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8.16
Drying - True Fan
Cooking
Cover trays with grease proof paper or
baking parchment.
For a better result, stop the oven halfway
through the drying time, open the door
and let it cool down for one night to
complete the drying.
Vegetables
Food
Temperature
(°F )
Time (h)
Shelf position
1 position
2 positions
Beans
140 - 160
6 - 8
3
1 / 4
Peppers
140 - 160
5 - 6
3
1 / 4
Vegetables for
soup
140 - 160
5 - 6
3
1 / 4
Mushrooms
120 - 140
6 - 8
3
1 / 4
Herbs
100 - 120
2 - 3
3
1 / 4
Fruit
Food
Temperature
(°F )
Time (h)
Shelf position
1 position
2 positions
Plums
140 - 160
8 - 10
3
1 / 4
Apricots
140 - 160
8 - 10
3
1 / 4
Apple slices
140 - 160
6 - 8
3
1 / 4
Pears
140 - 160
6 - 9
3
1 / 4
8.17
Information for test
institutes
Tests according to EN 60350-1:2013 and
IEC 60350-1:2011.
Baking on one level. Baking in tins
Food
Function
Temperature
(°F )
Time
(min)
Shelf posi-
tion
Fatless sponge cake
True Fan Cooking
280 - 300
35 - 50
2
Fatless sponge cake
Top / Bottom Heat 320
35 - 50
2
Apple pie (2 tins Ø20
cm, diagonally off set)
True Fan Cooking
320
60 - 90
2
Apple pie (2 tins Ø20
cm, diagonally off set)
Top / Bottom Heat 360
70 - 90
1
Baking on one level. Biscuits
Use the third shelf position.
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Summary of Contents for BCK330050M
Page 1: ...USER MANUAL EN User Manual Oven BCK330050M ...
Page 27: ...ENGLISH 27 ...