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If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and consistency of the mixture. This is why temperature
ranges are given in the tables. You should try the lower
temperature first, since a lower temperature allows more even
browning. You can increase the temperature next time if
necessary.
Preheating the oven shortens the baking time by 5 to
10 minutes.
More information can be found in the “Baking tips” section
which follows the tables.
Cakes in tins Cookware Level Type of
heating
Temperature
in °C
Baking time
in minutes
Sponge cake, simple Ring/loaf tin 1
:
150-160 60-75
Sponge cake, delicate (e.g. sand cake) Ring/loaf tin 1
%
150-160 60-70
Sponge flan base Flan-base cake tin 1
%
160-170 20-35
Delicate fruit flan, sponge Springform/ring cake tin 1
%
160-170 60-70
Sponge base, 2 eggs (preheat) Flan-base cake tin 1
%
160-170 20-35
Fatless sponge cake, 6 eggs (preheat) Dark springform cake tin 1
%
160-170 30-45
Pastry base with crust Dark springform cake tin 1
%
180-190 20-30
Fruit tart or cheesecake on pastry base* Dark springform cake tin 1
;
160-170 60-75
Swiss flan Round pizza tray 1
;
190-210 35-45
Ring cake Ring cake tin 1
%
170-180 40-50
Pizza, thin base, light topping (preheat) Round pizza tray 1
;
200-220 15-25
Savoury cakes* Dark springform cake tin 1
;
170-190 45-60
* Turn off the oven and allow the cake to cool for approximately 20 minutes with the oven door closed.
Cakes on trays Accessories Level Type of
heating
Temperature
in °C
Cooking time
in minutes
Sponge with dry topping Baking tray 2
%
160-170 25-35
Baking tray + universal
pan
3+1
:
150-160 35-45
Sponge with moist topping (fruit) Universal pan 2
%
160-170 30-45
Baking tray + universal
pan
3+1
:
160-170 40-50
Yeast dough with dry topping Baking tray 2
%
170-180 45-55
Baking tray + universal
pan
3+1
:
160-170 60-75
Yeast dough with moist topping (fruit) Universal pan 2
%
160-170 70-90
Shortcrust pastry with dry topping Baking tray 2
%
170-180 55-70
Shortcrust pastry with moist topping
(fruit)
Universal pan 2
%
170-180 70-85
Swiss flan Universal pan 1
;
190-210 35-45
Swiss roll (preheat) Baking tray 2
%
190-200 10-15
Plaited loaf with 500 g flour Baking tray 2
%
170-180 35-50
Stollen with 500 g flour Baking tray 1
%
160-170 70-80
Strudel, sweet Universal pan 1
;
190-210 35-45
Pizza Baking tray 1
;
180-200 20-30
Baking tray + universal
pan
3+1
:
170-190 35-45
Tarte flambée (preheat) Universal pan 1
;
190-210 20-25
17


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