CONSTRUCTA CF232250 - Page 50

50
3 Hot air % Top/bottom heat
Basic dough Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
Rich sponge mixture
Tray bakes with topping 1 150  160 30  40 1 180  190
1 + 3 150  160 35  45 - -
Springform cake tin/loaf tin 1 150  160 55  70 2 160  170
Shortcrust pastry
Tray bake with dry topping, e.g. crumble 1 160  170 45 - 55 1 190  200
1 + 3 160  170 60  70 - -
Tray bake with moist topping, e.g. egg custard 1 160  170 70  80 1 180  190
Springform cake tin, e.g. sponge base cheesecake 1 160 - 180 50 - 90 2 160 - 180
Flan tin 1 160  170* 25  35 2 170  180*
Sponge mixture
Swiss roll 1 180  190* 10  15 1 200  210*
Sponge (6 eggs) 1 150  160 30  45 2 160  170
Sponge (3 eggs) 1 150  160* 20  30 2 160  170*
Yeast dough
Tray bake with dry topping, e.g. crumble 1 170  180 45 - 55 1 190  200
1 + 3 170  180 50 - 60 - -
Savarin/plaited loaf (500 g) 1 160  170 35  45 1 180  190
Springform cake tin 1 160  170 30
 40 2 160  170
Ring cake tin 1 160  170 35  45 2 170  180
* Preheat oven
3 Hot air % Top/bottom heat
Small baked items Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
Yeast dough 1 160  170 15  25 2 180  190
1 + 3 160  170 20  30 - -
Meringue mixture 1 80 130 - 150 2 80
1 + 3 80 150 - 170 - -
Puff pastry/choux pastry 1 190  210* 20  30 1 200  220*
1 + 3 190  210* 25  35 - -
Sponge mixture, e.g. muffins 1 150  160* 25  35 1 170  180*
1 + 3 150  160* 30  40 - -
Shortcrust pastry, e.g. butter biscuits 1 140  150* 15 - 20 2 150  160*
1 + 3 130  140* 20  25 - -
* Preheat oven
3 Hot air % Top/bottom heat
Bread/bread rolls Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
White bread (without a tin) 1 230* 20  30 1 240*
White bread (loaf tin) 1 230* 20  30 2 240*
Multigrain bread, initial baking stage (without a tin) 1 220* 10  15 1 240*
Multigrain bread, final baking stage (without a tin) 1 180* 20  30 1 200*
Multigrain bread, initial baking stage (in loaf tin) 1 220* 10  15 2 240*
Multigrain bread, final baking stage (in loaf tin) 1 180* 20  30 2 200*
* Preheat oven