CAKE / PAS‐
TRIES / BREADS ON
BAKING TRAYS
(°C)
(min)
Plaited bread / Bread
crown
Conventional
Cooking
170 - 190
30 - 40
2
Christstollen
Conventional
Cooking
160 - 180
50 - 70
2
Rye bread
Conventional
Cooking
first: 230
20
2
then: 160 - 180
30 - 60
Cream puffs / Eclairs
Conventional
Cooking
190 - 210
20 - 35
2
Swiss roll
Conventional
Cooking
180 - 200
10 - 20
2
Cake with crumble top‐
ping
True Fan Cook‐
ing
150 - 160
20 - 40
1
Buttered almond cake /
Sugar cakes
Conventional
Cooking
190 - 210
20 - 30
2
Fruit flans (made of
yeast dough / sponge
cake mixture), use the
deep pan
True Fan Cook‐
ing
150 - 160
35 - 55
1
Conventional
Cooking
170
35 - 55
2
Fruit flans made of short
pastry
True Fan Cook‐
ing
160 - 170
40 - 80
1
Yeast cakes with deli‐
cate toppings (e.g.
quark, cream, custard)
Conventional
Cooking
160 - 180
40 - 80
2
BISCUITS
(°C)
(min)
Short pastry biscuits
True Fan Cooking 150 - 160
10 - 20
1
Short bread / Pastry
strips
True Fan Cooking 140
20 - 35
1
Short bread / Pastry
strips, preheat the emp‐
ty oven
Conventional
Cooking
160
20 - 30
2
Biscuits made of sponge
cake mixture
True Fan Cooking 150 - 160
15 - 20
1
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Summary of Contents for KME761000M
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