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EN 12
Baking and roasting tables
Baking
Type of food
Top + bottom
heating
Multi hot-air
Time
(min)
Notes
Temp
(°C)
Rack
height
Temp (°C)
Rack
height
Meringue 170 2 160
3 (1 and
4)
45 - 60 In a cake mould
Shortcrust pastry 170 2 160
3 (1 and
4)
20 - 30 In a cake mould
Buttermilk
cheesecake
170 1 165 2 60 - 80 In a 26 cm cake mould
Apple cake
(apple pie)
1)
170 2 160
1 (left and
right)
80 - 100
In two 20 cm cake
moulds on a wire shelf
Strudel 175 3 150 2 60 - 80 On a baking tray
Jam tart 170 2 165
2 (left and
right)
30 - 40 In a 26 cm cake mould
Sponge cake 170 2 160 2 50 - 60 In a 26 cm cake mould
Christmas cake/
Rich fruit cake
1)
160 2 150 2 90 - 120 In a 20 cm cake mould
Plum cake
1)
175 1 160 2 50 - 60 In a bread tin
Small cakes -
one level
170 3 150 - 160 3 20 - 30 On a baking tray
Small cakes -
two levels
- - 150 - 160 2 and 4 25 - 35 On a baking tray
Small cakes -
three levels
- - 150 - 160 1, 3 and 5 30 - 45 On a baking tray
Biscuits/pastry
strips - one level
140 3 140 - 150 3 30 - 35 On a baking tray
Biscuits/pastry
strips - two levels
- - 140 - 150 2 and 4 35 - 40 On a baking tray
Biscuits/pastry
strips - three
levels
- - 140 - 150 1, 3 and 5 35 - 45 On a baking tray
Meringues - one
level
120 3 120 3 80 - 100 On a baking tray
Meringues - two
levels
1)
- - 120 2 and 4 80 - 100 On a baking tray
Bread rolls
1)
190 3 190 3 12 - 20 On a baking tray
Choux - one level 190 3 170 3 25 - 35 On a baking tray
Choux - two
levels
- - 170 2 and 4 35 - 45 On a baking tray
Plate tarts 180 2 170 2 45 - 70 In a 20 cm cake mould
Fruit cake 160 1 150 2 110 - 120 In a 24 cm cake mould
DAILY USE
38


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