18
Swiss roll
Universal pan + Swiss roll
tin
2
%
*
190-200
10-12
Wire rack + Swiss roll tin
3
<
*
170-180
10-12
Tart
Universal pan + plate or
pie tin, dia. 20 cm
1
%
200-210
50-60
Wire rack + plate or pie
tin, dia. 20 cm
3
<
*
180-190
50-60
Quiche
Wire rack + quiche tin
(dark coated)
1
%
190-200
45-50
3
<
*
180-190
40-45
(White) bread
Wire rack + loaf tin (1
x 900 g or 2 x 450 g)
1
%
200-210
30-35
3
<
*
190-200
25-30
Scones
Universal pan
3
%
190-200
15-20
<
*
180-190
15-20
Biscuits
Universal pan
3
%
160-170
15-20
<
*
160-170
15-20
Small cakes
Wire rack + 12-cup tin
3
%
*
160-170
15-20
<
*
150-160
15-20
Jam tarts
Wire rack + 12-cup tin
2
%
200-210
15-20
<
*
180-190
15-20
Meringues
Universal pan
3
<
*
80-90
100-150
Pavlova
Universal pan
3
<
150**+ 100
100-150
Soufflé
Wire rack + 1.2 litre soufflé
dish
2
%
170-180
45-50
<
*
160-170
45-50
Pie
Wire rack + pie dish
1
%
190-200
45-55
3
<
*
180-190
45-50
Yorkshire pudding
Universal pan + 12-cup tin 2
%
*
200-210
20-25
3
<
*
190-200
15-20
Jacket potatoes
Universal pan
3
<
*
160-170
60-70
Pizza (homemade)
Universal pan
2
%
210-220
25-30
3
<
*
210-220
20-25
Food
Dish
Shelf posi-
tion
Type of
heating
Temperature
in °C
Baking time in
minutes
Victoria sandwich
2 levels
2 wire racks + 4 tins,
dia. 20 cm
3+1
<
*
160-170
30-35
Scones
2 levels
Universal pan + wire rack
with baking tray
3+1
<
*
170-180
20-25
Biscuits
2 levels
Universal pan + wire rack
with baking tray
3+1
<
*
150-160
20-25
Biscuits
3 levels
Universal pan + 2 wire
racks with baking trays
5+3+1
<
*
140-150
25-35
Small cakes
2 levels
2 wire racks + 2 12-cup
tins
3+1
<
*
150-160
25-30
Meringues
2 levels
Universal pan + wire rack
with baking tray
3+1
<
*
80-90
100-150
Jacket potatoes
2 levels
2 wire racks
3+1
<
*
160-170
60-75
(White) bread
2 wire racks + loaf tins (2
x 900 g or 4 x 450 g)
3+1
<
*
180-190
35-40
Pizza (homemade)
Universal pan + wire rack
with baking tray
3+1
<
*
180-190
40-45
* preheat
Food
Dish
Shelf posi-
tion
Type of
heating
Temperature
in °C
Baking time in
minutes
* preheat
** preheat at higher temperature, then reduce and insert food