23
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
Yeast dough
Sheet cake with a dry topping
e.g. crumble
1 sheet 1 170 – 180 040 – 070 1 190 – 200
2 sheets 1 + 3 170 – 180 050 – 070 – –
Sheet cake with a moist topping
e.g. cream icing
1 sheet 1 160 – 170 065 – 085 1 190 – 200
Yeast dough ring and plait
(500g flour) 1 160 – 170 035 – 045 1 180 – 200
Low tin cake 1 160 – 170 030 – 045 2 170 – 180
High tin cake 1 160 – 170 035 – 045 1 170 – 180
Small cakes/pastries
Meringues 1 80 100 – 180 1 80
Puff pastry (pre-heating)
1 sheet 1 190 – 200 020 – 035 1 200 – 220
2 sheets 1 + 3 190 – 200 025 – 035 – –
Choux pastry (pre-heating)
1 sheet 1 190 – 200 020 – 035 1 200 – 220
2 sheets 1 + 3 190 – 200 030 – 040 – –
Cake mixture (e.g. muffins)
1 sheet 1 160 – 170 020 – 030 2 170 – 180
2 sheets 1 + 3 160 – 170 025 – 035 – –
Short pastry
(pre-heating)
(e.g. butter biscuits)
1 sheet 1 150 – 160 010 – 025 1 160 – 180
2 sheets 1 + 3 150 – 160 015 – 025 – –
3 sheets 1 + 3 + 4 150 – 160 015 – 025 – –
Savouries
Pizza (pre-heating)
1 sheet – – 030 – 040 1 180 – 190
2 sheets 1 + 3 170 – 180 035 – 045 – –
Bread (pre-heating) 1 200 – 220 10 – 15 2 220 – 240
Short-term bake 1 220 010 – 015 1 240
Complete bake 1 180 – 200 040 – 050 1 180 – 200
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