AEG Electrolux B1100-5, User Manual

Page: 16 / 40

Uses, Tables and Tips 16
How to use the Baking Tables
The tables give the required temperature settings, baking times and oven shelf levels for
a selection of typical dishes.
•
Temperatures and baking times are for guidance only, as these will depend on the
consistency of the pastry, mixture or dough and the number and the type of baking
tin.
•
We recommend using the lower temperature the first time and then if necessary, for
example, if a deeper browning is required, or baking time is too long, selecting a high-
er temperature.
•
If you cannot find the settings for a particular recipe, look for the one that is most
similar.
•
Your new oven may bake or roast differently to your previous appliance. So adapt
your normal settings (temperature, cooking times) and oven shelf levels to the recom-
mendations in the following tables.
2
With longer baking times, the oven can be switched off about 10 minutes before the end
of baking time, to make use of the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.
Baking table
Type of baking
Oven
level
Temperature
ºC
Time
Baking in tins
Ring cake or brioche 1 160-180 0:50-1:10
Madeira cake, fruit cakes 1 150-170 1:10-1:30
Sponge flan 1 160-180 0:25-0:40
Flan base - short pastry 3 190-210
1)
0:10-0:25
Flan base - sponge mixture 3 170-190 0:20-0:25
Apple tart (covered) 1 170-190 0:50-1:00
Apple pie
(2tins Ø20cm, placed diagonally to one
another)
1 180-200 0:20-0:30
Savoury flan (e. g., quiche lorraine) 1 180-200 0:30-1:10
Cheesecake 1 160-180 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown 3 170-190 0:30-0:40
Christmas stollen 3 160-180
1)
0:40-1:00
Bread (rye bread) first of all
.......................................then
1
250
1)
160-180
0:20
0:30-1:00
Cream puffs, eclairs 3 190-210 0:25-0:40
Swiss roll 3 180-200
1)
0:10-0:20