AEG B5741-4-M NORDIC User Manual download pdf (Page 30)

30

Baking table

Baking on one oven level

Type of

baking

Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

Baking in tins

Ring cake or brioche Professional hot

air

1 150-160 0:50-1:10

Madeira cake/fruit cakes Professional hot

air

1 140-160 1:10-1:30

Sponge cake Professional hot

air

1 140 0:25-0:40

Sponge cake Conventional 2 160 0:25-0:40

Flan base - short pastry Professional hot

air

3 170-180

1)

0:10-0:25

Flan base - sponge mix-

ture

Professional hot

air

3 150-170 0:20-0:25

Apple pie Conventional 1 170-190 0:50-1:00

Apple pie (2tins Ø20cm,

diagonally off set)

Professional hot

air

1 160 1:10-1:30

Apple pie (2tins Ø20cm,

diagonally off set)

Conventional 1 180 1:10-1:30

Savoury flan (e. g, quiche

lorraine)

Professional hot

air

1 160-180 0:30-1:10

Cheesecake Conventional 1 170-190 1:00-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread

crown

Conventional 3 170-190 0:30-0:40

Christmas stollen Conventional 3 160-180

1)

0:40-1:00

Bread (rye bread)

-first of all

-then

Conventional 2

230

1)

160-180

0:25

0:30-1:00

Cream puffs/eclairs Conventional 3 160-170

1)

0:15-0:30

Swiss roll Conventional 3 180-200

1)

0:10-0:20

Cake with crumble

topping (dry)

Professional hot

air

3 150-160 0:20-0:40

Buttered almond cake/

sugar cakes

Conventional 3 190-210

1)

0:15-0:30

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