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Pastry baking table for combined upper and lower heater
Type of pastry Guide (from the
bottom)
Temperature (°C) Cooking time
(minutes)
Sweet pastry
Marble cake, ring cake 1 160-170 50-70
Rectangle-shaped cake 1 160-170 55-70
Cake made in cake tin 1 160-170 45-60
Cake tin cheesecake 1 170-180 65-85
Fruit cake, short pastry 1 180-190 50-70
Fruit cake with dressing 1 170-180 60-70
Sponge cake* 1 170-180 30-40
Cake with icing 2 180-190 25-35
Fruit cake, mixed dough 2 170-180 45-65
Cherry cake 2 180-200 35-60
Sponge cake roll* 2 180-190 15-25
Leavened dough cake 2 160-170 25-35
Hefezopf (leavened dough) 2 180-200 35-50
Christmas cake 2 170-180 45-70
Apple pie 2 180-200 40-60
Oven-baked donuts 1 170-180 40-55
Savory pastry
Quiche Lorraine 1 190-210 50-65
Pizza* 2 210-230 25-45
Bread 2 190-210 50-60
Buns* 2 200-220 30-40
Bite-size pastry
Short pastry – cookies * 2 160-170 15-25
Merengue * 2 160-170 15-28
Leavened dough 2 180-190 20-35
Puff pastry 2 190-200 20-30
Choux pastry (cream lled) 2 180-190 25-45
Souf és
Rice souf é 1 190-200 35-50
Fresh cheese souf é 1 190-200 40-50
Frozen pastry
Apple, cheese pie 2 180-200 50-70
Cheesecake 2 180-190 65-85
Pizza 2 200-220 20-30
French fries for oven * 2 200-220 20-35
Croquettes 2 200-220 20-35
Note: Guide number refers to the grid onto which smaller baking trays or cake tins are placed, and
to shallow baking tray. The deep baking tray should not be inserted into the rst guide.
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