AEG KM4400001 User Manual page 19

Type of baking
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 deli-
cate toppings (e.g.
quark, cream, cus-
1)
tard)
Biscuits
Food
Short pastry biscuits
Short bread / Short
bread / Pastry Stripes
Short bread / Short
bread / Pastry Stripes
1)
Biscuits made with
sponge mixture
Pastries made with
egg white, merin-
gues
Macaroons
Biscuits made with
yeast dough
1)
Puff pastries
1)
Rolls
Small cakes / Small
1)
cakes
Oven func-
tion
Conventional
1) Cooking
True Fan
Cooking
Conventional
Cooking
True Fan
Cooking
Conventional
Cooking
Oven func-
tion
True Fan
Cooking
True Fan
Cooking
Conventional
Cooking
True Fan
Cooking
True Fan
Cooking
True Fan
Cooking
True Fan
Cooking
True Fan
Cooking
Conventional
Cooking
True Fan
Cooking
Shelf po- Temperature
sition (°C)
2 190 - 210
3 150 - 160
1 170
3 160 - 170
2 160 - 180
Shelf po- Temperature
sition (°C)
3 150 - 160
3 140
2 160
2 150 - 160
1 80 - 100
3 100 - 120
3 150 - 160
3 170 - 180
2 190 - 210
3 160
ENGLISH
19
Time (min)
20 - 30
35 - 55
35 - 55
40 - 80
40 - 80
Time (min)
10 - 20
20 - 35
20 - 30
15 - 20
120 - 150
30 - 50
20 - 40
20 - 30
10 - 25
20 - 35