26
Baking table
Type of baking
Oven
level
Temperature
ºC
Time
Baking in tins
Ring cake or brioche 1 160-180 0:50-1:10
Madeira cake, fruit cakes 1 150-170 1:10-1:30
Sponge flan 2 160-180 0:25-0:40
Flan base - short pastry 3 190-210
1)
0:10-0:25
Flan base - sponge mixture 3 170-190 0:20-0:25
Apple tart (covered) 1 170-190 0:50-1:00
Apple pie
(2tins Ø20cm, placed diagonally to
one another)
1 180-200 0:20-0:30
Savoury flan (e. g., quiche lorraine) 1 180-200 0:30-1:10
Cheesecake 1 160-180 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown 3 170-190 0:30-0:40
Christmas stollen 3 160-180
1)
0:40-1:00
Bread (rye bread) first of all
.......................................then
2
250
1)
160-180
0:20
0:30-1:00
Cream puffs, eclairs 3 190-210 0:25-0:40
Swiss roll 3 180-200
1)
0:10-0:20
Dry streusel cake 3 160-180 0:20-0:40
Buttered almond cake, sugar cakes,
Bienenstich (custard-filled cake, coat-
ed with sugar and almonds)
3 190-210
1)
0:15-0:30
Fruit flans (made with yeast dough/
sponge mixture)
2)
3 170-190 0:25-0:50
Fruit flans made with short pastry
2)
3 170-190 0:40-1:20
Yeast cakes with delicate
fillings (e. g., cream cheese, cream,
etc.) (cooked on baking sheet)
3 160-180 0:40-1:20
Pizza (with a lot of topping)
2)
1 190-210
1)
0:30-1:00
Pizza (thin crust) 1 230-250
1)
0:10-0:25
Unleavened bread 1 230-250
1)
0:08-0:15
Tarts (Swiss-style) 1 210-230
1)
0:35-0:50
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