32
Baking Table
The stated baking times are for guidance only.
Recommended cooking methods, shelf positions and temperatures are
printed in bold type.
Hot Air Conventional
Type of pas-
try or cake
Tempe r a -
ture in °C
Shelf
position
Tempera-
ture in °C
Shelf
position
Baking time
in minutes
Sponge base
Pudding bowl
or ring-
shaped cakes
150-170 1 160-180 1 50-70
Madeira cake
(square/rec-
tangular bak-
ing tin)
140-160 1 150-170 1 70-80
Flan case 150-170 3 170-190 2 20-25
Apple flan,
very thin
150-170 1 170-190* 1 45-60
Fairy cakes 150-170 3 180-190 3 20-30
Shortcrust pastry
Large cheese-
cake
140-160 1 170-190 1
60-90 +
10 mins.
standing
time
Covered fruit
pie
150-170 1 170-190 1 50-60
Cheesecake
on the tray
--- --- 160-180 2 50-70
Puff pastry
French apple
tart
150-170* 1 190-200* 1 40-50
Sponge cake
Sponge cake
(DIN)
150-170 1 160-180 2 25-40
Flan case 150-160* 3 170-180* 3 25-30
Swiss roll 150-170* 3 180-200* 3 10-15
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