10.5 Conventional Baking on one level
Baking in tins
Food Temperature
(°C)
Time (min) Shelf po-
sition
Ring cake or brioche 160 - 180 50 - 70 2
Madeira cake / Fruit cakes 150 - 170 50 - 90 1 - 2
Fatless sponge cake
170
1)
25 - 40 3
Flan base - short pastry
190 - 210
1)
10 - 25 2
Flan base - sponge mixture 170 - 190 20 - 25 2
Apple pie (2tins Ø20cm, diagonally
off set)
180 60 - 90 1 - 2
Savoury flan (e. g, quiche lorraine) 180 - 220 35 - 60 1
Cheesecake 160 - 180 60 - 90 1 - 2
1)
Preheat the oven.
Cakes / pastries / breads on baking trays
Food Temperature
(°C)
Time (min) Shelf posi-
tion
Plaited bread / Bread crown 170 - 190 40 - 50 2
Christmas stollen
160 - 180
1)
50 - 70 2
Bread (rye bread):
1. First part of baking process.
2. Second part of baking process.
1. 230
1)
2. 160 - 180
1)
1. 20
2. 30 - 60
1 - 2
Cream puffs / Eclairs
190 - 210
1)
20 - 35 3
Swiss roll
180 - 200
1)
10 - 20 3
Cake with crumble topping (dry) 160 - 180 20 - 40 3
Buttered almond cake / Sugar
cakes
190 - 210
1)
20 - 30 3
Fruit flans (made with yeast dough /
sponge mixture)
2)
170 35 - 55 3
Fruit flans made with short pastry 170 - 190 40 - 60 3
Yeast cakes with delicate toppings
(e.g. quark,cream, custard)
160 - 180
1)
40 - 80 3
Pizza (with a lot of topping)
190 - 210
1)
30 - 50 1 - 2
Pizza (thin crust)
220 - 250
1)
15 - 25 1 - 2
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