24
Yeast dough
Pudding
bowl/ring-
shaped cakes
150-170 1 160-180 1 45-60
Plaited roll/
ring, plaited
Danish pastry
150-170 3 170-190 3 30-40
Butter cake/
sugar cake
sugar-topped
cakes
160-180 3 190-200* 3 25-30
Sponge cake
with crumble
topping
150-170 3 180-190 3 20-40
Apple crum-
ble (DIN)
150-170 3 170-190 3 35-50
Cheesecake
(tray)
150-170 3 170-190 3 45-50
Fruit loaf
(500 g flour)
150-170* 3 160-180* 3 40-70
Pizza
(round baking
sheet)
230-250* 1 250-270* 1 10-25
Biscuits
Meringues 80-90* 3 80-90 3 150-180
Macaroons 100-120 3 3 20-30
Small piped
biscuits
140-160 --- 150-170 3 15-30
Anzac nutties --- --- 160-180 2 25-35
Items made
with puff pas-
try
160-180* 3 180-200* 3 20-30
Danish pas-
tries
160-180* 3 170-190* 3 20-40
Hot Air ¥ Conventional ¡
Type of pas-
try or cake
Tempera-
ture in °C
Shelf
position
Tempera-
ture in °C
Shelf
position
Baking time
in minutes
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