AEG COMPETENCE B3040-1 Operating Instructions Manual page 19

Type of Cake or Pastry
Fruit flan
(with a yeast dough/sponge
base)
Fruit flan with shortcrust
2
pastry base
Tarts baked with
delicate fillings
(e.g., curd cheese, cream.)
Pizza (with deep topping)
Pizza (thin)
Unleavened Bread
Flat sweet or savoury pies
Biscuits
3
Shortbread biscuits
3
Small piped biscuits
3
Sponge fingers
Meringues
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 alone
3) Baking on 2 levels possible Information printed in bold type indicates the
preferred oven function or temperature
Hot Air H
Shelf Temper-
Position ature
from ºC
Bottom
3 140-160
3 150- 170
- -
2
1 180-200
- -
- -
1 180-200
3 150-160
3 140-150
3 150-160
3 80-100
3 100-120
3 150-160
3
170-180
3
170-190
Conventional O
Shelf Tempera-
Position ture
from ºC
Bottom
3 170-190
3 170-190
3 170-190
1
190-210
1
230-300
1
275-300
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
Hours:
Mins.
0:25-0:50
0:40-1:20
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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