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Baking table for basic doughs/cake mixtures
The values in the table are guidelines and apply to enamelled
baking trays and dark baking tins. The values may vary
depending on the type and amount of dough/mixture and on
the baking tin.
The values for bread dough apply to both dough placed on a
tray and dough placed in a loaf tin.
Basic dough
Sponge
Tray bake with topping
Springform cake tin/loaf tin
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
Tray bake with moist topping, e.g. egg custard
Springform cake tin, e.g. cheesecake
Flan-base cake tin
Sponge mixture
Swiss roll
Sponge (6 eggs)
Sponge (3 eggs)
Yeast dough
Tray bake with dry topping, e.g. crumble
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked products
Yeast dough
Meringue mixture
Puff pastry/choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
Bread/bread rolls
Bread rolls
Flatbread
Pasty
* Preheat oven
We recommend that you set the lower of the specified
temperatures the first time. Lower temperatures will generally
allow more even browning.
If you are baking according to your own recipe, use similar
recipes in the table as a guide.
Observe the notes in the table about preheating.
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
150 - 160
1 + 3
150 - 160
1
150 - 160
1
160 - 170
1 + 3
160 - 170
-
-
1
160 - 170
1
160 - 170*
1
180 - 190*
1
150 - 160
1
150 - 160*
1
160 - 170
1 + 3
160 - 170
1
160 - 170
1
160 - 170
1
160 - 170
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
170 - 180
1 + 3
170 - 180
1
80
1 + 3
80
1
190 - 200*
1 + 3
190 - 200*
1
150 160*
1 + 3
160 170*
1
140 150*
1 + 3
140 150*
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
220*
1
220*
1
220*
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
30 - 40
2
40 - 50
-
60 - 80
1
45 - 65
2
60 - 75
-
60 - 80
2
60 - 100
1
20 - 35
1
10 - 15
2
35 - 45
1
20 - 35
1
40 - 60
2
60 - 70
-
30 - 45
2
30 - 45
1
30 - 45
1
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
25 - 35
2
30 - 45
-
100 - 130
2
130 - 160
-
20 30
2
25 - 35
-
20 30
2
25 - 35
-
15 - 20
2
15 - 20
-
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
15 - 25
2
10 - 20
2
20 30
2
Tempera-
ture in °C
160 - 170
-
160 - 170
180 - 190
-
170 - 180
170 - 180
180 - 190*
200 - 210*
160 - 170
160 - 170*
180 - 190
-
170 - 180
170 - 180
170 - 180
Tempera-
ture in °C
190 - 200
-
80
-
200 210*
-
160 170*
-
140 150*
-
Tempera-
ture in °C
240*
240*
240*
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