40
Baking table
Baking on one oven level
Type of baking
Ventitherm ® Fan Operated Cooking
Oven level
Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche 1 160-170 0:50-1:10
Madeira cake/fruit cakes 1 150-170 1:10-1:30
Sponge cake 1 160-180 0:25-0:40
Flan base - short pastry 2 170-190 0:10-0:25
Flan base - sponge mixture 2 150-170 0:20-0:25
Apple pie 1 160-180 0:50-1:00
Apple pie (2tins Ø20cm, diagonally
off set)
1 180-190 1:05-1:20
Savoury flan (e. g, quiche lorraine) 2 170-190 0:30-1:10
Cheesecake 1 160-180 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown 1 160-180 0:30-0:40
Christmas stollen 1 160-180 0:40-1:00
Bread (rye bread)
-first of all
-then
1 180-200 0:45-0:60
Cream puffs/eclairs 2 170-190 0:30-0:40
Swiss roll 2 200-220
1)
0:08-0:15
Cake with crumble topping (dry) 2 160-180 0:20-0:40
Buttered almond cake/sugar cakes 2 170-190
1)
0:15-0:30
Fruit flans
(made with yeast dough/sponge
mixture)
1)
2 160-180 0:25-0:50
Fruit flans made with short pastry 2 170-190 0:40-1:20
Yeast cakes with delicate toppings
(e. g, quark, cream, custard)
2 150-170 0:40-1:20
Pizza (with a lot of topping) 2 190-210
1)
0:20-0:40
Pizza (thin crust) 2 230
1)
0:12-0:20
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