AEG COMPETENCE B3040-1 User Manual
Page 19
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Fruit flan
(with a yeast dough/sponge
base)
3
140-160
3
170-190
0:25-0:50
Fruit flan with shortcrust
pastry base
2
3
150- 170
3
170-190
0:40-1:20
Tarts baked with
delicate fillings
(e.g., curd cheese, cream.)
-
-
3
170-190
0:40-1:20
Pizza (with deep topping)
2
1
180-200
1
190-210
1
0:30-1:00
Pizza (thin)
-
-
1
230-300
1
0:10-0:25
Unleavened Bread
-
-
1
275-300
1
0:08-0:15
Flat sweet or savoury pies
1
180-200
1
210-230
0:35-0:50
Biscuits
Shortbread biscuits
3
3
150-160
3
170-190
1
0:06-0:20
Small piped biscuits
3
3
140-150
3
160-180
0:10-0:40
Sponge fingers
3
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
150-160
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
170-190
1
3
180-220
1
0:20-0:35
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray alone
3) Baking on 2 levels possible Information printed in bold type indicates the
preferred oven function or temperature
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.