AEG COMPETENCE B4142-1 - Baking Table

30
Baking Table
Baking on one shelf position
Type of cake or pastry Baking ¢ Conventional ¡ Time
Shelf
position
from
bottom
Tempera-
ture
ºC
Shelf
position
from
bottom
Tempera-
ture
ºC
For both
functions
Hrs.: Mins.
Cakes in cake tins
Ring-shaped or
bowl-shaped cakes
1 150-160 1 160-180 0:50-1:10
Madeira cake/
king cake
1 140-160 1 150-170 1:10-1:30
Sponge cake 1 150-160 1 160-180 0:25-0:40
Shortcrust pastry flan
base
3 170-180 2 190-210
1
0:10-0:25
Sponge flan base 3 150-170 2 170-190 0:20-0:25
Covered apple flan 1 150-170 1 170-190 0:50-1:00
Savoury flan
(e.g., quiche lorraine)
1 160-180 1 190-210 0:30-1:10
Cheesecake 1 140-160 1 170-190 1:00-1:30
Cakes and pastries on baking trays
Plaited roll/ring 3 160-170 3 170-190 0:30-0:40
Fruit loaf 3 150-170
1)
3 160-180
1
0:40-1:00
Bread (rye bread) initially
.........................then
1
.180-200
1
140-160
2
250
1
160-180
0:20
0:30-1:00
Cream puffs/eclairs 3 160-170
1
3 190-210 0:15-0:30
Swiss roll 3 150-170
1
3 180-200
1
0:10-0:20
Dry streusel cake 3 150-160 3 160-180 0:20-0:40
Butter cake/sugar cake 3 160-170
1
3 190-210
1
0:15-0:30
Fruit flan (with a yeast
dough/sponge base)
2)
3 150-170 3 170-190 0:25-0:50
Fruit flans on shortcrust
pastry base
1
3 160-170 3 170-190 0:40-1:20
Tarts with delicate fillings
(e.g., curd cheese, cream,
sugar-topped cakes)
- - 3 160-180
1
0:40-1:20