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CAKES AND
DESSERTS
Weight
(Kg)
Tray
Position
Cooking
Mode
Temperat.
(ºC)
Time
(min)
Receptacle
Flan 0,8
Intermediate
160-180 55-60
Bread Mould
150-170 50-55
Sponge Cake 0,5
Intermediate
150-170 35-40
Cake Mould
170-190 30-35
160-180 30-35
Swiss Roll 0,5
Intermediate
170-190 10-15
Tray
160-180 10-15
Biscuits 1,0
Intermediate
160-180 20-25
Tray
150-170 20-25
Vol-au-vents 0,3
Intermediate
170-190 20-25
Tray
160-180 15-20
Cup Cakes 0,7
Intermediate
160-180 20-25
Tray
160-180 20-25
Baked Apples 0,5
Intermediate
180-200 30-35
Tray
170-190 20-25
Meringue 0,35
Intermediate
100-120 70-75
Tray
100-120 60-65
Baked
bananas
0,5
Intermediate
180-200 20-25
Casserole dish
170-190 15-20
Plum-Cake 0,6
Intermediate
170-190 55-60
Cake Mould
160-180 50-55
Apple Pie 0,8
Intermediate
170-190 45-50
Tray
160-180 40-45
Cheesecake 0,8
Intermediate
180-200 40-45
Cheesecake
Mould
170-190 40-45
13


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