Baking table, Baking on one shelf position – AEG COMPETENCE E4100-1 User Manual
Page 30
Operating Instructions
30
Baking Table
Baking on one shelf position
Type of cake or pastry
Pizza & baking
S
Conventional
O
Time
Shelf
position
from
bottom
Tempera-
ture
ºC
Shelf po-
sition
from
bottom
Tempera-
ture
ºC
For both
functions
Hrs.: Mins.
Cakes in cake tins
Ring-shaped or
bowl-shaped cakes
1
150-160
1
160-180
0:50-1:10
Madeira cake/
king cake
1
140-160
1
150-170
1:10-1:30
Sponge cake
1
150-160
1
160-180
0:25-0:40
Shortcrust pastry flan
base
3
170-180
2
190-210
1
0:10-0:25
Sponge flan base
3
150-170
2
170-190
0:20-0:25
Covered apple flan
1
150-170
1
170-190
0:50-1:00
Savoury flan
(e.g., quiche lorraine)
1
160-180
1
190-210
0:30-1:10
Cheesecake
1
140-160
1
170-190
1:00-1:30
Cakes and pastries on
baking trays
Plaited roll/ring
3
160-170
3
170-190
0:30-0:40
Fruit loaf
3
150-170
1
3
160-180
1
0:40-1:00
Bread (rye bread) initially
.....................................then
1
.
180-200
1
140-160
2
250
1
160-180
0:20
0:30-1:00
Cream puffs/eclairs
3
160-170
1
3
190-210
0:15-0:30
Swiss roll
3
150-170
1
3
180-200
1
0:10-0:20
Dry streusel cake
3
150-160
3
160-180
0:20-0:40
Butter cake/sugar cake
3
160-170
1
3
190-210
1
0:15-0:30