CAKES
(°C) (min)
Whisked recipes 160 3 (2 and 4) 45 - 60 Cake mould
Shortbread dough 160 3 (2 and 4) 20 - 30 Cake mould
Buttermilk cheesecake 165 2 60 - 80 Cake mould, Ø 26 cm
Strudel 150 2 60 - 80 Baking tray
Jam tart 165 2 30 - 40 Cake mould, Ø 26 cm
Christmas cake, preheat the emp‐
ty oven
150 2 90 - 120 Cake mould, Ø 20 cm
Plum cake, preheat the empty
oven
160 2 50 - 60 Bread tin
Biscuits 140 - 150 3 30 - 35 Baking tray
Biscuits, two levels 140 - 150 2 and 4 35 - 40 Baking tray
Biscuits, three levels 140 - 150 1, 3 and 5 35 - 45 Baking tray
Meringues 120 3 80 - 100 Baking tray
Meringues, two levels, preheat
the empty oven
120 2 and 4 80 - 100 Baking tray
Buns, preheat the empty oven 190 3 12 - 20 Baking tray
Eclairs 170 3 25 - 35 Baking tray
Eclairs, two levels 170 2 and 4 35 - 45 Baking tray
Plate tarts 170 2 45 - 70 Cake mould, Ø 20 cm
Rich fruit cake 150 2 110 - 120 Cake mould, Ø 24 cm
Victoria sandwich 160 2 50 - 60 Cake mould, Ø 20 cm
Preheat the empty oven.
BREAD AND PIZZA
(°C) (min)
White bread, 1 - 2 pieces, 0.5 kg each 190 1 60 - 70 -
Rye bread, preheating is not needed 180 1 30 - 45 Bread tin
Bread rolls, 6 - 8 rolls 180 2 (2 and 4) 25 - 40 Baking tray
Pizza 230 - 250 1 10 - 20 Baking tray / Deep
pan
Scones 190 3 10 - 20 Baking tray
Preheat the empty oven unless specified otherwise.
Use the cake mould.
14 ENGLISH
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