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Baking table
Baking on one oven level
Type of
baking
Baking in tins
Ring cake or brioche
Madeira cake/fruit cakes
Sponge cake
Sponge cake
Flan base - short pastry
Flan base - sponge mix-
ture
Apple pie
Apple pie (2tins Ø20cm,
diagonally off set)
Apple pie (2tins Ø20cm,
diagonally off set)
Savoury flan (e. g, quiche
lorraine)
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)
Oven
Oven function
Professional hot
air
Professional hot
air
Professional hot
air
Conventional
Professional hot
air
Professional hot
air
Conventional
Professional hot
air
Conventional
Professional hot
air
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Professional hot
air
Temperature
level
°C
1
150-160
1
140-160
1
140
1
160
1)
3
170-180
3
150-170
1
170-190
1
160
1
180
1
160-180
1
170-190
3
170-190
1)
3
160-180
1
1)
230
160-180
1)
3
160-170
1)
3
180-200
3
150-160
Time
Hr: 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
0:40-1:00
0:25
0:30-1:00
0:15-0:30
0:10-0:20
0:20-0:40
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