AEG 30006VL User Manual page 18

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Type of baking
Bread (rye
bread):
1. First part of
baking proc-
ess.
2. Second part of
baking proc-
ess.
Cream puffs/
eclairs
Swiss roll
Cake with crumble
topping (dry)
Buttered almond
cake/sugar cakes
Fruit flans (made
with yeast dough/
sponge mixture)
Fruit flans made
with short pastry
Yeast cakes with
delicate toppings
(e.g.
quark,cream,cus-
tard)
Pizza (with a lot of
topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
1) Pre-heat the oven
2) Use deep pan
Biscuits
Type of baking
Short pastry bis-
cuits
Short bread/ Pas-
try Stripes
Biscuits made with
sponge dough
Shelf position
2)
2)
Shelf positions
Temperature °C
1.
1 - 2
2.
3
190 - 210
3
180 - 200
3 160 - 180
3
190 - 210
3
3 170 - 190
3
160 - 180
1 - 2
190 - 210
1 - 2
220 - 250
1 230 - 250
1 210 - 230
Temperature °C
3 170 - 190
3
3 170 - 190
Time in min.
1)
230 1.
1) 2.
160 - 180
1)
1)
1)
170
1)
1)
1)
Time in min.
1)
160
20
30 - 60
20 - 35
10 - 20
20 - 40
20 - 30
35 - 55
40 - 60
40 - 80
30 - 50
15 - 25
10 - 15
35 - 50
10 - 20
20 - 35
20 - 30