4 conventional baking – AEG 43036IW-MN Benutzerhandbuch
Seite 23
Type of baking
Shelf
Temperature °C
Time in minutes
Bullar
2+4
185-195
8-15
Längder/ Kransar
2+4
170-180
25-35
Pepparkakor
2+4
160-170
8-15
Formkage
2+4
150-160
30-40
Sponge cakes/
Madeira cakes
2
150-160
50-60
Meringues
2+4
100
90-120
Meringue bases
2+4
100
90-120
- heating
2+4
with oven turned
off
25
Biscuits
2+4
150-160
10-20
Choux pastry
2+4
155-165
30-40
Fruit tarts, short
crust pastry
2+4
150-160
pre-baking, bases
10-15
Fruit tarts, short
crust pastry
2+4
150-160
finishing 35-45
Fruit tarts, crum-
ble pastry
2+4
170-180
30-40
10.4 Conventional Baking
Type of baking
Shelf
Temperature
°C
Time in mi-
nutes
Bread rolls
3-4
200-225
10-20
Wholemeal rolls
3-4
190-200
20-25
Småt gærbrød med fyld
3-4
200-225
10-12
Formbröd
2-3
190-210
30-40
Ciabatta rolls
3-4
210-230
10-20
Foccacia
3-4
220-230
15-20
Pita bread
3-4
250
5-15
Pretzels
3-4
180-200
12-15
White loaf / Limpor
2
175-225
35-45
White loaf
1-2
190-210
25-40
Ciabatta
1-2
210-220
15-25
Wholemeal loaf
1-2
180-200
35-45
Rye bread, mix
1
275
heating
- baking
1
190
55-65
Baguettes
3-4
220-230
15-30
ENGLISH
23