Operation Manual

51
Hot-air * Top and bottom heat /
Cake/Baked product type Slide-in Temperature Baking Slide-in Temperature
level in ° C duration level in ° C
- in minutes
Cake mixtures
Sheet cake with topping
1 sheet 1 150 – 160 35 – 50 1 160 – 170
2 sheets 1 + 3 150 – 160 40 – 60 – –
Cake in a round tin/
square tin 1 150 – 160 60 – 75 1 160 – 170
Fruit cake base 1 150 – 160 20 – 35 1 160 – 170
Short pastries
Sheet cake with a dry topping
e.g. crumble
1 sheet 1 160 – 170 60 – 75 1 180 – 190
2 sheets 1 + 3 160 – 170 65 – 80 – –
Sheet cake with a moist topping
e.g. cream icing
1 sheet – – 75– 85 1 180 – 190
Cake in a tin
e.g. quark cake 1 150 – 160 50 – 90 1 170 – 180
Fruit cake base (pre-heating) 1 160 – 170 20 – 30 1 180 – 190
Sponge mixtures
Swiss roll (pre-heating) 1 180 – 190 09–15 1 200 – 210
Fruit cake base 1 150 – 160 20 – 35 1 160 – 170
Sponge cake (6 eggs) 1 150 – 160 30 – 45 1 160 – 170
Sponge cake (3 eggs) 1 150 – 160 25– 35 1 160 – 170
Baking table
Details stated in the table are guide values and apply for aluminium baking sheets and
dark baking tins.
The values can vary according to the type and amount of dough, pastry or mixture
and baking tin. For pre-heating, observe the notes stated in the table.
We recommend using the lower of the stated temperatures first. In general, the lower
temperature ensures a more even browning.
If baking to your own recipes, follow the temperature in the table for similar
cakes/baked products.