220
0:30-0:50
200-210
0:20-0:35
190-210
0:25-0:35
220-240
0:10-0:15
100-120
3:30-4:30
210-220
0:20-0:35
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