AEG COM5133V-M Bedienungsanleitung PDF herunterladen (Seite 23)

Operating Instructions

Baking Table

Type of Cake or Pastry Hot Air H Conventional O Time

Shelf

Position

from the

Top

Tempe-

rature

ºC

Shelf

Position

from the

Top

Tempe-

rature

ºC

For Both

Functions

Hrs.: Min.

Cakes in Cake Tins

Ring-Shaped Cakes 5. 150-170 5. 160-180 0:50-1:10

Madeira Cake/

King Cake

5. 140-160 5. 150-170 1:10-1:30

Sponge Cake 3. 140-160 5. 160-180 0:25-0:40

Shortcrust Pastry Flan

Base

3. 170-180 5.

190-210

0:10-0:25

Sponge Flan Base 3. 150-170 5. 170-190 0:20-0:25

Covered Apple Flan 5. 150-170 5. 170-190 0:50-1:00

Savoury Flan

(e.g. Quiche Lorraine)

5./6. 180-200 5./6. 180-200 0:30-1:10

Cheesecake 5. 140-160 5. 160-180 1:00-1:30

Cakes and Pastries

on Baking Sheets

Plaited Roll/Ring 3. 160-170 3. 170-190 0:30-0:40

Christmas Stollen 3.

160-170

160-180

0:40-1:00

Bread (rye bread) first

.................................then

180-200

140-160

250

160-180

0:20

0:30-1:00

Cream Puffs/Eclairs

3. 160-170 3. 190-210 0:25-0:40

Swiss Roll 3.

150-170

180-200

0:10-0:20

Dry Streusel Cake

3. 150-160 3. 170-190 0:20-0:40

Butter Cake/Sugar Cake,

Bienenstich

160-170

190-210

0:15-0:30

Fruit Flan (on yeast

dough/sponge base)

3. 140-160 3. 170-190 0:25-0:50

Fruit Flans on Shortcrust

Pastry Base

- - 3. 170-190 0:40-1:20

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