Part 6/7:
Preheat your oven to 160°C (320°F), setting it to upper and lower heat without a fan. Bake the Panettone for approximately 50 minutes, covering the top with aluminum foil after the first 25 minutes to prevent over-browning. The Panettone is finished when a toothpick inserted in the center comes out clean.
Let it cool for at least 2 hours before attempting to slice into it. One note to consider is that if using a homemade mold, you can't invert the Panettone upside-down to cool, which may cause the top to deflate slightly.