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Baking table for fresh meals and pre-prepared
frozen products
Please note the following points:
Line the baking tray with greaseproof paper
Spread chips out in a single layer
Turn frozen potato products half way through the baking time
Do not season frozen potato products until after baking
Leave a little space between bread rolls when crisping them
up. Do not place too many on a baking tray
Follow the manufacturer's instructions.
The information in the table is a guideline and applies to
aluminium baking trays. The values may vary depending on the
type and amount of dough/mixture and on the baking tin.
We recommend that you set the lower of the specified
temperatures the first time. This will generally allow more even
browning.
The values in the table apply to putting food in the cold oven.
Tips and tricks
Bread dough 750 - 1000 g
Final baking 2 220* 35 - 40
Bread dough 1000 - 1250 g
Initial baking 2 240* 10 - 15
Final baking 2 200 40 - 45
Bread dough 1250 - 1500 g
Initial baking 2 240* 10 - 15
Final baking 2 200 40 - 50
% Top/bottom heating
Bread/bread rolls Shelf position Temperature in °C Baking time in minutes
* Preheat oven
% Top/bottom heat
Meals Shelf position Temperature in °C Baking time in minutes
Pizza, fresh 1 210 230* 20 - 30
Savoury flan 1 210 230* 15 - 25
Quiche 2 200 - 220 50 - 60
Tart 1 200 220* 30 - 45
Swiss flan 1 180 200* 45 - 55
Potato gratin made from raw potatoes 2 200 - 220 50 - 60
Strudel, frozen 1 200 - 220 35 - 45
Pizza, frozen 1 210 - 230 10 - 20
Potato products, frozen
Chips 1 200 - 220 15 - 25
Croquettes/Rösti 1 190 - 210 20 - 30
Baked goods
Bread rolls, frozen 2 190 - 210 5 - 15
Part-baked rolls, frozen 2 180 - 200 10 - 20
Part-baked rolls 2 190 - 210 5 - 15
* Preheat oven
The cake is too light in colour Check the shelf position and the recommended bakeware. Place the baking tin on the
wire rack and not on the baking tray. Increase the baking time or the temperature.
The cake is too dark Check the shelf position. Shorten the baking time or reduce the temperature.
The cake is unevenly browned in the
baking tin
Check the shelf position and the temperature. Check that the baking tin is in the correct
position on the wire rack.
The cake on the baking tray is unevenly
browned
Check the shelf position and the temperature. When baking small items, make sure that
they are the same size and thickness.
The cake is too dry Shorten the baking time and increase the temperature slightly.
The cake is too moist in the centre Reduce the temperature. Note: Higher temperatures do not mean shorter baking times
(cooked on the outside, but not on the inside). Increase the baking time and allow the
cake mixture to rise for longer. Add less liquid to the mixture.
45


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