AEG COMPETENCE E3000-1 Operating Instructions Manual page 22

Type of Cake or Pastry
Fruit flan
(with a yeast dough/sponge
base)
Fruit flan with shortcrust
pastry base
Tarts baked with
delicate fillings
(e.g., curd cheese, cream.)
Pizza (with deep topping)
Pizza (thin)
Unleavened Bread
Flat sweet or savoury pies
Biscuits
Shortbread biscuits
Small piped biscuits
Sponge fingers
Meringues
Macaroons
Small pastries made with
yeast dough
Small pastries made with
puff pastry
Bread Rolls
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray alone
3) Baking on 2 levels possible Information printed in bold type indicates the
preferred oven function or temperature
22
Shelf
Position
from
Bottom
2
2
3
3
3
Hot Air H Conventional O
Temper- Shelf
ature Position
ºC from
Bottom
3 140-160
3 150- 170
- -
1 180-200
- -
- -
1 180-200
3 150-160
3 140-150
3 150-160
3 80-100
3 100-120
3 150-160
1
3
170-180
1
3
170-190
Tempera- For Both
ture Functions
ºC
3 170-190 0:25-0:50
3 170-190 0:40-1:20
3 170-190 0:40-1:20
1
1 0:30-1:00
190-210
1
1 0:10-0:25
230-300
1
1 0:08-0:15
275-300
1 210-230 0:35-0:50
1
3 0:06-0:20
170-190
3 160-180 0:10-0:40
3 170-190 0:15-0:20
3 100-120 2:00-2:30
3 120-140 0:30-0:60
3 170-190 0:20-0:40
1
3 0:20-0:30
190-210
1
3 0:20-0:35
180-220
Time
Hours:
Mins.