AEG 2003F-EW Manuel d'utilisateur télécharger pdf (Page 21)

Operating Instructions

Baking Table

Type of Cake or Pastry

Shelf

Position

from the

Top

Temperature

ºC

Time

Cakes in Cake Tins

Ring-Shaped Cakes 5. 160-180 0:50-1:10

Madeira Cake, King Cake 5. 150-170 1:10-1:30

Sponge Cake 5. 160-180 0:25-0:40

Shortcrust Pastry Flan Base 5.

190-210

0:10-0:25

Sponge Flan Base 5. 170-190 0:20-0:25

Covered Apple Flan 5. 170-190 0:50-1:00

Savoury Flan (e.g. Quiche Lorraine) 5./6. 180-200 0:30-1:10

Cheesecake 5. 160-180 1:00-1:30

Cakes and Pastries on Baking Sheets

Plaited Roll/Ring 3. 170-190 0:30-0:40

Christmas Stollen 3.

160-180

0:40-1:00

Bread (rye bread) first

...................................then

250

160-180

0:20

0:30-1:00

Cream Puffs, Eclairs 3. 190-210 0:25-0:40

Swiss Roll 3.

180-200

0:10-0:20

Dry Streusel Cake 3. 170-190 0:20-0:40

Butter Cake/Sugar Cake, Bienenstich 3.

190-210

0:15-0:30

Fruit Flans (on yeast dough/sponge

base)

3. 170-190 0:25-0:50

Fruit Flans on Shortcrust Pastry Base

3. 170-190 0:40-1:20

Flat Cakes with Delicate Toppings (e.g.

curd cheese, cream, etc.)

3. 170-190 0:40-1:20

Pizza (with deep topping)

190-210

0:30-1:00

Pizza (thin) 5.

230-300

0:10-0:25

Unleavened Bread 3.

275-300

0:08-0:15

1 2 ... 16 17 18 19 20 21 22 23 24 25 26 ... 39 40

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AEG 2003F-EW Manuel d'utilisateur Page 21

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