Baking Table - AEG COMPETENCE B4142-1 User Information

Baking Table

Baking on one shelf position
Type of cake or pastry
Cakes in cake tins
Ring-shaped or
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
Cakes and pastries 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
Fruit flan (with a yeast
dough/sponge base)
Fruit flans on shortcrust
pastry base
Tarts with delicate fillings
(e.g., curd cheese, cream,
sugar-topped cakes)
30
Shelf
position
from
bottom
1
1
1
3
3
1
1
1
3
3
1
3
3
3
3
3
2)
3
1
-
Baking ¢ Conventional ¡
Tempera- Shelf
ture position
ºC from
bottom
150-160
140-160
150-160
170-180
150-170
150-170
160-180
140-160
160-170
1)
150-170
1
.180-200
140-160
1
160-170
1
150-170
150-160
1
160-170
150-170
160-170
-
Tempera- For both
ture functions
ºC Hrs.: Mins.
1 160-180 0:50-1:10
1 150-170 1:10-1:30
1 160-180 0:25-0:40
1
2 190-210 0:10-0:25
2 170-190 0:20-0:25
1 170-190 0:50-1:00
1 190-210 0:30-1:10
1 170-190 1:00-1:30
3 170-190 0:30-0:40
1
3 160-180 0:40-1:00
1
250
2
160-180 0:30-1:00
3 190-210 0:15-0:30
1
3 180-200 0:10-0:20
3 160-180 0:20-0:40
1
3 190-210 0:15-0:30
3 170-190 0:25-0:50
3 170-190 0:40-1:20
1
3 160-180 0:40-1:20
Time
0:20