Baking Table - AEG COMPETENCE CB8100-1A Operating Instructions Manual

Baking Table

Baking on one shelf position
Type of cake or pastry
Cakes in cake tins
Ring-shaped or
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
Cakes and pastries on
baking trays
Plaited roll/ring
Fruit loaf
Bread (rye bread) initially
.....................................then
Cream puffs/eclairs
Swiss roll
Dry streusel cake
Butter cake/sugar cake
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BAKING
Shelf Tempera-
position ture
from ºC
bottom
1 150-160
1 140-160
1 150-160
3 170-180
3 150-170
1 150-170
1 160-180
1 140-160
3 160-170
1
3
150-170
1
.180-200
1
140-160
1
3
160-170
1
3
150-170
3 150-160
1
3
160-170
CONVENTIONAL
Shelf po- Tempera-
sition ture
from ºC
bottom
1 160-180
1 150-170
1 160-180
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
3 160-180
1
3
190-210
Time
For both
functions
Hrs.: 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
0:15-0:30
0:10-0:20
0:20-0:40
0:15-0:30