AEG KB7100000 - Manual (Page 17)

Food Ventitherm ® Fan Operated Cook-
ing
2 levels
Temperature
(°C)
Time (min)
Viennese whirls 2 / 3 160 20-60
Biscuits made with sponge
mixture
2 / 3 160-180 25-40
Pastries made with egg
white, meringues
2 / 3 80-100 130-170
Macaroons 2 / 3 100-120 40-80
Danish pastries 2 / 3 160-180 30-60
Puff pastries 2 / 3
180-200
1) 30-50
1) Pre-heat oven.
Tips on baking
Baking results Possible cause Remedy
The cake is not browned
enough underneath
Wrong oven level Place cake lower
The cake sinks (becomes sog-
gy, lumpy, streaky)
Oven temperature too high Use a slightly lower setting
The cake sinks (becomes sog-
gy, lumpy, streaky)
Baking time too short
Set a longer baking time. Bak-
ing times cannot be reduced
by setting higher tempera-
tures
The cake sinks (becomes sog-
gy, lumpy, streaky)
Too much liquid in the mixture
Use less liquid. Pay attention
to mixing times, especially if
using mixing machines
Cake is too dry Oven temperature too low Set oven temperature higher
Cake is too dry Baking time too long Set a shorter baking time
Cake browns unevenly
Oven temperature too high
and baking time too short
Set a lower oven temperature
and a longer baking time
Cake browns unevenly Mixture is unevenly distributed
Spread the mixture evenly on
the baking tray
Cake does not cook in the bak-
ing time given
Temperature too low
Use a slightly higher oven set-
ting
Soufflés and au gratin dishes table
Oven function: Ventitherm® Fan Operated Cooking
Food Shelf position Temperature (°C) Time (min)
Pasta bake 1 180-200 30-50
Lasagne 1 180-200 25-40
Vegetables au gratin 1) 1 160-170 15-30
Helpful hints and tips 17