AEG BP3003001 User Manual page 16

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Type of bak-
ing
Bread (rye
bread):
1. First part
of baking
proce-
dure.
2. Second
part of
baking
proce-
dure.
Cream puffs /
Eclairs
Swiss roll
Cake with
crumble top-
ping (dry)
Buttered al-
mond cake /
Sugar cakes
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
Fruit flans
made with
short pastry
Yeast cakes
with delicate
toppings (e.g.
quark, cream,
custard)
1) Preheat the oven.
2) Use deep pan.
Oven func- Shelf posi-
tion
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
True Fan
Cooking
Conventional
Cooking
True Fan
Cooking
Conventional
Cooking
True Fan
Cooking
Conventional
Cooking
Temperature
tion (°C)
1.
230
1
2. 160 - 180
3
190 - 210
3
180 - 200
3 150 - 160
3
190 - 210
3 150
3 170
3 160 - 170
3
160 - 180
Time (min)
1)
1. 20
2. 30 - 60
1)
20 - 35
1)
10 - 20
20 - 40
1)
20 - 30
35 - 55
35 - 55
40 - 80
1)
40 - 80