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Table for baking
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
150
2
150
2
150
2
150
2
150
1, 2, 3
120
1, 2, 4
150
2
150
2
170
1
160
1, 3
160
2
160
2, 3
180
2, 3
160
2
220
2, 3
180
2, 3
conventional
time in
temp
min.
in °C
70 - 80
160
60 - 70
160
35 - 40
180
25 - 30
180
50 - 60
160
15 - 25
180
40 - 50
130
20 - 25
180
20 - 25
180
20 - 25
200
25 - 30
190
25 - 30
180
40 - 50
190
25 - 30
190
80 - 95
170
20 - 25
230
25 - 30
190
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
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