AEG COMPETENCE 61016VI Installation And Operating Instructions Manual page 31

Type of
baking
Fruit flans (made with yeast
dough/sponge mixture)
Fruit flans (made with yeast
dough/sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate
toppings (e. g. quark,
cream, vanilla cream)
Pizza (with a lot of top-
2
ping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Biscuits made with sponge
mixture
Pastries made with egg
white, meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Ovenfunction
Fan-assisted
2)
circulation
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Shelf Tempera-
position ture °C
3 150
3 170
3 170-190
3 160-180
1)
1 190-210
1)
1 230-250
1 250-270
1 200-220
3 150-160
1 / 3 150-160
3 140
1 / 3 140
1)
3 160
3 150-160
1 / 3 150-160
3 80-100
3 100-120
3 150-160
1)
3 170-180
Time
Hours
mins.
0:35-0:50
0:35-0:50
0:40-1:20
0:40-1:20
0:30-1:00
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:06-0:20
0:20-0:30
0:25-0:40
0:20-0:30
0:15-0:20
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
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