Baking Table - AEG COMPETENCE B3140-1 Operating Instructions Manual

Baking Table

Type of Cake or Pastry
Baking in tins
Ring-shaped or
pudding-bowl 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
Baking on
baking trays
Plaited roll/ring
Fruit loaf
Bread (rye bread) initially
.....................................then
Cream puffs/eclairs
Swiss roll
Dry streusel cake
Butter cake/sugar cake,
sugar-topped cakes
26
Hot Air H
Shelf
Position
from
Bottom
1
1
1
3
3
1
1
1
3
3
1
2
3
3
3
3
3
Conventional O
Temper- Shelf
ature Position
ºC from
Bottom
150-170 1
140-160 1
140-160 2
170-180 2
150-170 2
150-170 1
160-180 1
140 -160 1
160-170 3
1
3
160-170
1
180-200
2
140-160
160-
3
1
170
1
3
150-170
150-160 3
1
3
160-170
Time
Tempera- For Both
ture Functions
ºC Hours:
Mins.
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
190-210 0:30-1:10
170-190 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