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Andie Pilot

Oven temperature

Appears in
Simply Swiss: 64 Essential Recipes from the Heart of Europe
Simply Swiss

By Andie Pilot

Published 2025

  • About
The baking times and temperatures in this book were tested using a convection oven. If you have a conventional oven, you may have to raise the temperature by about 20°C/68°F, or bake slightly longer. Oven temperature and timing can vary wildly, so I have tried to give visual indicators (tops set, bottoms golden etc.), to help you know when to take things out.

Speaking of taking things out of the oven … How do I know when my cake is ready?! One of the most difficult parts of baking is knowing when to take things out of the oven. The aroma of the cake is its siren song. Upon first scent, have a look through the oven window. Is the top set? If so, investigate further. Has it started to pull away from the sides of the pan? If so, press softly on the top. Does the cake spring back? It should fill the place where your finger was. If it does, your cake is probably ready. Let it cool fully in the pan.

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