Baking Table - AEG COMPETENCE 5003 F Operating Instructions Manual

Baking Table

Type of Cake or Pastry
Cakes in Cake Tins
Ring Cakes
Madeira Cake/
Königskuchen
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
dough/sponge base)
Fruit Flans on Shortcrust
2
Pastry Base
Hot Air H
Shelf
Tempera-
Position
from the
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
3.
160-170
180-200
5.
140-160
3. 160-170
3.
150-170
3. 150-160
3.
160-170
3. 140-160
3
–
Operating Instructions
Conventional O
Shelf
Position
ture
from the
ºC
Top
5.
5.
5.
5.
5.
5.
5./6.
5.
3.
1
3.
1
5.
3.
1
3.
3.
1
3.
3.
– 3.
Time
Tempera- for both
ture functions
ºC Hr.: Min.
160-180 0:50-1:10
150-170 1:10-1:30
160-180 0:25-0:40
1
0:10-0:25
190-210
170-190 0:20-0:25
170-190 0:50-1:00
180-200 0:30-1:10
160-180 1:00-1:30
170-190 0:30-0:40
1
0:40-1:00
160-180
1
0:20
250
0:30-1:00
160-180
190-210 0:25-0:40
1
0:10-0:20
180-200
170-190 0:20-0:40
1
0:15-0:30
190-210
170-190 0:25-0:50
170-190 0:40-1:20
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