22
Hot air
*
Top and bottom heat
/
Cake/Baked product type Slide-in Temperature Baking Slide-in Temperature
level in ° C duration level in ° C
- in minutes
Cake mixtures
Sheet cake with topping
1 sheet 1 160 – 170 30 – 050 1 170 – 180
2 sheets 1 + 3 160 – 170 35 – 055 – –
Cake in a round tin/
square tin 1 160 – 170 60 – 080 2 170 – 180
Fruit cake base 1 160 – 170 20 – 035 2 170 – 180
Short pastries
Sheet cake with a dry topping
e.g. crumble
1 sheet 1 160 – 170 60 – 070 1 200 – 210
2 sheets 1 + 3 160 – 170 70 – 080 – –
Sheet cake with a moist topping
e.g. cream icing
1 sheet 1 160 – 170 70 – 090 – –
Cake in a tin
e.g. quark cake 1 160 – 170 60 – 100 2 170 – 180
Fruit cake base
(pre-heating) 1 160 – 170 20 – 035 1 190 – 200
Sponge mixtures
Swiss roll (pre-heating) 1 180 – 190 10 – 015 1 200 – 220
Fruit cake base 1 160 – 170 20 – 030 2 170 – 180
Sponge cake (6 eggs) 1 160 – 170 30 – 045 2 160 – 170
Sponge cake (3 eggs) 1 170 – 180 20 – 035 2 170 – 180
Baking table
Details stated in the table are guide values and apply for aluminium baking sheets and
dark baking tins.
The values can vary according to the type and amount of dough, pastry or mixture
and baking tin. For pre-heating, observe the notes stated in the table.
We recommend using the lower of the stated temperatures first. In general, the lower
temperature ensures a more even browning.
If baking to your own recipes, follow the temperature in the table for similar
cakes/baked products.
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