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BAKING AND ROASTING TABLE
Cakes
Food
True Fan Cooking
Time (min) Comments
Temperature (°C) Shelf position
Whisked recipes 160 3 (1 and 4) 45 - 60 In a cake mould
Shortbread
dough
160 3 (1 and 4) 20 - 30 In a cake mould
Buttermilk
cheesecake
165 2 60 - 80 In a 26 cm cake
mould
Apple cake (Ap-
ple pie)
1)
160 1 (left and right) 80 - 100 In two 20 cm
cake moulds on
a wire shelf
Strudel 150 2 60 - 80 In a baking tray
Jam-tart 165 2 (left and right) 30 - 40 In a 26 cm cake
mould
Sponge cake 160 2 50 - 60 In a 26 cm cake
mould
Christmas cake /
Rich fruit cake
1)
150 2 90 - 120 In a 20 cm cake
mould
Plum cake
1) 160 2 50 - 60 In a bread tin
Small cakes -
one level
150 - 160 3 20 - 30 In a baking tray
Small cakes -
two levels
150 - 160 2 and 4 25 - 35 In a baking tray
Small cakes -
three levels
150 - 160 1, 3 and 5 30 - 45 In a baking tray
Biscuits/pastry
stripes - one lev-
el
140 - 150 3 30 - 35 In a baking tray
Biscuits/pastry
stripes - two lev-
els
140 - 150 2 and 4 35 - 40 In a baking tray
Biscuits/pastry
stripes - three
levels
140 - 150 1, 3 and 5 35 - 45 In a baking tray
Meringues - one
level
120 3 80 - 100 In a baking tray
Meringues- two
levels
1)
120 2 and 4 80 - 100 In a baking tray
11
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