Conventional baking on one level – AEG 40006VS-MN Benutzerhandbuch
Seite 17
Type of baking
Shelf position
Temperature °C
Time in min.
2 levels
Biscuits made with
sponge mixture
2/4
160 - 170
25 - 40
Biscuits made with
egg white, merin-
gues
2/4
80 - 100
130 - 170
Macaroons
2/4
100 - 120
40 - 80
Biscuits made with
yeast dough
2/4
160 - 170
30 - 60
Puff pastries
2/4
170 - 180
1)
30 - 50
Rolls
2/4
180
1)
25- 40
Small cakes (20per
tray)
2/4
150
1)
20 - 40
1) Pre-heat the oven
CONVENTIONAL BAKING ON ONE LEVEL
Baking in tins
Type of baking
Shelf position
Temperature °C
Time in min.
Ring cake or brio-
che
2
160 - 180
50 - 70
Madeira cake/fruit
cakes
1 - 2
150 - 170
50 - 90
Fatless sponge
cake
3
170
1)
25 - 40
Flan base - short
pastry
2
190 - 210
1)
10 - 25
Flan base - sponge
mixture
2
170 - 190
20 - 25
Apple pie (2tins
Ø20cm, diagonally
off set)
1 - 2
180
60 - 90
Savoury flan (e. g,
quiche lorraine)
1
180 - 220
35- 60
Cheesecake
1 - 2
160 - 180
60 - 90
1) Pre-heat the oven
Cakes/pastries/breads on baking trays
Type of baking
Shelf position
Temperature °C
Time in min.
Plaited bread/
bread crown
2
170 - 190
40 - 50
ENGLISH
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