Cata EFGM60SS2 - Page 15

15
In more detail...
GB IE
Operation
CONVENTIONAL
Cakes/Biscuits Temperature
°C
Shelf Position
(Recommended)
from the bottom
Cooking Time
in min.
Cake Mixture Desserts in Moulds
Sponge cake 150 – 170 1 60 – 70
Marble, nut cake (tin) 150 – 170 1 60 – 80
Fresh fruit cake (tray) 170 – 190 2 45 – 50
Flan base 3) 170 – 190 1 20 – 25
Biscuits 3) (tray) 170 – 190 2 20 – 20
Sponge cake
(3 to 6 eggs) 3)
1170 – 190 1 20 – 35
Swiss roll 2) 180 – 200 1 12 – 16
Short Pastry Dessert in Moulds
Tart / an base 170 – 190 2 15 – 20
Streusel cake 170 – 190 2 45 – 55
Cheesecake 170 – 190 2 10 – 20
Apple pie 170 – 190 1 90 – 90
Apricot tart with topping 170 – 190 1 55 – 75
Raised Dough Dessert in Moulds
Streusel cake 170 – 190 1 35 – 45
White bread 180 – 200 1 40 – 50
Pizza (tray) 3) 190 – 210 1 35 – 45
Onion tart 180 – 200 1 25 – 35
Apple turnovers 160 – 180 2 25 – 30
Choux pastry 3), Eclairs 180 – 200 2 25 – 35
Puff pastry 190 – 210 2 15 – 25
Meringues, Macaroons 120 – 140 2 25 – 50
1) Pre-heat the oven.
2) Unless otherwise stated, the times given are for an oven which has not been pre-
heated.