30
APPLICATION
Table for baking
Conventional
Dish Temp Ridge* Time in
in °C level Min.
Stir dough
Shortbread 160 - 180 2 50 - 60
Fruit-cake 160 - 180 2 70 - 80
Cake with nuts 160 - 180 2 60 - 70
Fruit pie baking tin 180 - 200 2, 3 35 - 45
Fruit-cake cake tin 160 - 180 3 45 - 55
Pie base 180 - 200 3 20 - 30
Small pastries 180 - 200 3 15 - 25
Sponges
Pie base 180 - 200 3 25 - 25
Sponges 190 - 210 3 15 - 20
Kneading dough
Cheesecake 180 - 200 2 70 -80
Biscuits 180 - 200 3 15 - 20
Crumble 180 - 200 3 40 - 50
Pie base 180 - 200 3 15 - 25
Dough with yeast
Fruit pie baking tin 190 - 210 3 40 - 50
Crumble 190 - 210 3 35 - 45
Apple pastry 170 - 190 3 20 - 30
Pizza 190 - 210 2 20 - 35
Choux pastry* 190 - 210 3 20 - 30
Puff pastry* 200 - 220 3 15 - 25
The figures in this table are guidelines.
When baking with hot air set the oven to a temperature about 20 °C lower.
*
shelf height from the bottom
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