Conventional heat V
Cakes / biscuits
Temperature
in °C
Recommended
shelf level
Duration
1)
in min.
Creamed mixture
Sponge cake
Ring cake
Foam cake (tray)
1)
Marble, nut cake (tin)
Fresh fruit cake, with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
2) 3)
Small cakes
2) 3)
(tray)
150 – 170
170 – 190
170 – 190
150 – 170
170 – 190
170 – 190
160 – 180
170 – 190
170 – 190
2
2
2
2
2
2
2
2
3
60–70
65–80
25–40
60–80
45–50
35–55
55–65
20–25
15–25
Sponge mix
2) 3)
Sponge cake (3 to 6 eggs)
2) 3)
Sponge cake (2 eggs)
2) 3)
Swiss roll
2) 3)
170 – 190
170 – 190
180 – 200
3
3
3
20–35
15–20
12–16
Rubbed in mixture
Tart / flan base
Streusel cake
Small cakes
2) 3)
(tray)
Cheesecake
Apple pie
2)
Apricot tart, with filling
2)
Swiss apple pie
2)
170 – 190
170 – 190
160 – 180
170 – 190
170 – 190
170 – 190
220 – 240
2
2
3
2
2
2
1
15–20
45–55
15–25
70–90
45–65
55–75
25–35
Yeast mixtures with quark dough
To prove dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread 2)
Pizza (tray)
2) 3)
Onion tart
2)
Apple turnovers
30–50
160 – 180
170 – 190
180 – 200
160 – 180
190 – 210
190 – 210
180 – 200
160 – 180
Oven floor
4)
1
2
5)
2
5)
1
2
1
2
2
15–30
50–60
35–45
40–50
50–60
50–60
30–40
25–35
25–30
Choux pastry
2) 3)
, Eclairs 180 – 200 3 35 – 45
Puff pastry
2)
190 – 210 2 15 – 25
Meringues
2)
, Macaroons 120 – 140 2 25 – 50
1) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven, shorten times by up to 10 minutes.
2) Pre-heat the oven.
3) Do not use Rapid heat-up S during the heating-up phase.
4) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
5) Shelf level for yeast dough. For quark dough, use shelf level 3.
In general, if a range of temperatures/times is given, it is best to select a lower temperature and
to check the food after the shortest time.
Baking chart
36
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