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8.4 Baking and roasting table
CAKES
TYPE OF
DISH
Whisked
recipes
Shortbread
dough
Buttermilk
cheesecake
Apple cake
(Apple pie)
Strudel
Jam-tart
Sponge
cake
Christmas
cake / Rich
fruit cake
Plum cake
Small cakes
- one level
Small cakes
- two levels
Small cakes
- three levels
Biscuits /
pastry
stripes - one
level
Biscuits /
pastry
stripes - two
levels
Conventional
Cooking
Shelf
Temp
position
[°C]
2
170
2
170
1
170
2
170
3
175
2
170
2
170
2
160
1
175
3
170
-
-
-
-
3
140
-
-
True Fan Cook-
ing
Shelf po-
Temp
sition
[°C]
3 (2 and 4)
160
3 (2 and 4)
160
2
165
2 (left and
160
right)
2
150
2 (left and
165
right)
2
160
2
150
2
160
3
140 -
150
2 and 4
140 -
150
1, 3 and 5
140 -
150
3
140 -
150
2 and 4
140 -
150
Cooking
time
Notes
[min]
45 - 60
In a cake
mould
20 - 30
In a cake
mould
60 - 80
In a 26 cm
cake mould
80 - 100
In two 20 cm
cake moulds
on a wire
shelf
60 - 80
In a baking
tray
30 - 40
In a 26 cm
cake mould
50 - 60
In a 26 cm
cake mould
90 - 120
In a 20 cm
cake mould
50 - 60
In a bread
1)
tin
20 - 30
In a baking
tray
25 - 35
In a baking
tray
30 - 45
In a baking
tray
30 - 35
In a baking
tray
35 - 40
In a baking
tray
1)
1)
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