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Dish
Cakes and Biscuits
Fruit cake
Walnut gateau
Fruit sponge
Sponge flan
Shortbread
Biscuits
Meringues
Pastries
Flan pastry
Shortcrust pastry
Puff pastry
Choux pastry
Paté sucree
Yeast baking
Bread
Pizzas
Fruitloaf
Croissants
Chelsea buns
The figures in this table are guidelines.
The times will vary depending on the type and quantity of food being baked.
hot air
temp
ridge-
in °C
level
150
2
70 - 80
150
2
60 - 70
150
2
35 - 40
150
2
25 - 30
150
2
50 - 60
150
1, 2, 3
15 - 25
120
1, 2, 4
40 - 50
150
2
20 - 25
150
2
20 - 25
170
1
20 - 25
160
1, 3
25 - 30
160
2
25 - 30
160
2, 3
40 - 50
180
2, 3
25 - 30
160
2
80 - 95
220
2, 3
20 - 25
180
2, 3
25 - 30
table for baking
conventional
time in
temp
min.
in °C
160
160
180
180
160
180
130
180
180
200
190
180
190
190
170
230
190
use
ridge-
time in
level
min.
1
70 - 80
1
60 - 70
1, 2
35 - 40
1
15 - 20
1
50 - 60
2
10 - 15
2
30 - 50
1
15 - 20
1
20 - 25
1, 2
15 - 20
2
20 - 25
1
25 - 30
2, 3
40 - 50
2, 3
20 - 25
2
80 - 95
2
20 - 25
2, 3
25 - 30
GB 11
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