Aeg-Electrolux 30006VE-WN User Manual Page 22

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Uses, Tables and Tips22
Fruit flans made with short
pastry
Conventional 3 170190 0:401:20
Yeast cakes with delicate top
pings (e. g. quark, cream, vanilla
cream)
Conventional 3 160180 0:401:20
Pizza (with a lot of topping) Conventional 1 190210
1)
0:301:00
Pizza (thin crust) Conventional 1 230250
1)
0:100:25
Unleavened bread Conventional 1 250270 0:080:15
Tarts (CH) Conventional 1 200220 0:350:50
Biscuits
Short pastry biscuits Fanassisted
circulation
3 150160 0:060:20
Short pastry biscuits Fanassisted
circulation
1 / 3 150160 0:060:20
Viennese whirls Fanassisted
circulation
3 140 0:200:30
Viennese whirls Fanassisted
circulation
1 / 3 140 0:250:40
Viennese whirls Conventional 3 160
1)
0:200:30
Biscuits made with sponge mix
ture
Fanassisted
circulation
3 150160 0:150:20
Biscuits made with sponge mix
ture
Fanassisted
circulation
1 / 3 150160 0:150:20
Pastries made with egg white,
meringues
Fanassisted
circulation
3 80100 2:002:30
Macaroons Fanassisted
circulation
3 100120 0:300:60
Biscuits made with yeast dough Fanassisted
circulation
3 150160 0:200:40
Puff pastries Fanassisted
circulation
3 170180
1)
0:200:30
Rolls Fanassisted
circulation
3 160
1)
0:200:35
Rolls Conventional 3 180
1)
0:200:35
Small cakes (20per tray) Fanassisted
circulation
3 140
1)
0:200:30
Small cakes (20per tray) Fanassisted
circulation
1 / 4 140
1)
0:250:40
Small cakes (20per tray) Conventional 3 170
1)
0:200:30
1) Preheat the oven
Type of baking Ovenfunction
Shelf
position
Temperature
°C
Time
Hours
mins.
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