Aeg-Electrolux 41056VH-MN User Manual download pdf (Page 22)

Uses, Tables and Tips22

Yeast cakes with delicate

toppings (e. g, quark, cream,

custard)

Conventional 3 160-180

0:40-1:20

Pizza (with a lot of

topping)

True fan 1 180-200

0:30-1:00

Pizza (thin crust) True fan 1 200-220

0:10-0:25

Unleavened bread True fan 1 200-220 0:08-0:15

Tarts (CH) True fan 1 180-200 0:35-0:50

Biscuits

Short pastry biscuits True fan 3 150-160 0:06-0:20

Viennese whirls True fan 3 140 0:20-0:30

Viennese whirls Conventional 3 160

0:20-0:30

Biscuits made with sponge

mixture

True fan 3 150-160 0:15-0:20

Pastries made with egg

white, meringues

True fan 3 80-100 2:00-2:30

Macaroons True fan 3 100-120 0:30-0:60

Biscuits made with yeast

dough

True fan 3 150-160 0:20-0:40

Puff pastries True fan 3 170-180

0:20-0:30

Rolls True fan 3 160

0:20-0:35

Rolls Conventional 3 180

0:20-0:35

Small cakes (20per tray) True fan 3 140

0:20-0:30

Small cakes (20per tray) Conventional 3 170

0:20-0:30

1) Pre-heat the oven

2) Use the drip tray or roasting tray

Type of

baking

Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

1 2 ... 17 18 19 20 21 22 23 24 25 26 27 ... 43 44

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Aeg-Electrolux 41056VH-MN User Manual Page 22

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