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If you are cooking using three tins at the same time,
position these as illustrated.
The values in the table apply to dishes placed in a
cold oven. This saves energy. Shorten the baking
times indicated by 5 to 10 minutes if you have
preheated the oven.
The tables show which type of heating is best for
different cakes and bakes.
The temperature and cooking time you select depends
on the quantity and type of pastry. This is why ranges"
are given in the tables. You should try to use a lower
temperature setting to start with, since this allows more
even browning. If necessary, use a higher temperature
setting the next time.
More information can be found in the Baking tips"
section which follows the tables.
Cakes in tins
Tin on the wire grill Level Type of
heating
TemperaĆ
ture in ºC
Baking time
in minutes
Sponge cake, simple Round/Vienna ring/
rectangular tin
3 cake tins*
2
1+3
t
T
170Ć190
150Ć170
50Ć60
70Ć100
Sponge cake, delicate
(e.g. pound cake)
Round/Vienna ring/
rectangular tin
3 cake tins*
2
1+3
t
T
150Ć170
140Ć160
60Ć70
70Ć100
Short pastry base with edge Springform cake tin 1 t 170Ć190 25Ć35
Cake base made from sponge
mixture
Fruit cake base 2 t 150Ć170 20Ć30
Sponge cake Springform cake tin 2 t 160Ć180 30Ć40
Fruit cake or cheesecake, short
crust pastry**
NonĆstick springform
cake tin
1 t 170Ć190 70Ć90
Tables
31


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