AEG COMPETENCE B 8100 User Instructions page 30

Operating Instructions
Type of Cake or Pastry b PIZZA & BAKING O CONVENTIONAL
Fruit Flans on
Shortcrust Pastry Base
Flat Cakes with
Delicate Toppings
(e.g. curd cheese, cream,
Bienenstich)
Pizza
(with deep topping)
Pizza (thin)
Unleavened Bread
Waehen (CH)
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 oven.
2) Use the combination/fat tray or the fat tray!
The information given in bold shows you the best oven function to use in each
case.
30
Shelf
Position Tempera-
from the
Top
3. 160-170
2
3. 140-160
5. 180-200
2
5. 200-220
3. 200-220
3.
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
Shelf
Position Tempera-
ture from the
ºC Top
3.
3.
5.
190-210
5.
230-300
3.
270-300
1
5.
210-230
3.
170-190
3.
160-180
3.
3.
3.
3.
1
3.
190-210
1
5.
180-220
Time
For Both
Functions
ture
Hrs.: Min.
ºC
170-190 0:40-1:20
160-180 0:40-1:20
1
0:30-1:00
1
0:10-0:25
1
0:08-0:15
1
0:35-0:50
1
0:06-0:20
1
0:10-0:40
170-190 0:15-0:20
100-120 2:00-2:30
120-140 0:30-0:60
170-190 0:20-0:40
1
0:20-0:30
1
0:20-0:35