CAKES /
PASTRIES /
BREADS
(°C)
(min)
Buttered almond
cake / Sugar cakes
190 - 210
20 - 30
3
Cream puffs / Eclairs 190 - 210
20 - 35
3
Plaited bread / Bread
crown
170 - 190
30 - 40
3
Fruit flans (made of
yeast dough /
sponge cake mix‐
ture), use a deep
pan
170
35 - 55
3
Yeast cakes with del‐
icate toppings (e.g.
quark, cream, cus‐
tard)
160 - 180
40 - 80
3
Christstollen
160 - 180
50 - 70
2
Use the third shelf position.
BISCUITS
(°C)
(min)
Short pastry biscuits
True Fan Cooking
150 - 160
10 - 20
Rolls, preheat the empty
oven
True Fan Cooking
160
10 - 25
Biscuits made of sponge
cake mixture
True Fan Cooking
150 - 160
15 - 20
Puff pastries, preheat
the empty oven
True Fan Cooking
170 - 180
20 - 30
Biscuits made of yeast
dough
True Fan Cooking
150 - 160
20 - 40
Macaroons
True Fan Cooking
100 - 120
30 - 50
Pastries made of egg
white / Meringues
True Fan Cooking
80 - 100
120 - 150
Rolls, preheat the empty
oven
Conventional
Cooking
190 - 210
10 - 25
10.6 Bakes and gratins
Use the first shelf position.
ENGLISH
21
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