Aeg-Electrolux B4101-5-B User Manual download pdf (Page 19)

19Uses, Tables and Tips

Baking on more than one oven level

Viennese whirls Conventional 3 160

1)

0:20-0:30

Biscuits made with sponge

mixture

Fan-assisted

circulation

3 150-160 0:15-0:20

Biscuits made with sponge

mixture

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

2) Use the drip tray or roasting tray

Type of baking

Fan-assisted

circulation

True fan

Temperature

in °C

Time

Hours:

Mins.

Shelf positions from bottom

2 levels 3 levels

Cakes/pastries/breads on baking trays

Cream puffs/Eclairs 1/4 --- 160-180

1))

0:35-0:60

Dry streusel cake 1/3 --- 140-160 0:30-0:60

Biscuits/small cakes/pastries/rolls

Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35

Viennese whirls 1/3 1/3/5 140 0:20-0:60

Biscuits made with sponge

mixture

1/3 --- 160-170 0:25-0:40

Type of

baking

Ovenfunction

Shelf

position

Tempera-

ture °C

Time

Hours

mins.

1 2 ... 14 15 16 17 18 19 20 21 22 23 24 ... 43 44

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