Food
Temperature (°C) Time (min)
Shelf posi-
tion
Fruit flans (made with yeast dough /
sponge mixture)
2)
170
35 - 55
3
Fruit flans made with short pastry
170 - 190
40 - 60
3
Yeast cakes with delicate toppings
(e.g. quark,cream, custard)
160 - 180
1)
40 - 80
3
Pizza (with a lot of topping)
190 - 210
1)
30 - 50
1 - 2
Pizza (thin crust)
220 - 250
1)
15 - 25
1 - 2
Unleavened bread
230 - 250
10 - 15
1
Tarts (CH)
210 - 230
35 - 50
1
1)
Preheat the oven.
2)
Use deep pan.
Biscuits
Food
Temperature (°C) Time (min)
Shelf posi-
tion
Short pastry biscuits
170 - 190
10 - 20
3
Short bread / Pastry Stripes
160
1)
20 - 35
3
Biscuits made with sponge dough
170 - 190
20 - 30
3
Pastries made with egg white, merin-
gues
80 - 100
120 - 150
3
Macaroons
120 - 130
30 - 60
3
Biscuits made with yeast dough
170 - 190
20 - 40
3
Puff pastries
190 - 210
1)
20 - 30
3
Rolls
190 - 210
1)
10 - 55
3
Small cakes (20per tray)
170
1)
20 - 30
3 - 4
1)
Preheat the oven.
Bakes and gratins table
Food
Temperature (°C) Time (min)
Shelf posi-
tion
Pasta bake
180 - 200
45 - 60
1
Lasagne
180 - 200
35 - 50
1
www.aeg.com
20
