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         
        
      
  
       
         
          
        
      
   
         
        
   f   
      
Cakes in tins
Tin on the wire grill Level Type of
heating
TemperaĆ
ture in ºC
Baking time
in minutes
Sponge cake, simple Bowl/Vienna ring/
cake tin
2 T 160Ć180 50Ć60
Sponge cake, delicate
(e.g. pound cake)
Bowl/Vienna ring/
cake tin
2 T 140Ć160 60Ć70
Short pastry base with edge Springform 1 T 170Ć190 25Ć35
Cake base made from sponge
mixture
Fruit cake base 2 T 150Ć170 20Ć30
Sponge cake Springform 2 f 160Ć180 30Ć 40
Fruit or cheese cake, short
pastry*
Dark springform
cake tin
1 W 180Ć200 70Ć90
Fruit cake, fine sponge mixture Springform cake tin/
bowl mould
2 T 160Ć180 50Ć60
Savoury cakes*
(e.g. quiche/onion tart)
Springform 1 W 200Ć220 40Ć50
* *Allow cakes to cool in the oven for approx. 20 minutes.
Cakes on the tray
Level Type of
heating
TemperaĆ
ture in ºC
Baking time
in minutes
Sponge or yeast pastry with dry
topping
Baking tray
Baking tray +
universal pan**
3
2+4
f
T
170Ć190
160Ć180
20Ć30
35Ć45
Tables
27


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