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Conventional baking time table
EN 22
Dish
Pastry dough
Cake
Spice cake
Nut pie
Fruit tart baking tray
Fruit tart baking mold
Piecrust
Small pastry
Biscuit dough
Piecrust
Sponge cake
Kneaded dough
Cheesecake
Cookies
Crumb cake
Piecrust
Yeast dough
Fruit tart baking tray
Crumb cake
Pizza
Choux pastry
Puff pastry
Apple turnovers
The numbers in this table are guidelines only.
For baking with hot air, set the temperature 20 °C lower
Temp °C
Rack position
from the
bottom
160 - 180
2
160 - 180
2
160 - 180
2
170 - 180
2, 3
160 - 180
3
180 - 200
3
180 - 200
3
180 - 200
3
190 - 210
3
180 - 200
2
175 - 200
3
180 - 200
3
180 - 200
3
3
190 - 210
3
190 - 210
2
190 - 210
3
200 - 220
3
200 - 220
3
Time in min
65 - 70
70 - 80
60 - 70
35 - 45
45 - 55
20 - 30
15 - 25
25 - 35
25 - 30
70 - 80
15 - 20
40 - 50
20 - 25
40 - 50
35 - 45
20 - 30
20 - 30
15 - 25
20 - 25
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