AEG COMPETENCE B 8100 Operating Insructions page 32

Operating Instructions
Baking at several shelf positions
Type of Cake or Pastry
Cakes and Pastries on
Baking Sheets
Cream Puffs/Eclairs
Dry Streusel Cake
Pizza & baking
Biscuits
Shortcrust Biscuits
Small Piped Biscuits
Sponge Fingers
Meringues
Macaroons
Small Pastries made with
Yeast Dough
Small Pastries made with
Puff Pastry
Bread Rolls
32
FAN COOKING
Shelf Position from the Top
2 Levels 3 Levels
2. & 5.
2. & 5.
2. & 5.
2. & 5. 1. 3. & 5.
2. & 5. 1. 3. & 5.
2. & 5. 1. 3. & 5.
2. & 5.
2. & 5. 1. 3. & 5.
2. & 5.
2. & 5.
2. & 5.
Tempera-
ture ºC
– 170-180
– 140-160
– 170-190
150-160
140-150
160-170
– 80-100
100-120
– 160-170
1
–
.170-180
1
–
.180-190
Time
Hr.: Min.
0:35-0:60
0:30-0:60
0:40-0:70
0:15-0:35
0:20-0:60
0:25-0:40
2:10-2:50
0:40-1:20
0:30-0:60
0:30-0:50
0:30-0:55