AEG COMPETENCE 5033 V Operating Instructions Manual page 26

Operating Instructions
Baking at several shelf positions
Type of Cake or Pastry
Cakes and Pastries on
Baking Sheets
Cream Puffs/Eclairs
Dry Streusel Cake
Pizza & baking
Biscuits
Shortcrust Biscuits
Small Piped Biscuits
Sponge Fingers
Meringues
Macaroons
Small Pastries with Yeast
Small Pastries made from
Puff Pastry
Bread Rolls
Tips on Baking
This is how to tell if your cake
is cooked through
The cake collapses (is sticky,
not properly cooked through,
water marks)
The cake is too light
Cake with moist topping/
cake is not cooked through,
is unevenly browned
26
Fan Cooking U
Shelf Position from the Top
2 Levels 3 Levels
2. and 5.
2. and 5.
2. and 5.
2. and 5. 1. 3. and 5.
2. and 5. 1. 3. and 5.
2. and 5. 1. 3. and 5.
2. and 5.
2. and 5. 1. 3. and 5.
2. and 5.
2. and 5.
2. and 5.
Push a wooden skewer into the highest point of the
cake. When no more cake mixture sticks to the wood,
you can switch off the oven and utilise the residual
heat.
Check your recipe. Next time use less liquid. Observe
mixing times, particularly when using kitchen appli-
ances.
Next time select a dark cake tin or place the cake one
level lower.
Next time bake at a lower temperature and increase
the cooking time.
Tempera-
ture ºC
- 170-180
- 140-160
- 170-190
150-160
140-150
160-170
- 80-100
100-120
- 160-170
1
-
170-180
1
-
180-190
Tip
Time
Hr.: Min.
0:35-0:60
0:30-0:60
0:40-0:70
0:15-0:35
0:20-0:60
0:25-0:40
2:10-2:50
0:40-1:20
0:30-0:60
0:30-0:50
0:30-0:55