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AEG 47056VS-WN User Manual Page 19

Oven.
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Type of baking
Christmas stollen
Bread (rye
bread):
1.
First part of
baking proc-
ess.
2.
Second part
of baking
process.
Cream puffs/
eclairs
Swiss roll
Cake with crum-
ble topping (dry)
Buttered almond
cake/sugar cakes
Fruit flans (made
with yeast dough/
sponge mixture)
2)
Fruit flans made
with short pastry
Yeast cakes with
delicate toppings
(e.g.
quark,cream,cus-
tard)
Pizza (with a lot of
2)
topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
1) Pre-heat the oven
2) Use deep pan
Biscuits
Type of baking
Short pastry bis-
cuits
Short bread/ Pas-
try Stripes
Shelf position
2
1 - 2
3
3
3
3
3
3
3
1 - 2
1 - 2
1
1
Shelf positions
3
3
Temperature °C
1)
160 - 180
1.
1)
230
2.
1)
160 - 180
1)
190 - 210
1)
180 - 200
160 - 180
1)
190 - 210
170
170 - 190
1)
160 - 180
1)
190 - 210
1)
220 - 250
230 - 250
210 - 230
Temperature °C
170 - 190
1)
160
ENGLISH
19
Time in min.
50 - 70
1.
20
2.
30 - 60
20 - 35
10 - 20
20 - 40
20 - 30
35 - 55
40 - 60
40 - 80
30 - 50
15 - 25
10 - 15
35 - 50
Time in min.
10 - 20
20 - 35

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