Baking Table - AEG COMPETENCE E3000-1 Operating Instructions Manual

Baking Table

Type of Cake or Pastry
Baking in tins
Ring-shaped or
pudding-bowl shaped
cakes
Madeira cake/
king cake
Sponge cake
Shortcrust pastry flan base
Sponge flan base
Covered apple flan
Savoury flan
(e.g., quiche lorraine)
Cheesecake
Baking on
baking trays
Plaited roll/ring
Fruit loaf
Bread (rye bread) initially
.....................................then
2
Cream puffs/eclairs
Swiss roll
3
Dry streusel cake
Butter cake/sugar cake,
sugar-topped cakes
Hot Air H
Shelf Temper-
Position ature
from ºC
Bottom
1 150-170
1 140-160
1 140-160
3 170-180
3 150-170
1 150-170
1 160-180
1 140 -160
3 160-170
1
3
160-170
1
180-200
1
140-160
160-
3
1
170
1
3
150-170
3 150-160
1
3
160-170
Conventional O
Shelf Tempera-
Position ture
from ºC
Bottom
1 160-180
1 150-170
2 160-180
1
2
190-210
2 170-190
1 170-190
1 190-210
1 170-190
3 170-190
1
3
160-180
1
250
2
160-180
3 190-210
1
3
180-200
3 170-190
1
3
190-210
Time
For Both
Functions
Hours:
Mins.
0:50-1:10
1:10-1:30
0:25-0:40
0:10-0:25
0:20-0:25
0:50-1:00
0:30-1:10
1:00-1:30
0:30-0:40
0:40-1:00
0:20
0:30-1:00
0:25-0:40
0:10-0:20
0:20-0:40
0:15-0:30
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