AEG Electrolux COMPETENCE B 8139-5-m, User Instructions, Page: 26 / 68

OPERATING INSTRUCTIONS
26
Notes on Baking
General notes
•
Please note that the shelf positions are counted from bottom to top
and that the bottom shelf position is position 1.
•
Insert baking sheets with the bevelled edge to the front.
•
Slide the baking sheet to the rear wall.
Always place cakes in tins in the middle of the shelf.
With convection with ring
and conventional heat you can also
bake two or three cakes simultaneously. In this case place the tins side
by side on the shelf. The baking time is then increased by 5 to
10 minutes.
Baking with convection with ring
No pre-heating – baking on two shelves at once possible.
Shelf positions:
One sheet 3rd shelf position from the bottom
Two sheets 2nd and 5th shelf positions from the bottom
When baking several flat cakes (cakes in tins), the cooking time is
increased by approx. 5 to 10 minutes.
Take out the sheets individually when sufficiently browned.
Bake with convection with ring at 160 °C if a temperature for fan oven
is not given in your recipe.
Important:
in the case of cakes with a moist fruit topping, e.g. plum
cake, a large amount of moisture is generated. Baking should only be
performed on one level.
Baking with conventional heat
Pre-heat – Bake on one shelf.
Pre-heat using fast warm up function
, once the oven temperature
has been reached, switch back to conventional heat .
Baking tins made of black metal and aluminium are particularly suit-
able.
Baking with pizza heat
Bake on one shelf.
•
For moist cakes
•
For pizzas: pre-heat with baking sheet or pizza stone
•
For bread: pre-heat
i
OPERATING INSTRUCTIONS
27
Notes on the Baking Tables
In the tables you will find information on temperatures, cooking times
and shelf positions for a selection of dishes.
•
Ranges are often given for the temperatures and cooking times since
these are dependent on the mixture, quantity and baking tin used.
•
When baking several cakes on baking sheets or in cake tins, the cook-
ing time can be 10-15 minutes longer.
•
Moist cakes and pastries (e. g. pizza, fruit cakes, etc.) should only be
baked on one shelf.
•
When using for the first time, we recommend setting the lower tem-
perature, and only if necessary, e. g. if increased browning is required
or the cooking time is too long, selecting a higher temperature.
•
If you cannot find specific information for one of your own recipes,
use information on a similar recipe for guidance.
•
Variations in the height of the item to be baked can lead to different
degrees of browning at the start of baking. In this case
, please do
not change the temperature setting
. Variations in the amount of
browning will even themselves out during baking.
Quantities for a 61-cm baking tin for the 90-cm oven.
Sponge cake mixture:
350 g fat, 270 g sugar, 1 vanilla sugar, 6 eggs,
670 g flour, 6 level teaspoons baking powder
Dough:
670 g flour, 50 g yeast, 1 teaspoon sugar, 250 ml milk,
100 g sugar, 2 eggs, 1 vanilla sugar, 100 g margarine