Baking Table - AEG COMPETENCE B4100-1 Operating Instructions Manual

Baking Table

Baking on one shelf position
Type of Cake or Pastry
Baking in tins
Ring-shaped cakes
Madeira cake/
Fruit slab cake
Sponge cake
Shortcrust pastry flan base
Sponge flan base
Apple pie
Savoury flan
(e.g., quiche lorraine)
Cheesecake
Baking on
baking trays
Yeast cakes
Fruit loaf
Bread (rye bread) initially
.....................................then
Cream puffs/eclairs
Swiss roll
Dry streusel cake
Butter cake/sugar cake
Fruit flan
(with a yeast dough/
sponge base)
26
Pizza & Baking S
Shelf
Position
from
Bottom
1
1
1
3
3
1
1
1
3
3
1
3
3
3
3
3
2
Conventional O
Tempera- Shelf
ture Position
ºC from
Bottom
150-160 1
140-160 1
150-160 1
170-180 2
150-170 2
150-170 1
160-180 1
140-160 1
160-170 3
1
3
150-170
1
180-200
2
140-160
1
3
160-170
1
3
150-170
150-160 3
1
3
160-170
150-170 3
Time
Tempera-
For Both
ture
Functions
ºC
Hrs.: Mins.
160-180 0:50-1:10
150-170 1:10-1:30
160-180 0:25-0:40
1
0:10-0:25
190-210
170-190 0:20-0:25
170-190 0:50-1:00
190-210 0:30-1:10
170-190 1:00-1:30
170-190 0:30-0:40
1
0:40-1:00
160-180
1
0:20
250
0:30-1:00
160-180
190-210 0:15-0:30
1
0:10-0:20
180-200
160-180 0:20-0:40
1
0:15-0:30
190-210
170-190 0:25-0:50