AEG COMPETENCE B4100-1 Operating Instructions Manual page 27

Type of Cake or Pastry
Fruit flan with shortcrust
1
pastry base
Tarts baked with
delicate fillings
(e.g., curd cheese, cream,
sugar-topped cakes)
Pizza (with deep topping)
Pizza (thin)
Unleavened bread
Flat sweet or savoury pies
Biscuits
Shortcrust biscuits
Small piped biscuits
Sponge fingers
Meringues, pavlovas
Macaroons
Small pastries made with
yeast dough
Small pastries made with
puff pastry
Bread rolls
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray!
Information printed in bold type indicates the preferred oven functionin each
case.
Pizza & Baking S
Shelf Tempera-
Position ture
from ºC
Bottom
3 160-170
- -
2
1 180-200
1 200-220
1 200-220
1 180-200
3 150-160
3 140-150
3 150-160
3 80-100
3 100-120
3 160-170
3
170-180
3
180-200
Conventional O
Shelf Tempera-
Position ture
from ºC
Bottom
3 170-190
3
160-180
1
190-210
1
230-300
1
270-300
1 210-230
3
170-190
3 160-180
3 170-190
3 100-120
3 120-140
3 170-190
1
3
190-210
1
3
180-220
Time
For Both
Functions
Hrs.: Mins.
0:40-1:20
1
0:40-1:20
1
0:30-1:00
1
0:10-0:25
1
0:08-0:15
0:35-0:50
1
0:06-0:20
0:10-0:40
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
1
0:20-0:30
1
0:20-0:35
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