AEG COMPETENCE B8100-1 Operating Instructions Manual page 39

Type of cake or pastry
Fruit flan (with a yeast
2
dough/sponge base)
Fruit flans on shortcrust
1
pastry base
Tarts with delicate fillings
(e.g., curd cheese, cream,
sugar-topped cakes)
Pizza (with deep topping)
Pizza (thin)
Unleavened bread
Flat sweet or
savoury pies
Biscuits
Shortcrust biscuits
Small piped biscuits
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!
Information printed in bold type indicates the best oven function in each case.
BAKING
Shelf Tempera-
position ture
from ºC
bottom
3 150-170
3 160-170
- -
2
1 180-200
1 200-220
1 200-220
1 180-200
3 150-160
3 140-150
3 150-160
3 80-100
3 100-120
3 160-170
3
170-180
3
180-200
CONVENTIONAL
Shelf po- Tempera-
sition ture
from ºC
bottom
3 170-190
3 170-190
3
160-180
1
190-210
1
230-300
1
270-300
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
Hrs.: Mins.
0:25-0:50
0:40-1:20
1
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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