AEG COMPETENCE B 3100, Operating Instructions Manual

Page: 22 / 52

Operating Instructions
22
Baking Table
Type of Cake or Pastry Hot Air
H
Conventional
O
Time
Shelf
Position
from the
Top
Tempera-
ture
ºC
Shelf
Position
from the
Top
Tempera-
ture
ºC
for both
functions
Hr.: Min.
Cakes in Cake Tins
Ring Cakes 5. 150 -170 5. 160-180 0:50-1:10
Madeira Cake/
Königskuchen
5. 140 -160 5. 150-170 1:10-1:30
Sponge Cake 3. 140 -160 5. 160-180 0:25-0:40
Shortcrust Pastry Flan
Base
3. 170-180 5.
190 -210
1
0:10-0:25
Sponge Flan Base 3. 150 -170 5. 170-190 0:20-0:25
Covered Apple Flan 5. 150 -170 5. 170-190 0:50-1:00
Savoury Flan
(e.g. Quiche Lorraine)
5./6. 180 -200 5./6. 180-200 0:30-1:10
Cheesecake 5. 140 -160 5. 160-180 1:00-1:30
Cakes and Pastries on
Baking Sheets
Plaited Roll/Ring 3. 160-170 3. 170 -190 0:30-0:40
Christmas Stollen 3.
160-170
1
3.
160 -180
1
0:40-1:00
Bread (rye bread) first
..................................then
5.
180-200
1
140-160
5.
250
1
160 -180
0:20
0:30-1:00
Cream Puffs/Eclairs
2
3. 160 -170 3. 190-210 0:25-0:40
Swiss Roll 3.
150-170
1
3.
180 -200
1
0:10-0:20
Dry Streusel Cake
3
3. 150-160 3. 170 -190 0:20-0:40
Butter Cake/Sugar Cake,
Bienenstich
3.
160-170
1
3.
190 -210
1
0:15-0:30
Fruit Flan (on yeast
dough/sponge base)
3
3. 140-160 3. 170 -190 0:25-0:50
Fruit Flans on Shortcrust
Pastry Base
2
– – 3. 170 -190 0:40-1:20