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Basic dough
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
Tray bake with moist topping, e.g. egg custard
Springform cake tin, e.g. sponge base cheesecake
Flan tin
Sponge mixture
Swiss roll
Sponge (6 eggs)
Sponge (3 eggs)
Yeast dough
Tray bake with dry topping, e.g. crumble
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked items
Yeast dough
Meringue mixture
Puff pastry/choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
Bread/bread rolls
White bread (without a tin)
White bread (loaf tin)
Multigrain bread, initial baking stage (without a tin)
Multigrain bread, final baking stage (without a tin)
Multigrain bread, initial baking stage (in loaf tin)
Multigrain bread, final baking stage (in loaf tin)
Bread rolls
Flatbread
* Preheat oven
42
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3 Hot air
Shelf
height
1
1 + 3
1
1
1
1
1
1
1
1 + 3
1
1
1
3 Hot air
Shelf
height
1
1 + 3
1
1 + 3
1
1 + 3
1
1 + 3
1
1 + 3
3 Hot air
Shelf
height
1
1
1
1
1
1
1
1
Temperature
Baking time in
in °C
minutes
160 170
45 - 55
160 170
60 70
160 170
70 80
160 - 180
50 - 90
160 170*
25 35
180 190*
10 15
150 160
30 45
150 160*
20 30
170 180
45 - 55
170 180
50 - 60
160 170
35 45
160 170
30 40
160 170
35 45
Temperature
Baking time in
in °C
minutes
160 170
15 25
160 170
20 30
80
130 - 150
80
150 - 170
190 210*
20 30
190 210*
25 35
150 160*
25 35
150 160*
30 40
140 150*
15 - 20
130 140*
20 25
Temperature
Baking time in
in °C
minutes
230*
20 30
230*
20 30
220*
10 15
180*
20 30
220*
10 15
180*
20 30
220*
15 25
220*
15 25
% Top/bottom heat
Shelf
Temperature
height
in °C
1
190 200
-
-
1
180 190
2
160 - 180
2
170 180*
1
200 210*
2
160 170
2
160 170*
1
190 200
-
-
1
180 190
2
160 170
2
170 180
% Top/bottom heat
Shelf
Temperature
height
in °C
2
180 190
-
-
2
80
-
-
1
200 220*
-
-
1
170 180*
-
-
2
150 160*
-
-
% Top/bottom heat
Shelf
Temperature
height
in °C
1
240*
2
240*
1
240*
1
200*
2
240*
2
200*
1
240*
1
240*
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