AEG KS7100000 User Manual page 21

Food
Butter/sugar cake
Fruit flan (made with yeast
dough/sponge mixture)
Fruit flan made with short-
crust pastry
Yeast cakes with delicate top-
pings (e. g. quark, cream, al-
mond slice)
Pizza (with a lot of topping)
Pizza (thin crust)
Flat bread
Swiss flaky pastry tarts
Biscuits
Food
Short pastry biscuits
Viennese whirls
Biscuits made with sponge
mixture
Pastries made with egg
white, meringues
Macaroons
Fancy yeast biscuits
Puff pastries
Rolls
Small cakes (20 per tray)
Oven function
Moist Fan Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Oven function
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Moist Fan Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Ventitherm® Fan Op-
erated Cooking
Helpful hints and tips
Shelf Tempera-
posi- ture (°C)
tion
2
1)
180-200
2 160-180
2 170-190
2 150-170
2 1)
190-210
2 1)
230
2 1)
230
2 190-210
Shelf Tempera-
posi- ture (°C)
tion
2 160-180
2 160
2 160-180
2 80-100
2 100-120
2 160-180
2
1)
180-200
2 210-230
2
1)
170
21
Time (min)
15-30
25-50
40-80
40-80
20-40
12-20
10-20
35-50
Time (min)
6-20
10-40
15-20
120-150
30-60
20-40
20-30
20-35
20-30