Baking Table - AEG COMPETENCE B1100-4 Operating Instructions Manual

Baking table

Baking in tins
Ring cake or brioche
Madeira cake, fruit cakes
Sponge flan
Flan base - short pastry
Flan base - sponge mixture
Apple tart (covered)
Apple pie
(2tins Ø20cm, placed diagonally to
one another)
Savoury flan (e. g., quiche lorraine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Bread (rye bread) first of all
.......................................then
Cream puffs, eclairs
Swiss roll
Dry streusel cake
Buttered almond cake, sugar cakes,
Bienenstich (custard-filled cake, coat-
ed with sugar and almonds)
Fruit flans (made with yeast dough/
sponge mixture)
Fruit flans made with short pastry
Yeast cakes with delicate
fillings (e. g., cream cheese, cream,
etc.) (cooked on baking sheet)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (Swiss-style)
22
Type of baking
Oven Temperature
level ºC
1 160-180
1 150-170
1 160-180
3 190-210
3 170-190
1 170-190
1 180-200
1 180-200
1 160-180
3 170-190
3 160-180
1)
250
1
160-180
3 190-210
3 180-200
3 160-180
3 190-210
3 170-190
3 170-190
3 160-180
1 190-210
1 230-250
1 230-250
1 210-230
Time
0:50-1:10
1:10-1:30
0:25-0:40
1)
0:10-0:25
0:20-0:25
0:50-1:00
0:20-0:30
0:30-1:10
1:00-1:30
0:30-0:40
1)
0:40-1:00
0:20
0:30-1:00
0:25-0:40
1)
0:10-0:20
0:20-0:40
1)
0:15-0:30
0:25-0:50
0:40-1:20
0:40-1:20
1)
0:30-1:00
1)
0:10-0:25
1)
0:08-0:15
1)
0:35-0:50