Baking Table - AEG COMPETENCE B 3100 Operating Instructions Manual

Operating Instructions

Baking Table

Type of Cake or Pastry
Cakes in Cake Tins
Ring Cakes
Madeira Cake/
Königskuchen
Sponge Cake
Shortcrust Pastry Flan
Base
Sponge Flan Base
Covered Apple Flan
Savoury Flan
(e.g. Quiche Lorraine)
Cheesecake
Cakes and Pastries on
Baking Sheets
Plaited Roll/Ring
Christmas Stollen
Bread (rye bread) first
..................................then
Cream Puffs/Eclairs
Swiss Roll
Dry Streusel Cake
Butter Cake/Sugar Cake,
Bienenstich
Fruit Flan (on yeast
dough/sponge base)
Fruit Flans on Shortcrust
Pastry Base
22
Shelf
Position
from the
Top
5.
5.
3.
3.
3.
5.
5./6.
5.
3.
3.
5.
2
3.
3.
3
3.
3.
3.
3
2
Hot Air H
Tempera-
Position
ture
from the
ºC
150-170
140-160
140-160
170-180
150-170
150-170
180-200
140-160
160-170
1
160-170
1
180-200
140-160
160-170
1
150-170
150-160
1
160-170
140-160
– –
Conventional O
Shelf
Tempera-
ture
ºC
Top
5. 160-180
5. 150-170
5. 160-180
1
5.
190-210
5. 170-190
5. 170-190
5./6. 180-200
5. 160-180
3. 170-190
1
3.
160-180
1
250
5.
160-180
3. 190-210
1
3.
180-200
3. 170-190
1
3.
190-210
3. 170-190
3. 170-190
Time
for both
functions
Hr.: Min.
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
0:25-0:40
0:10-0:20
0:20-0:40
0:15-0:30
0:25-0:50
0:40-1:20