Baking Table - AEG COMPETENCE E4140-1 Operating Instructions Manual

Baking Table

Baking on one shelf position
Type of Cake or Pastry
Baking in tins
Ring-shaped cakes
Madeira cake/
Fruit slab cake
Sponge cake
Shortcrust pastry flan base
Sponge flan base
Apple pie
Savoury flan
(e.g., quiche lorraine)
Cheesecake
Baking on
baking trays
Yeast cakes
Fruit loaf
Bread (rye bread) initially
.....................................then
Cream puffs/eclairs
Swiss roll
Dry streusel cake
Butter cake/sugar cake
Fruit flan
(with a yeast dough/
2
sponge base)
Pizza & Baking S
Shelf Tempera-
Position ture
from ºC
Bottom
1 150-160
1 140-160
1 150-160
3 170-180
3 150-170
1 150-170
1 160-180
1 140-160
3 160-170
1
3
150-170
1
180-200
1
140-160
1
3
160-170
1
3
150-170
3 150-160
1
3
160-170
3 150-170
Conventional O
Shelf Tempera-
Position ture
from ºC
Bottom
1 160-180
1 150-170
1 160-180
1
2
190-210
2 170-190
1 170-190
1 190-210
1 170-190
3 170-190
1
3
160-180
1
250
2
160-180
3 190-210
1
3
180-200
3 160-180
1
3
190-210
3 170-190
Time
For Both
Functions
Hrs.: 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
0:30-1:10
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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