Baking Table - AEG EDC 6620 Operating Instructions Manual

Baking table

Type of
baking
Baking in tins
Ring cake or brioche
Madeira cake/Fruitcakes
Sponge cake
Flan base - short pastry
Flan base - sponge mix-
ture
Apple pie
Apple pie (2tins Ø20cm,
diagonally off set)
Apple pie (2tins Ø20cm,
diagonally off set)
Savoury flan (e. g. quiche
lorraine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Bread (rye bread)
-first of all
-then
Cream puffs/Eclairs
Swiss roll
Cake with crumble
topping(dry)
Buttered almond cake/
sugar cakes
Fruit flans
(made with yeast dough/
2)
sponge mixture)
Ovenfunction
position
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Conventional
Conventional
Fan-assisted
circulation
Conventional
Conventional
Conventional
Conventional
Conventional
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Shelf Tempera-
ture °C
1 150-160
1 140-160
1 140-160
3 180-200
3 150-170
1 170-190
1 180-200
1 170-190
1 180-200
1 170-190
3 170-190
1)
3 160-180
2
1)
250
160-180
1)
3 160-170
1)
3 180-200
3 150-160
1)
3 190-210
3 150-160
Time
Hours
mins.
0:50-1:10
1:10-1:30
0:25-0:40
0:10-0:25
0:20-0:25
0:50-1:00
0:20-0:30
1:05-1:20
0:30-1:10
1:00-1:30
0:30-0:40
0:40-1:00
0:20
0:30-1:00
0:15-0:30
0:10-0:20
0:20-0:40
0:15-0:30
0:25-0:50
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