Aeg-Electrolux E4106-5-M User Manual download pdf (Page 23)

23Uses, Tables and Tips

Cheesecake Conventional 1 170-190 1:00-1:30

Cakes/pastries/breads on baking trays

Plaited bread/bread crown Conventional 3 170-190 0:30-0:40

Christmas stollen Conventional 3 160-180

0:40-1:00

Bread (rye bread)

-first of all

-then

Conventional 1

230

160-180

0:25

0:30-1:00

Cream puffs/eclairs Conventional 3 160-170

0:15-0:30

Swiss roll Conventional 3 180-200

0:10-0:20

Cake with crumble topping

(dry)

True fan 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)

True fan 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

True fan 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)

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

Type of

baking

Oven function

Oven

level

Temperature

°C

Time

Hr: Mins.

1 2 ... 18 19 20 21 22 23 24 25 26 27 28 ... 43 44

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Aeg-Electrolux E4106-5-M User Manual Page 23

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