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Baking Table
Baking on one level
Type of baking
Baking in tins
Ring cake or
brioche
Madeira cake/
fruit cakes
Sponge cake
Flan base - short pastry
Flan base - sponge mix-
ture
Apple pie
Savoury flan
(e.g. Quiche Lorraine)
Cheese cake
Cakes/pastries/breads on baking trays
Plaited bread/bread
crown
Christmas stollen
Bread (rye bread) first
Cream puffs/Eclairs
Swiss roll
Cake with crumble
3)
topping
Buttered almond cake/
sugar cakes
Fruit flans
(made with yeast dough/
sponge mixture)
40
Fan Cooking
Oven
level
1
1
1
3
3
1
1
1
3
3
1
then
2)
3
3
3
3
3
Conventional oven
Tempera-
Oven
ture
level
ºC
150-170
1
140-160
1
140-160
2
170-180
2
150-170
2
150-170
1
160-180
1
140 -160
1
160-170
3
1)
160-170
3
1)
180-200
2
140-160
1)
160-170
3
1
150-170
3
150-160
3
1)
160-170
3
140-160
3
Time
for both
Tempera-
functions
ture
Hours:
ºC
Mins.
160-180
0:50-1:10
150-170
1:10-1:30
160-180
0:25-0:40
1)
190-210
0:10-0:25
170-190
0:20-0:25
170-190
0:50-1:00
190-210
0:30-1:10
170-190
1:00-1:30
170-190
0:30-0:40
1)
160-180
0:40-1:00
1)
230
0:20
160-180
0:30-1:00
190-210
0:25-0:40
1)
180-200
0:10-0:20
170-190
0:20-0:40
1)
190-210
0:15-0:30
170-190
0:25-0:50
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