Manual

Cakes in tins
Shelf
level
Accessory
Oven
temperature
Time
Plain cakes
0
Grid j ------ V.
160-180 °C
70- 80 min.
Madeira and fruit-cake
0
Grid j ------- ^
160-180°C
75- 85 min.
Cashing for fresh fruit cakes
1
Grld-> ___ r
190-210°C 25- 35 min.
Cheesecake
0
Grid-y ___ r
160-180 °C 90-100 min.
Ready mixed cakes
0
Grid j ------ V-
160-180°C
60- 70 min.
Sponge cakes
0
Grid J ----- L
180-200 °C
30- 45 min.
Deep-frozen ready-to-bake cakes
e.g. apple, poppyseed, cheesecake
0 Grid J—».
as Indicated on package
Cakes on baking sheets
Shelf level 1 Oventemperature Time
Fairy cakes*
150-170°C
20-25 min.
Scones*
210-230 °C 10-15 min.
Swiss roll 190-210°C
10 min.
Apple pie 190-210"C 30-35 min.
Bread
200-220 °C
40-50 min.
Pizza** 210-230 °C 30-45 min.
Pre-heating is necessary
or on the glass oven tray, shelf level 2
Biscuits on
baking sheets
Shelf level 1
Oventemperature
Time
Cookies
170-190 °C
1st sheet 20-25 min.
additional sheets 10-15 min.
Shortbread
170-190°C
1st sheet 25-30 min.
additional sheets 10-15 min.
Meringue
80-100 °C
120-150 min.
Puff pastry
200-220 °C
20 -30 min.
Choux pastry
200-220 °C
25-35 min.
Macaroons/cinnamon stars
160-180 °C
20-30 min.
Small cakes made from yeast
dough, e.g. Chelsea buns
190-210°C
20-30 min.
Where ranges are given, always set the shorter period or the lower temperature first.
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