10.3 Conventional Baking
Food Temperature (°C) Time (min) Shelf posi‐
tion
Bread rolls 200 - 225 10 - 20 3
Wholemeal rolls 190 - 200 20 - 25 3
Filled sandwiches 200 - 225 10 - 12 3
Pan loaf 190 - 210 30 - 40 3
Ciabatta rolls 210 - 230 10 - 20 3
Foccacia 220 - 230 15 - 20 3
Pita bread 230 - 250 5 - 15 3
Pretzels 180 - 200 12 - 15 3
White loaf / Round loaf 175 - 225 35 - 45 2
White loaf 190 - 210 25 - 40 2
Ciabatta 210 - 220 15 - 25 2
Wholemeal loaf 180 - 200 35 - 45 2
Rye bread baking 180 - 200 55 - 65 1
Baguettes 220 - 230 15 - 30 3
Pancakes 170 - 180 50 - 60 3
Fruit cakes 150 - 170 70 - 80 3
Muffins 180 - 200 10 - 20 3
Jam roll 220 - 250 6 - 15 3
Buns 220 - 250 8 - 15 3
Long loaf 180 - 200 25 - 35 3
Gingerbread 220 - 225 8 - 12 3
Dish cake 170 - 180 35 - 45 3
Sponge cakes/Madeira cakes 170 - 180 40 - 50 2
Sandwich cake, roll 200 - 225 8 - 12 3
Meringues 90 - 110 90 - 120 3
Meringue bases 90 - 110 90 - 120 3
Biscuits 160 - 180 6 - 15 3
Choux pastry 170 - 190 30 - 45 3
Swiss rolls 190 - 210 10 - 12 3
Fruit tarts, short crust pastry/ pre-baking, roll 175 - 200 10 - 15 3
Fruit tarts, short crust pastry/ finishing 170 - 180 35 - 45 3
16 ENGLISH
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