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Baking table for basic doughs/cake mixtures
The values in the table are guidelines and apply to enamelled
baking trays and dark baking tins. The values may vary
depending on the type and amount of dough/mixture and on
the baking tin.
The values for bread dough apply to both dough placed on a
tray and dough placed in a loaf tin.
We recommend that you set the lower of the specified
temperatures the first time. Lower temperatures will generally
allow more even browning.
If you are baking according to your own recipe, use similar
recipes in the table as a guide.
Observe the notes in the table about preheating.
Hot air 3 Top/bottom heat %
Basic dough Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Sponge
Tray bake with topping 1 150 - 160 30 - 40 2 160 - 170
1 + 3 150 - 160 40 - 50 - -
Springform cake tin/loaf tin 1 150 - 160 60 - 80 1 160 - 170
Shortcrust pastry
Tray bake with dry topping, e.g. crumble 1 160 - 170 45 - 65 2 180 - 190
1 + 3 160 - 170 60 - 75 - -
Tray bake with moist topping, e.g. egg custard - - 60 - 80 2 170 - 180
Springform cake tin, e.g. cheesecake 1 160 - 170 60 - 100 1 170 - 180
Flan-base cake tin 1 160 - 170* 20 - 35 1 180 - 190*
Sponge mixture
Swiss roll 1 180 - 190* 10 - 15 2 200 - 210*
Sponge (6 eggs) 1 150 - 160 35 - 45 1 160 - 170
Sponge (3 eggs) 1 150 - 160* 20 - 35 1 160 - 170*
Yeast dough
Tray bake with dry topping, e.g. crumble 1 160 - 170 40 - 60 2 180 - 190
1 + 3 160 - 170 60 - 70 - -
Savarin/plaited loaf (500 g) 1 160 - 170 30 - 45 2 170 - 180
Springform cake tin 1 160 - 170 30 - 45 1 170 - 180
Ring cake tin 1 160 - 170 30 - 45 1 170 - 180
* Preheat oven
Hot air 3 Top/bottom heat %
Small baked products Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Yeast dough 1 170 - 180 25 - 35 2 190 - 200
1 + 3 170 - 180 30 - 45 - -
Meringue mixture 1 80 100 - 130 2 80
1 + 3 80 130 - 160 - -
Puff pastry/choux pastry 1 190 - 200* 20 30 2 200 210*
1 + 3 190 - 200* 25 - 35 - -
Sponge mixture, e.g. muffins 1 150 160* 20 30 2 160 170*
1 + 3 160 170* 25 - 35 - -
Shortcrust pastry, e.g. butter biscuits 1 140 150* 15 - 20 2 140 150*
1 + 3 140 150* 15 - 20 - -
* Preheat oven
Hot air 3 Top/bottom heat %
Bread/bread rolls Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Bread rolls 1 220* 15 - 25 2 240*
Flatbread 1 220* 10 - 20 2 240*
Pasty 1 220* 20 30 2 240*
* Preheat oven
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