AEG COMPETENCE B5701-4 Operating Instructions Manual page 30

Type of
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, custard)
Pizza (with a lot of top-
2)
ping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Biscuits made with
sponge mixture
Pastries made with egg
white, meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Rolls
Rolls
30
baking
2)
2)
Oven
Oven function
Professional hot
air
Conventional
Professional hot
air
Conventional
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Conventional
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Conventional
Temperature
level °C
3 150
3 170
3 160-170
1)
3 160-180
1)
1 180-200
1)
1 200-220
1 200-220
1 180-200
3 150-160
3 140
1)
3 160
3 150-160
3 80-100
3 100-120
3 150-160
1)
3 170-180
1)
3 160
1)
3 180
Time
Hr: 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
0:20-0:30
0:20-0:30
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
0:20-0:35