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25
Food
Function
Temperature (°C)
Time (min)
Shelf position
Ring cake / Brioche
True Fan Cooking
150 - 160
50 - 70
1
Madeira cake / Fruit cakes
True Fan Cooking
140 - 160
70 - 90
1
Fatless sponge cake
True Fan Cooking
140 - 150
35 - 50
2
Fatless sponge cake
Conventional Cooking
160
35 - 50
2
Flan base - short pastry
True Fan Cooking
170 - 180
1)
10 - 25
2
Flan base - sponge mixture True Fan Cooking
150 - 170
20 - 25
2
Apple pie / Apple pie (2 tins
Ø20 cm, diagonally off set)
True Fan Cooking
160
60 - 90
2
Apple pie / Apple pie (2 tins
Ø20 cm, diagonally off set)
Conventional Cooking
180
70 - 90
1
Cheesecake
Conventional Cooking
170 - 190
60 - 90
1
1)
Preheat the oven.
Food
Function
Temperature (°C)
Time (min)
Shelf position
Plaited bread / Bread crown Conventional Cooking
170 - 190
30 - 40
3
Christmas stollen
Conventional Cooking
160 - 180
1)
50 - 70
2
Bread (rye bread):
1. First part of baking
procedure.
2. Second part of baking
procedure.
Conventional Cooking
1. 230
1)
2. 160 - 180
1. 20
2. 30 - 60
1
Cream puffs / Eclairs
Conventional Cooking
190 - 210
1)
20 - 35
3
Swiss roll
Conventional Cooking
180 - 200
1)
10 - 20
2
Cake with crumble
topping (dry)
True Fan Cooking
150 - 160
20 - 40
3
Buttered almond cake /
Sugar cakes
True Fan Cooking
190 - 210
1)
20 - 30
3
Fruit flans (made with yeast
dough / sponge mixture)
2)
True Fan Cooking
150
35 - 55
3
Fruit flans (made with yeast
dough / sponge mixture)
2)
Conventional Cooking
170
35 - 55
3
Yeast cakes with delicate
toppings (e.g. quark, cream,
custard)
Conventional Cooking
160 - 180
1)
40 - 80
3
1)
Preheat the oven.
2)
Use a deep pan.
12.4 Baking on single level
Baking in tins
Cakes / pastries / breads on baking trays
Содержание BPK722910M
Страница 1: ...USER MANUAL EN User Manual Oven BPK722910M ...
Страница 19: ...English 19 3 300 C 300 C ...