Baking results
Possible cause
Remedy
The cake browns unevenly.
The mixture is unevenly dis-
tributed.
Spread the mixture evenly
on the baking tray.
The cake is not ready in the
baking time given.
The oven temperature is too
low.
The next time you bake, set
a slightly higher oven tem-
perature.
9.6
Baking on one level:
Baking in tins
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Ring cake / Brio-
che
True Fan Cook-
ing
150 - 160
50 - 70
1
Madeira cake /
Fruit cakes
True Fan Cook-
ing
140 - 160
70 - 90
1
Flan base - short
pastry
True Fan Cook-
ing
170 - 180
1)
10 - 25
2
Flan base -
sponge mixture
True Fan Cook-
ing
150 - 170
20 - 25
2
Cheesecake
Top / Bottom
Heat
170 - 190
60 - 90
1
1)
Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Function
Tempera-
ture (°C)
Time
(min)
Shelf posi-
tion
Plaited bread / Bread crown
Top / Bottom Heat 170 - 190
30 - 40
3
Christmas stollen
Top / Bottom Heat 160 - 180
1)
50 - 70
2
Bread (rye bread):
1. First part of baking proce-
dure.
2. Second part of baking
procedure.
Top / Bottom Heat 1. 230
1)
2. 160 - 180
1. 20
2. 30 -
60
1
Cream puffs / Eclairs
Top / Bottom Heat 190 - 210
1)
20 - 35
3
Swiss roll
Top / Bottom Heat 180 - 200
1)
10 - 20
3
Cake with crumble topping
(dry)
True Fan Cooking
150 - 160
20 - 40
3
Buttered almond cake / Sugar
cakes
Top / Bottom Heat 190 - 210
1)
20 - 30
3
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