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Table for baking with hot air
Dish temp ridge time in
in °C level min.
Cakes and Biscuits
Fruit cake
150-170 2 70 - 80
Walnut gateau
150-170 2 60 - 70
Fruit sponge
150-170 2 35 - 40
Sponge flan
150-170 2 25 - 30
Shortbread
150-170 2 50 - 60
Biscuits
150-170 1, 2, 3 15 - 25
Meringues 120-140 1, 2, 4 40 - 50
Pastries
Flan pastry
150-170 2 20 - 25
Shortcrust pastry
150-170 2 20 - 25
Puff pastry
170-180 1 20 - 25
Choux pastry
160-180 1, 3 25 - 30
Paté sucree 160-180 2 25 - 30
Yeast baking
Bread
160-180 2, 3 40 - 50
Pizzas
180-200 2, 3 25 - 30
Fruitloaf
160-170 2 80 - 95
Croissants
220-230 2, 3 20 - 25
Chelsea buns 180-190 2, 3 25 - 30
The figures in this table are guidelines
The times will vary depending on the type and quantity of food being baked. Try boldly printed
temperatures first.
26
USE
88015918_HL_OKW953_93 11-03-2004 13:37 Pagina 26
29


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