AEG COMPETENCE B 3100, Operating Instructions Manual

Page: 23 / 52

Operating Instructions
23
Shelf
Position
from the
Top
Tempera-
ture
ºC
Shelf
Position
from the
Top
Tempera-
ture
ºC
for both
functions
Hr.: Min.
Flat Cakes with Delicate
Toppings (e.g. curd
cheese, cream, etc.)
– – 3. 170 -190 0:40-1:20
Pizza & baking
(with deep topping)
2
5. 180-200 5.
190 -210
1
0:30-1:00
Pizza & baking (thin) – – 5.
230 -300
1
0:10-0:25
Unleavened Bread – – 3.
275 -300
1
0:08-0:15
Wähen (CH) 5.
180-200
1
5.
210 -230
1
0:35-0:50
Biscuits
Shortcrust Biscuits
3
3. 150 -160 3.
170-190
1
0:06-0:20
Small Piped Biscuits
3
3. 140 -150 3.
160-180
1
0:10-0:40
Sponge Fingers
3
3. 150 -160 3. 170-190 0:15-0:20
Meringues
3
3. 80 -100 3. 100-120 2:00-2:30
Macaroons
3
3. 100 -120 3. 120-140 0:30-0:60
Small Pastries made with
Yeast Dough
3
3. 150 -160 3. 170-190 0:20-0:40
Small Pastries made with
Puff Pastry
3.
170-180
1
3.
190 -210
1
0:20-0:30
Bread Rolls 5.
170-190
1
5.
180 -220
1
0:20-0:35
1) Pre-Heat the Oven
2) Use the combination/fat tray or the fat tray!
3) Baking on 2 levels possible
The information given in bold shows you the
best oven function and temperature
to use in each case
Type of Cake or Pastry Hot Air
H
Conventional
O
Time