AEG 561 D User Manual download pdf (Page 18)

Type of baking Oven function Shelf position Temperature °F Time in min.

Bread (rye

bread):

1. First part of

baking proc-

ess.

2. Second part

of baking

process.

Conventional

Cooking

450

2. 320 - 360

1. 20

2. 30 - 60

Cream puffs/

eclairs

Conventional

Cooking

380 - 410

20 - 35

Swiss roll Conventional

Cooking

360 - 400

10 - 20

Cake with crum-

ble topping (dry)

True Fan Cooking 3 300 - 320 20 - 40

Buttered almond

cake/sugar cakes

Conventional

Cooking

380 - 410

20 - 30

Fruit flans (made

with yeast dough/

sponge mixture)

True Fan Cooking 3 300 35 - 55

Fruit flans (made

with yeast dough/

sponge mixture)

Conventional

Cooking

3 340 35 - 55

Fruit flans made

with short pastry

True Fan Cooking 3 320 - 340 40 - 80

Yeast cakes with

delicate toppings

(e. g, quark,

cream, custard)

Conventional

Cooking

320 - 360

40 - 80

1) Pre-heat the oven

2) Use deep pan

Biscuits

Type of baking Oven function Shelf position Temperature °F Time in min.

Short pastry bis-

cuits

True Fan Cooking 3 300 - 320 10 - 20

Short bread/ Pas-

try Stripes

True Fan Cooking 3 280 20 - 35

Short bread/ Pas-

try Stripes

Conventional

Cooking

320

20 - 30

Biscuits made

with sponge mix-

ture

True Fan Cooking 3 300 - 320 15 - 20

18 Helpful hints and tips

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AEG 561 D User Manual Page 18

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