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Baking on one level:
Baking in tins
Type of baking
Oven function
Shelf position
Temperature °C
Time in min.
Ring cake or brio-
che
True Fan Cooking
1
150
-
160
50
-
70
Madeira cake/
fruit cakes
True Fan Cooking
1
140
-
160
70
-
90
Sponge cake
True Fan Cooking
2
140
-
150
35
-
50
Sponge cake
Conventional
Cooking
2
160
35
-
50
Flan base
-
short
pastry
True Fan Cooking
2
170
-
180
1)
10
-
25
Flan base
-
sponge mixture
True Fan Cooking
2
150
-
170
20
-
25
Apple pie (2tins
Ø20cm, diagonal-
ly off set)
True Fan Cooking
2
160
60
-
90
Apple pie (2tins
Ø20cm, diagonal-
ly off set)
Conventional
Cooking
1
180
70
-
90
Cheesecake
Conventional
Cooking
1
170
-
190
60
-
90
1) Pre
-
heat the oven
Cakes/pastries/breads on baking trays
Type of baking
Oven function
Shelf position
Temperature °C
Time in min.
Plaited bread/
bread crown
Conventional
Cooking
3
170
-
190
30
-
40
Christmas stollen
Conventional
Cooking
2
160
-
180
1)
50
-
70
Bread (rye bread):
1.
First part of
baking proc-
ess.
2.
Second part
of baking
process.
Conventional
Cooking
1
1.
230
1)
2.
160
-
180
1.
20
2.
30
-
60
Cream puffs/
eclairs
Conventional
Cooking
3
190
-
210
1)
20
-
35
Swiss roll
Conventional
Cooking
3
180
-
200
1)
10
-
20
Cake with crum-
ble topping (dry)
True Fan Cooking
3
150
-
160
20
-
40
Helpful hints and tips
17