AEG Electrolux B4101-5 User Manual page 19

Type of
baking
Bread (rye bread)
-first of all
-then
Cream puffs/eclairs
Swiss roll
Cake with crumble topping
(dry)
Buttered almond cake/sugar
cakes
Fruit flans
(made with yeast dough/
2)
sponge mixture)
Fruit flans
(made with yeast dough/
2)
sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Pizza (with a lot of top-
2)
ping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Pastries made with egg
white, meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Rolls
Rolls
Oven function
Conventional
Conventional
Conventional
True fan
Conventional
True fan
Conventional
True fan
Conventional
True fan
True fan
True fan
True fan
True fan
True fan
Conventional
True fan
True fan
True fan
True fan
True fan
True fan
Conventional
Usage, Tables and Tips
Oven Temperature
level °C
1
1)
230
160-180
1)
3 160-170
1)
3 180-200
3 150-160
1)
3 190-210
3 150
3 170
3 160-170
1)
3 160-180
1)
1 180-200
1)
1 200-220
1 200-220
1 180-200
3 150-160
3 140
1)
3 160
3 150-160
3 80-100
3 100-120
3 150-160
1)
3 170-180
1)
3 160
1)
3 180
19
Time
Hr: Mins.
0:25
0:30-1:00
0:15-0:30
0:10-0:20
0:20-0:40
0:15-0:30
0:35-0:50
0:35-0:50
0:40-1:20
0:40-1:20
0:30-1:00
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:20-0:30
0:20-0:30
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
0:20-0:35