AEG COMPETENCE E4101-4 Operating Instructions Manual page 29

Type of
baking
Fruit flans made with
short pastry
Yeast cakes with delicate
toppings (e. g. quark,
cream, vanilla cream)
Pizza (with a lot of top-
2
ping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
3)
Viennese whirls
Biscuits made with
3)
sponge mixture
Pastries made with egg
white, meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Rolls
Small cakes (20per tray)
1) Pre-heat the oven
2) Use the all-purpose tray or roasting tray
3) Baking on 2 levels possible
Ovenfunction
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
3)
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Conventional
Shelf Tempera-
position ture °C
3 170-190
3 160-180
1)
1 190-210
1)
1 230-250
1 250-270
1 200-220
3 150-160
3 140-150
3 150-160
3 80-100
3 100-120
3 150-160
1)
3 170-180
1)
3 170-190
1)
3 170-190
Time
Hours
mins.
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
0:10-0:40
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
0:20-0:30
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