Food
Temper‐
ature
(°C)
Time
(min)
Biscuits
180 -
190
10 - 20
Bread
190 -
210
30 - 35
Small & Queen
cakes
160 -
170
18 - 25
Sponge cake
160 -
170
20 - 25
Madeira cake
140 -
160
60 - 75
Rich Fruit cake
130 -
140
120 -
150
Christmas cake
130 -
140
180 -
270
Fish
160 -
180
20 - 30
Fish Pies, Crum‐
bles
170 -
180
30 - 50
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
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.
(°C)
Real cook‐
ing time
(min)
(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
ENGLISH
17