Baking Table - AEG COMPETENCE 5133 V Operating Instructions Manual

Baking Table

Type of Cake or Pastry
Cakes in Cake Tins
Ring-Shaped Cakes
Madeira Cake/
King Cake
Sponge Cake
Shortcrust Pastry Flan
Base
Sponge Flan Base
Covered Apple Flan
Savoury Flan
(e.g. Quiche Lorraine)
Cheesecake
Cakes and Pastries
on Baking Sheets
Plaited Roll/Ring
Christmas Stollen
Bread (rye bread) first
.................................then
2
Cream Puffs/Eclairs
Swiss Roll
3
Dry Streusel Cake
Butter Cake/Sugar Cake,
Bienenstich
Fruit Flan (on yeast
3
dough/sponge base)
Fruit Flans on Shortcrust
2
Pastry Base
Hot Air H
Shelf
Tempe-
Position
rature
from the
ºC
Top
5. 150-170
5. 140-160
3. 140-160
3. 170-180
3. 150-170
5. 150-170
5./6. 180-200
5. 140-160
3. 160-170
1
3.
160-170
1
180-200
5.
140-160
3. 160-170
1
3.
150-170
3. 150-160
1
3.
160-170
3. 140-160
- -
Operating Instructions
Conventional O
Shelf
Tempe-
Position
rature
from the
ºC
Top
5. 160-180
5. 150-170
5. 160-180
1
5.
190-210
5. 170-190
5. 170-190
5./6. 180-200
5. 160-180
3. 170-190
1
3.
160-180
1
250
5.
160-180
3. 190-210
1
3.
180-200
3. 170-190
1
3.
190-210
3. 170-190
3. 170-190
Time
For Both
Functions
Hrs.: Min.
0:50-1:10
1:10-1:30
0:25-0:40
0:10-0:25
0:20-0:25
0:50-1:00
0:30-1:10
1:00-1:30
0:30-0:40
0:40-1:00
0:20
0:30-1:00
0:25-0:40
0:10-0:20
0:20-0:40
0:15-0:30
0:25-0:50
0:40-1:20
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