AEG COMPETENCE 5211V Operating Instructions Manual page 22

22
Baking with Ventitherm or Conventional Oven [=|
Ventitherm
Type of Food
Using cake tins
Cakes in Guelhopf tins
Cakes in loaf tins
Madeira cake
Dundee cake
Christmas cake (10")
Victoria sandwich
Pastry cases
Bakewell tart
Swiss roll
Flans & quiches
Using baking sheets
Shortbread
Biscuits
Macaroons
Apple strudel
Choux pastry buns
Buns/cup cakes
Scones
Meringues
Sausage rolls
Pizza
Bread
Wholemeal bread
White bread
Desserts
Apple pie
Rice pudding
Fruit crumble
Pineapple upside down cake
Pavlova
Baked custard
Baked apples
Bread and butter pudding
Apple charlotte
Souffle —- sweet/savoury
Position
(from top)
GO
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3
3
3
3
3
3
3
3
3
3
150-160
130-140
130
160-170
170-180
160-170
170-180"
170-180
200-210*
200-210*
Conventional [=|
Position
(from top)
170-180
160-170
160-180
140-150
130-140
180-190
210-220
180-190
200-220
180—200
150-170
180-200
150-170
210-220
200-210
190-210
220-240
100-120
210-220
200-220
220-240
210-230
210-220
Time for
both types
of heating
60-70
11/4.-1'/2 hr
60-70
2'/2-3 hr
4'/--5 hr
25-35
10-25
45-55
10-15
30-50
40-50
15-25
25-35
30-50
20-35
20-35
10-15
3'/2-4'/2 hr
20-35
30-50
30-40
35-40
45-50
2-2'/2hr
50-70
35-45
60-70
45-60
40-55
40-60
40-55
30-45
BHL803 10/96 UK