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Food Temper‐
ature
(°C)
Time
(min)
Milk Puddings 140 -
160
60 - 90
Choux pastry 180 -
190
30 - 40
Shortcrust pastry 180 -
190
25 - 35
Flaky pastry 180 -
190
30 - 40
Plate tarts 180 -
190
25 - 45
Food Temper‐
ature
(°C)
Time
(min)
Quiches / Flans 170 -
180
25 - 45
Scones 210 -
230
8 - 12
10.5 Moist Baking
For the best results follow suggestions
listed in the table below.
Food Accessories Tempera‐
ture (°C)
Shelf po‐
sition
Real cook‐
ing time
(min)
Time
(min)
Sweet rolls,
16 pieces
baking tray or drip‐
ping pan
180 2 40 35 - 45
Swiss roll baking tray or drip‐
ping pan
180 2 35 30 - 40
Brownie baking tray or drip‐
ping pan
180 2 40 35 - 45
Sponge flan
base
flan base tin on
wire shelf
180 1 35 30 - 40
Victoria
Sandwich
baking dish on wire
shelf
160 1 50 45 - 55
Poached
fish, 0.3 kg
baking tray or drip‐
ping pan
160 2 35 30 - 40
Whole fish,
0.2 kg
baking tray or drip‐
ping pan
180 2 35 25 - 35
Fish fillet,
0.3 kg
pizza pan on wire
shelf
180 2 40 30 - 40
Poached
meat, 0.25
kg
baking tray or drip‐
ping pan
200 2 40 35 - 45
Shashlik,
0.5 kg
baking tray or drip‐
ping pan
180 2 35 30 - 40
Cookies, 16
pieces
baking tray or drip‐
ping pan
180 2 40 35 - 45
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