AEG COMPETENCE E4100-1 User Manual
Page 31
Operating Instructions
31
Fruit flan (with a yeast
dough/sponge base)
2
3
150-170
3
170-190
0:25-0:50
Fruit flans on shortcrust
pastry base
1
3
160-170
3
170-190
0:40-1:20
Tarts with delicate fillings
(e.g., curd cheese, cream,
sugar-topped cakes)
-
-
3
160-180
1
0:40-1:20
Pizza (with deep topping)
2
1
180-200
1
190-210
1
0:30-1:00
Pizza (thin)
1
200-220
1
230-300
1
0:10-0:25
Unleavened bread
1
200-220
1
270-300
1
0:08-0:15
Flat sweet or savoury
pies
1
180-200
1
210-230
0:35-0:50
Biscuits
Shortcrust biscuits
3
150-160
3
170-190
1
0:06-0:20
Small piped biscuits
3
140-150
3
160-180
0:10-0:40
Sponge fingers
3
150-160
3
170-190
0:15-0:20
Meringues
3
80-100
3
100-120
2:00-2:30
Macaroons
3
100-120
3
120-140
0:30-0:60
Small pastries made with
yeast dough
3
160-170
3
170-190
0:20-0:40
Small pastries made with
puff pastry
3
170-180
1
3
190-210
1
0:20-0:30
Bread rolls
3
180-200
1
3
180-220
1
0:20-0:35
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray!
Information printed in bold type indicates the preferred oven function in each
case.
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.