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Beschikbare talen
Basic dough
Sponge mixture
Tray bake with topping
Springform tin/loaf tin (cake)
Flan-base cake tin
Shortcrust pastry
Tray bakes with dry topping, e.g. crumble
Tray bakes with moist topping, e.g. egg custard
Springform cake tin, e.g. cheesecake
Flan-base cake tin
Sponge mixture
Swiss roll
Flan-base cake tin
Sponge (6 eggs)
Sponge (3 eggs)
Yeast dough
Tray bakes with dry topping, e.g. crumble
Tray bakes with moist topping, e.g. egg custard
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked products
Yeast dough
Meringue mixture
Puff pastry
Choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
38
3/~ Hot air
Shelf posi-
Tempera-
tion
ture in °C
1
160-170
1+3
150-170
1
150-160
1
160-170
1
160-170
1+3
160-170
1
150-170
1
160-170
1
160-170
1
180-190*
1
160-170
1
150-160
1
150-160
1
160-170
1+3
160-170
1
150-170
1
160-170
1
160-170
1
160-170
3/~ Hot air
Shelf posi-
Tempera-
tion
ture in °C
1
160-170
1+3
160-170
1
80
1+3
80
1
180-200
1+3
180-200*
1
190-200*
1+3
190-200*
1
150-160*
1+3
160-170
1
140-150*
1+3
130-140*
1+3+4
130-140*
% Top/bottom heat
Baking time in
Shelf posi-
minutes
tion
30-40
3
40-50
-
60-80
2
25-35
2
50-70
3
60-80
-
60-90
3
70-100
2
20-30
2
10-15
3
20-30
2
30-45
2
25-45
2
50-70
3
60-80
-
60-90
3
40-50
3
30-45
2
40-50
2
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
20-30
3
30-40
-
100-150
3
150-170
-
20-30
3
25-35
-
25-35
3
30-40
-
20-40
3
25-35
-
15-25
3
15-25
-
15-25
-
Tempera-
ture in °C
170-180
-
160-170
170-180
180-190
-
170-190
170-180
180-190*
190-200*
170-180
160-170
160-170
170-180
-
170-190
170-180
160-170
170-180
Tempera-
ture in °C
170-180
-
80-90
-
200-210
-
200-210*
-
160-170*
-
140-150*
-
-
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