AEG COMPETENCE B3741-4 Operating Instructions Manual page 30

Type of baking
Fruit flans (made with yeast
dough/sponge mixture)
Fruit flans (made with yeast
dough/sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate
toppings (e. g. quark,
cream, vanilla cream)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Biscuits made with sponge
mixture
Pastries made with egg
white, meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
30
Shelf
Ovenfunction
position
Fan-assisted
circulation
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Fan-assisted
circulation
Fan-assisted 1 / 3
circulation
Fan-assisted
circulation
Fan-assisted 1 / 3
circulation
Conventional
Fan-assisted
circulation
Fan-assisted 1 / 3
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Tempera-
ture °C
3 150
3 170
3 170-190
3 160-180
1)
1 190-210
1)
1 230-250
1 250-270
1 200-220
3 150-160
150-160
3 140
140
1)
3 160
3 150-160
150-160
3 80-100
3 100-120
3 150-160
1)
3 170-180
Time
Hours
mins.
0:35-0:50
0:35-0:50
0:40-1:20
0:40-1:20
0:30-1:00
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:06-0:20
0:20-0:30
0:25-0:40
0:20-0:30
0:15-0:20
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30