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Tables
Cakes in tins
Sponge cake, simple
Sponge cake, delicate
'(e.g. pound cake)
Short pastry base with edge
Cake base made from sponge
mixture
Sponge cake
Fruit cake or cheesecake, short
pastry*
Fruit cake, fine sponge mixture Springform cake
Savoury cakes*
(e.g. quiche/onion tart)
*
Allow cakes to cool in the oven for approximately 20 minutes.
Cakes on trays
Sponge or yeast pastry with
dry topping (e.g. sponge
cake)
20
The values in the table apply to dishes placed in a
cold oven. This saves energy. Shorten the baking
times indicated by 5 to 10 minutes if you have
preheated the oven.
The tables show which type of heating is best for
different cakes and bakes.
The temperature and cooking time you select depends
on the quantity and type of pastry. This is why ranges"
are given in the tables. You should try to use a lower
temperature setting to start with, since this allows more
even browning. If necessary, use a higher temperature
setting the next time.
More information can be found in the Baking tips"
section which follows the tables.
Tin on the wire grill
Bowl/Vienna ring/
cake tin
Bowl/Vienna ring/
cake tin
Springform cake tin
Fruit cake base
Springform cake tin
Non stick springform
cake tin
tin/bowl mould
Springform cake tin
Level
Enamelled pan
2
Level
Type of
heating
t
2
t
2
t
1
t
2
t
2
t
1
t
2
t
1
Type of
Temperature
heating
in ºC
t
160 180
Tempera
Baking time
ture in ºC
in minutes
170 190
50 60
150 170
60 70
170 190
25 35
150 170
20 30
160 180
30 40
170 190
70 90
160 180
50 60
180 200
50 60
Baking time
in minutes
20 30
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