AEG COMPETENCE B3000-1 User Instructions page 19

Type of cake or pastry
Fruit flan
(with a yeast dough/
sponge base)
Fruit flan on shortcrust
2
pastry base
Tarts with
delicate toppings
(e.g. curd cheese, cream.)
Pizza (with deep top-
2
ping)
Pizza (thin)
Unleavened bread
Flat sweet or savoury
pies
Biscuits
3
Shortcrust biscuits
3
Small piped biscuits
3
Sponge fingers
Meringues
Macaroons
Small pastries made
with yeast dough
Small pastries made
with puff pastry
Bread rolls
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray alone
3) Baking on 2 levels possible
Information printed in bold type indicates the preferred oven function or temper-
ature
Hot air H
Shelf
Temp.
position
ºC
from
bottom
3 140-160
3 150- 170
- -
1 180-200
- -
- -
1 180-200
3 150-160
3 140-150
3 150-160
3 80-100
3 100-120
3 150-160
1
3
170-180
1
3
170-190
Conventional O
Shelf
Temp.
position
ºC
from
bottom
3 170-190
3 170-190
3 170-190
1
1
190-210
1
1
230-300
1
1
275-300
1 210-230
1
3
170-190
3 160-180
3 170-190
3 100-120
3 120-140
3 170-190
1
3
190-210
1
3
180-220
Time
for both
functions
Hrs.:
Mins.
0:25-0:50
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
0:10-0:40
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
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