24
Tables
The table shows the optimum heating methods for each type of
cake or dessert. The temperature and cooking time will depend
on the amount and the consistency of the dough. For this
reason the cooking tables always provide approximate cooking
times. Always begin by trying the lowest value. The items will be
more evenly browned at a lower temperature. If necessary, this
can be increased next time.
If the oven is preheated, cooking times are reduced by 5 to 10
minutes.
Additional information is provided in the Tips for baking section
as an appendix to the tables.
To bake a cake only on one level, place the mould on the
enamel tray.
When baking several cakes at the same time, the moulds can
be placed together on the wire shelf.
Cakes in moulds: Baking pan Level Heating Tempera-
ture in °C
Time
in minutes
Easy sponge cake Crown-shaped cake tin/rectangular
cake tin
2
:
160-180 50-60
3 rectangular cake tins 3+1
:
140-160 60-80
Batter dough cakes, fine Crown-shaped cake tin/rectangular
cake tin
2
%
150-170 60-70
Tart base, sponge cake base Tart tin 3
%
160-180 20-30
Fine fruitcake, sponge cake dough Round springform tin 2
%
160-180 50-60
Sponge cake base, 2 eggs (preheat) Tart tin 2
%
150-170 20-30
Sponge cake base, 6 eggs (preheat) Springform tin 2
%
150-170 40-50
Short-crust pastry base with edging Springform tin 1
%
180-200 25-35
Cheese cake or fruit tart, pasta flora base* Springform tin 1
%
160-180 70-90
Quiche Pizza tray 1
%
220-240 35-45
Sponge in concentric cake tin Concentric cake tin 2
%
150-170 60-70
Pizza, thin base with light topping (preheat) Pizza tray 1
%
270 10-20
Savoury cake* Springform tin 1
%
170-190 45-55
* Let the cake cool for 20 minutes in the oven off and closed.
Small pastries Accessories Level Heating Temperature
in °C
Time
in minutes
Biscuits and cookies Universal tray 3
:
140-160 15-25
Universal tray + oven tray 3+1
:
130-150 25-35
Cookies (preheating) Universal tray 3
%
140-150 30-40
Universal tray 3
:
140-150 25-35
Universal tray + oven tray 3+1
:
140-150 30-45
Macaroons Universal tray 2
%
110-130 30-40
Universal tray + oven tray 3+1
:
100-120 35-45
Meringues Universal tray 3
:
80-100 100-150
Tartlets Wire shelf and tartlet mould tray 3
%
180-200 20-25
2 Wire shelves and tartlet mould tray 3+1
:
160-180 25-30
Ensaimada Universal tray 2
%
210-230 30-40
Strudel Universal tray 3
:
180-200 20-30
Universal tray + oven tray 3+1
:
180-200 25-35
Yeast dough pastry Universal tray 2
%
190-210 20-30
Universal tray + oven tray 3+1
:
160-180 25-35
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