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10.5 Baking on one level:
Baking in tins
Food
Ring cake /
Brioche
Madeira cake /
Fruit cakes
Flan base -
short pastry
Flan base -
sponge mixture
Cheesecake
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Plaited bread / Bread crown
Christmas stollen
Bread (rye bread):
1. First part of baking pro‐
cedure.
2. Second part of baking
procedure.
Cream puffs / Eclairs
Swiss roll
Cake with crumble topping
(dry)
Buttered almond cake / Sug‐
ar cakes
Fruit flans (made with yeast
dough / sponge mixture)
Fruit flans (made with yeast
dough / sponge mixture)
Function
Temperature
(°C)
True Fan
150 - 160
Cooking
True Fan
140 - 160
Cooking
True Fan
170 - 180
Cooking
True Fan
150 - 170
Cooking
Top / Bottom
170 - 190
Heat
Function
Top / Bottom
Heat
Top / Bottom
Heat
Top / Bottom
Heat
Top / Bottom
Heat
Top / Bottom
Heat
True Fan Cooking 150 - 160
Top / Bottom
Heat
True Fan Cooking 150
2)
Top / Bottom
Heat
2)
Time (min)
50 - 70
70 - 90
10 - 25
1)
20 - 25
60 - 90
Tempera‐
ture (°C)
170 - 190
1)
160 - 180
1)
1. 230
2. 160 -
180
1)
190 - 210
1)
180 - 200
1)
190 - 210
170
Shelf position
1
1
2
2
1
Time
Shelf po‐
(min)
sition
30 - 40
3
50 - 70
2
1. 20
1
2. 30 -
60
20 - 35
3
10 - 20
3
20 - 40
3
20 - 30
3
35 - 55
3
35 - 55
3
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