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Food Temperature (°C) Time (min) Shelf posi‐
tion
2 positions
Macaroons 100 - 120 40 - 80 2 / 4
Biscuits made with yeast dough 160 - 170 30 - 60 2 / 4
Puff pastries 170 - 1801) 30 - 50 2 / 4
Rolls 1801) 25- 40 2 / 4
1) Preheat the oven.
11.4 Conventional Baking on one level
Baking in tins
Food Temperature (°C) Time (min) Shelf posi‐
tion
Ring cake or brioche 160 - 180 50 - 70 2
Madeira cake / Fruit cakes 150 - 170 50 - 90 1 - 2
Flan base - short pastry 190 - 2101) 10 - 25 2
Flan base - sponge mixture 170 - 190 20 - 25 2
Savoury flan (e. g, quiche lorraine) 180 - 220 35 - 60 1
Cheesecake 160 - 180 60 - 90 1 - 2
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Food Temperature (°C) Time (min) Shelf posi‐
tion
Plaited bread / Bread crown 170 - 190 40 - 50 2
Christmas stollen 160 - 1801) 50 - 70 2
Bread (rye bread):
1. First part of baking process.
2. Second part of baking process.
1. 2301)
2. 160 - 1801)
1. 20
2. 30 - 60
1 - 2
Cream puffs / Eclairs 190 - 2101) 20 - 35 3
Swiss roll 180 - 2001) 10 - 20 3
Cake with crumble topping (dry) 160 - 180 20 - 40 3
Buttered almond cake / Sugar cakes 190 - 2101) 20 - 30 3
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