AEG BE2000000, Руководство пользователя

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Biscuits/small cakes/pastries/rolls
Type of baking
True Fan Cooking True Fan Cooking
Temperature in °C
Time
Hours:Mins.
Shelf positions from bottom
2 levels 3 levels
Short pastry bis -
cuits
1/4 1/3/5 150-160 0:20-0:40
Short bread/ Pas -
try Stripes
1/4 1/3/5 140 0:25-0:50
Biscuits made
with sponge mix -
ture
1/4 - 160-170 0:25-0:40
Biscuits made
with egg white,
meringues
1/4 - 80-100 2:10-2:50
Macaroons 1/4 - 100-120 0:40-1:20
Biscuits made
with yeast dough
1/4 - 160-170 0:30-0:60
Puff pastries 1/4 -
170-180
1)
0:30-0:50
Rolls 1/4 - 180 0:30-0:55
Small cakes
(20per tray)
1/4 -
150
1)
0:25-0:40
1) Pre-heat the oven
Tips on baking
Baking results Possible cause Remedy
The cake is not browned
enough underneath
Wrong oven level Place cake lower
The cake sinks (becomes sog -
gy, lumpy, streaky)
Oven temperature too high Use a slightly lower setting
The cake sinks (becomes sog -
gy, lumpy, streaky)
Baking time too short
Set a longer baking time. Bak -
ing times cannot be reduced
by setting higher tempera -
tures
The cake sinks (becomes sog -
gy, lumpy, streaky)
Too much liquid in the mixture
Use less liquid. Pay attention
to mixing times, especially if
using mixing machines
Cake is too dry Oven temperature too low Set oven temperature higher
Cake is too dry Baking time too long Set a shorter baking time
Cake browns unevenly
Oven temperature too high
and baking time too short
Set a lower oven temperature
and a longer baking time
Helpful hints and tips 13