Recipe Book

Baking in tins
Food Shelf position Temperature (°C) Time (min)
Ring cake or brioche 1 160 - 170 50 - 60
Madeira cake/Fruit cakes 1 150 - 170 70 - 90
Fatless sponge cake / Fat-
less sponge cake
1 160 - 180 25 - 40
Flan base - shortcrust pastry 2
170 - 190
1)
10 - 25
Flan base - sponge mixture 2 150 - 170 20 - 25
Apple tart (covered) 1 160 - 180 50 - 60
Apple pie / Apple pie (2 tins,
Ø 20cm, placed diagonally)
1 180 - 190 65 - 80
Savoury flan (e. g. Quiche
Lorraine)
2 170 - 190 30 - 70
Cheesecake 1 160 - 180 60 - 90
1)
Pre-heat oven
Cakes/pastries/breads on baking trays
Food Shelf position Temperature (°C) Time (min)
Plaited bread/bread crown 1 160 - 180 30 - 40
Christmas stollen 1 160 - 180 40 - 60
Bread (rye bread) 1 180 - 200 45 - 60
Cream puffs/éclairs 2 170 - 190 30 - 40
Swiss Roll 2
200 - 220
1)
8 - 15
Crumb cake (dry) 2 160 - 180 20 - 40
Butter/sugar cake 2
180 - 200
1)
15 - 30
Fruit flan (made with yeast
dough/sponge mixture)
2 160 - 180 25 - 50
Fruit flan made with short-
crust pastry
2 170 - 190 40 - 80
Yeast cakes with delicate
toppings (e. g. quark,
cream, almond slice)
2 150 - 170 40 - 80
Pizza (with a lot of topping) 2
190 - 210
1)
20 - 40
Pizza (thin crust) 2
230
1)
12 - 20
Flat bread 2
230
1)
10 - 20
Swiss flaky pastry tarts 2 190 - 210 35 - 50
ENGLISH 7