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en Tested for you in our cooking studio
50
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Cakes in tins
Sponge cake in a tin Ring tin/cake tin 1
ž
140-160 60-80
Sponge flan base Flan base tin 1
ž
140-160 20-40
Sponge base, 2 eggs Flan base tin 1
ž
150-170 20-30
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 1
ž
160-170 25-35
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 1
ž
150-160 50-60
Bundt yeast cake Bundt cake tin 1
‘
150-160 65-75
Cakes on baking trays
Sponge cake with dry topping Baking tray 1
ž
160-180 20-40
Shortcrust tart with dry topping Baking tray 1
ž
170-180 25-35
Plaited loaf, savarin Baking tray 1
‘
150-160 35-45
Yeast cake with dry topping Baking tray 1
‘
150-170 20-35
Small baked items
Muffins Muffin tray 2
ž
160-180 15-30
Small cakes Baking tray 1
ž
150-160 25-35
Puff pastry Baking tray 2
ž
170-190 25-50
Choux pastry Baking tray 1
ž
200-220 35-45
Biscuits Baking tray 2
ž
140-160 15-30
Whirls Baking tray 2
ž
140-150 25-40
Small yeast cakes Baking tray 1
‘
150-160 30-40
Bread and bread rolls
Multigrain bread, 1.5 kg Cake tin 1
‘
200-210 35-45
Flatbread Universal pan 1
‘
250-270 15-20
Bread rolls, sweet, fresh Baking tray 1
‘
170-190 15-20
Bread rolls, fresh Baking tray 1
‘
180-200 25-35
Meat
Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 1
‘
180-190 120-140
Pot-roasted beef, 1.5 kg Cookware, covered 1
‘
200-220 140-160
Joint of veal, 1.5 kg Cookware, uncovered 1
‘
170-180 110-130
Fish
Fish, braised, whole 300 g, e.g. trout Cookware, covered 1
‘
190-210 25-35
Fish, braised, whole 1.5 kg, e.g. salmon Cookware, covered 1
‘
190-210 45-55
Fish fillet, plain, braised Cookware, covered 1
‘
190-210 15-35
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