Aeg-Electrolux B4431-5-M EU R08 User Manual download pdf (Page 28)

Uses, Tables and Tips28

Cake with crumble topping

(dry)

Convection with

ring heating

element

3 150-160 0:20-0:40

Buttered almond cake/sugar

cakes

Conventional 3 190-210

0:15-0:30

Fruit flans

(made with yeast dough/

sponge mixture)

Convection with

ring heating

element

3 150 0:35-0:50

Fruit flans

(made with yeast dough/

sponge mixture)

Conventional 3 170 0:35-0:50

Fruit flans made with short

pastry

Convection with

ring heating

element

3 160-170 0:40-1:20

Yeast cakes with delicate

toppings (e. g, quark, cream,

custard)

Conventional 3 160-180

0:40-1:20

Pizza (with a lot of top-

ping)

Convection with

ring heating

element

1 180-200

0:30-1:00

Pizza (thin crust) Convection with

ring heating

element

1 200-220

0:10-0:25

Unleavened bread Convection with

ring heating

element

1 200-220 0:08-0:15

Tarts (CH) Convection with

ring heating

element

1 180-200 0:35-0:50

Biscuits

Short pastry biscuits Convection with

ring heating

element

3 150-160 0:06-0:20

Viennese whirls Convection with

ring heating

element

3 140 0:20-0:30

Viennese whirls Conventional 3 160

0:20-0:30

Biscuits made with sponge

mixture

Convection with

ring heating

element

3 150-160 0:15-0:20

Type of

baking

Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

1 2 ... 23 24 25 26 27 28 29 30 31 32 33 ... 59 60

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Aeg-Electrolux B4431-5-M EU R08 User Manual Page 28

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