Baking Table - AEG COMPETENCE B3000-1 User Instructions

Baking Table

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
Baking on
baking trays
Plaited roll/ring
Fruit loaf
Bread (rye bread) ini-
tially
.....................................then
Cream puffs/eclairs
Swiss roll
apple crumbles cake
Butter cake/sugar cake,
sugar-topped cakes
18
Hot air H
Shelf
position
from
bottom
1 150-170
1 140-160
1 140-160
3 170-180
3 150-170
1 150-170
1 160-180
1 140 -160
3 160-170
3
160-170
180-200
1
140-160
2
3
160-170
3
150-170
3
3 150-160
3
160-170
Conventional O
Shelf
Temp.
position
ºC
from
bottom
1
1
2
2
2
1
1
1
3
1
3
1
2
1
3
1
3
3
1
3
Time
for both
Temp.
functions
ºC
Hrs.:
Mins.
160-180 0:50-1:10
150-170 1:10-1:30
160-180 0:25-0:40
1
0:10-0:25
190-210
170-190 0:20-0:25
170-190 0:50-1:00
190-210 0:30-1:10
170-190 1:00-1:30
170-190 0:30-0:40
1
0:40-1:00
160-180
1
0:20
250
0:30-1:00
160-180
190-210 0:25-0:40
1
0:10-0:20
180-200
170-190 0:20-0:40
1
0:15-0:30
190-210