Aeg-Electrolux E1100-4-M SA R05 User Manual download pdf (Page 26)

Baking table

Type of baking

Oven

level

Temperature

ºC

Time

Baking in tins

Ring cake or brioche 1 160-180 0:50-1:10

Madeira cake, fruit cakes 1 150-170 1:10-1:30

Sponge flan 1 160-180 0:25-0:40

Flan base - short pastry 3 190-210

0:10-0:25

Flan base - sponge mixture 3 170-190 0:20-0:25

Apple tart (covered) 1 170-190 0:50-1:00

Apple pie

(2tins Ø20cm, placed diagonally to

one another)

1 180-200 0:20-0:30

Savoury flan (e. g., quiche lorraine) 1 180-200 0:30-1:10

Cheesecake 1 160-180 1:00-1:30

Cakes/pastries/breads on baking trays

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

Christmas stollen 3 160-180

0:40-1:00

Bread (rye bread) first of all

.......................................then

250

160-180

0:20

0:30-1:00

Cream puffs, eclairs 3 190-210 0:25-0:40

Swiss roll 3 180-200

0:10-0:20

Dry streusel cake 3 160-180 0:20-0:40

Buttered almond cake, sugar cakes,

Bienenstich (custard-filled cake, coat-

ed with sugar and almonds)

3 190-210

0:15-0:30

Fruit flans (made with yeast dough/

sponge mixture)

3 170-190 0:25-0:50

Fruit flans made with short pastry 3 170-190 0:40-1:20

Yeast cakes with delicate

fillings (e. g., cream cheese, cream,

etc.) (cooked on baking sheet)

3 160-180 0:40-1:20

Pizza (with a lot of topping) 1 190-210

0:30-1:00

Pizza (thin crust) 1 230-250

0:10-0:25

Unleavened bread 1 230-250

0:08-0:15

Tarts (Swiss-style) 1 210-230

0:35-0:50

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Aeg-Electrolux E1100-4-M SA R05 User Manual Page 26

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