AEG COMPETENCE B 3100 Operating Instructions Manual page 23

Type of Cake or Pastry
Flat Cakes with Delicate
Toppings (e.g. curd
cheese, cream, etc.)
Pizza & baking
2
(with deep topping)
Pizza & baking (thin)
Unleavened Bread
Wähen (CH)
Biscuits
3
Shortcrust Biscuits
3
Small Piped Biscuits
3
Sponge Fingers
3
Meringues
3
Macaroons
Small Pastries made with
3
Yeast Dough
Small Pastries made with
Puff Pastry
Bread Rolls
1) Pre-Heat the Oven
2) Use the combination/fat tray or the fat tray!
3) Baking on 2 levels possible
The information given in bold shows you the best oven function and temperature
to use in each case
Hot Air H
Shelf
Tempera-
Position
ture
from the
ºC
Top
– –
5. 180-200
– –
– –
1
5.
180-200
3. 150-160
3. 140-150
3. 150-160
3. 80-100
3. 100-120
3. 150-160
1
3.
170-180
1
5.
170-190
Operating Instructions
Conventional O
Shelf
Tempera-
Position
ture
from the
ºC
Top
3. 170-190
1
5.
190-210
1
5.
230-300
1
3.
275-300
1
5.
210-230
1
3.
170-190
1
3.
160-180
3. 170-190
3. 100-120
3. 120-140
3. 170-190
1
3.
190-210
1
5.
180-220
Time
for both
functions
Hr.: Min.
0:40-1:20
0:30-1:00
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:10-0:40
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
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