21
Baking tips
Cakes in tins Accessories Level Type of
heating
Temperature °C Cooking time in
minutes
Sponge cake, simple or sponge cake, del-
icate (e.g. sand cake)*
Ring-shaped cake tin/
Vienna ring tin/cake tin
1
1
3
3
160-170
150-160
60-80
60-70
Sponge flan base with crust made from
shortcrust pastry
Springform cake tin 1
3
160-170 35-45
Sponge flan base Flan tin 1
3
160-170 35-45
Sponge flan (hot water sponge cake) Springform cake tin 1
3
170-180 45-50
Cake with dry topping (sponge) Baking tray 2
3
160-170 30-40
Cake with moist topping
e. g. yeast dough with apple crumble
Baking tray 2
3
150-160 50-60
Plaited loaf with 500 g flour Baking tray 2
3
160-170 30-40
Stollen with 500 g flour Baking tray 2
3
170-180 60-70
Pizza Baking tray 2
3
200-210 25-35
Yeast bread 1 kg** Baking tray 2
3
180-190 50-60
* Allow cake to cool in the oven for approx. 20 minutes.
** Never pour water directly into a hot oven.
Cake Ovenware Level Microwave
power in watts
Cooking time
in minutes
Type of
heating
Temperature in
°C
Nut cake Springform cake tin 1 90 W 30-35
3
170-180
Fruit tart or cheesecake with short-
crust pastry*
Springform cake tin 2 360 W 40-50
3
150-160
Fruit pie, delicate with sponge Ring cake tin or
springform cake tin
1 90 W 30-45
3
170-190
Savoury cakes (e. g. quiche/onion
tart)
Springform cake tin or
quiche tin
2 90 W 50-70
3
160-180
* Allow cake to cool in the oven for approx. 20 minutes.
Small baked items Level Type of
heating
Temperature in °C Cooking time in minutes
Biscuits Baking tray 2
3
150-170 20-35
Meringue Baking tray 2
3
100 90-120
Macaroons Baking tray 2
3
110 35-45
Puff pastry Baking tray 2
3
170-180 35-45
Bread rolls (e.g. rye bread rolls) Baking tray 2
3
180-190 35-45
You want to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
Use baking tins made of silicone, glass,
plastic or ceramic materials.
The baking tin must be heat-resistant up to 250 °C. Cakes in these baking tins will be
less brown. When using the microwave, the cooking time will be shorter than the time
shown in the table.
How to establish whether sponge cake is
baked through.
Approximately 10 minutes before the end of the baking time specified in the recipe,
poke the cake with a cocktail stick at its highest point. If the cocktail stick comes out
clean, the cake is ready.
The cake collapses. Use less liquid next time or set the oven temperature 10 degrees lower and extend
the baking time. Observe the specified mixing times in the recipe.
The cake has risen in the middle but is
lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
The cake is too dark. Select a lower temperature and bake the cake for a little longer.
The cake is too dry. When it is done, make small holes in the cake using a toothpick. Then drizzle fruit
juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees
higher and reduce the baking time.
The bread or cake (e.g. cheesecake) looks
good, but is soggy on the inside (sticky,
streaked with water).
Use slightly less fluid next time and bake for slightly longer at a lower temperature.
When baking cakes with a moist topping, bake the base first, cover with almonds or
bread crumbs and then add the topping. Please follow the recipe and follow the bak-
ing times.
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