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Food
Oven function
Shelf
posi
-
tion
Tempera
-
ture (°C)
Time (min)
Butter/sugar cake
Moist Fan Cooking
2
180-200
1)
15-30
Fruit flan (made with yeast
dough/sponge mixture)
Ventitherm® Fan Op
-
erated Cooking
2
160-180
25-50
Fruit flan made with short
-
crust pastry
Ventitherm® Fan Op
-
erated Cooking
2
170-190
40-80
Yeast cakes with delicate top
-
pings (e. g. quark, cream, al
-
mond slice)
Ventitherm® Fan Op
-
erated Cooking
2
150-170
40-80
Pizza (with a lot of topping)
Ventitherm® Fan Op
-
erated Cooking
2
190-210
1)
20-40
Pizza (thin crust)
Ventitherm® Fan Op
-
erated Cooking
2
230
1)
12-20
Flat bread
Ventitherm® Fan Op
-
erated Cooking
2
230
1)
10-20
Swiss flaky pastry tarts
Ventitherm® Fan Op
-
erated Cooking
2
190-210
35-50
Biscuits
Food
Oven function
Shelf
posi
-
tion
Tempera
-
ture (°C)
Time (min)
Short pastry biscuits
Ventitherm® Fan Op
-
erated Cooking
2
160-180
6-20
Viennese whirls
Ventitherm® Fan Op
-
erated Cooking
2
160
10-40
Biscuits made with sponge
mixture
Ventitherm® Fan Op
-
erated Cooking
2
160-180
15-20
Pastries made with egg
white, meringues
Ventitherm® Fan Op
-
erated Cooking
2
80-100
120-150
Macaroons
Ventitherm® Fan Op
-
erated Cooking
2
100-120
30-60
Fancy yeast biscuits
Moist Fan Cooking
2
160-180
20-40
Puff pastries
Ventitherm® Fan Op
-
erated Cooking
2
180-200
1)
20-30
Rolls
Ventitherm® Fan Op
-
erated Cooking
2
210-230
20-35
Small cakes (20 per tray)
Ventitherm® Fan Op
-
erated Cooking
2
170
1)
20-30
Helpful hints and tips
21
Summary of Contents for KS7100000
Page 1: ...KS7100000 EN OVEN USER MANUAL ...
Page 41: ...900 3 2x3 5x25 13 20 4 Installation 41 ...
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