Baking table – AEG COMPETENCE B3040-1 User Manual
Page 18
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Baking Table
Type of Cake or Pastry
Hot Air
H
Conventional
O
Time
Shelf
Position
from
Bottom
Temper-
ature
ºC
Shelf
Position
from
Bottom
Tempera-
ture
ºC
For Both
Functions
Hours:
Mins.
Baking in tins
Ring-shaped or
pudding-bowl shaped
cakes
1
150-170
1
160-180
0:50-1:10
Madeira cake/
king cake
1
140-160
1
150-170
1:10-1:30
Sponge cake
1
140-160
2
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
Baking on
baking trays
Plaited roll/ring
3
160-170
3
170-190
0:30-0:40
Fruit loaf
3
160-170
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
2
3
160-
170
1
3
190-210
0:25-0:40
Swiss roll
3
150-170
1
3
180-200
1
0:10-0:20
Dry streusel cake
3
3
150-160
3
170-190
0:20-0:40
Butter cake/sugar cake,
sugar-topped cakes
3
160-170
1
3
190-210
1
0:15-0:30