AEG BP5003001 First part, 2301 Ess, Second part Baking Process Cream puffs, Eclairs, Swiss roll

					Helpful hints and tips
								17
Type of baking		Oven function	Shelf position	Temperature °C		Time in min.
Bread (rye bread):
1.	First part of
	baking proc-	Conventional	1	1.	2301)	1.	20
	ess.
		Cooking		2.	160 - 180	2.	30 - 60
2.	Second part
	of baking
	process.
Cream puffs/		Conventional	3	190 - 210 1)			20 - 35
eclairs		Cooking
Swiss roll		Conventional	3	180 - 200 1)			10 - 20
		Cooking
Cake with crum-		True Fan Cooking	3		150 - 160		20 - 40
ble topping (dry)
Buttered almond		Conventional	3	190 - 210 1)			20 - 30
cake/sugar cakes		Cooking
Fruit flans (made
with yeast dough/		True Fan Cooking	3		150		35 - 55
sponge mixture)
2)
Fruit flans (made
with yeast dough/		Conventional	3		170		35 - 55
sponge mixture)		Cooking
2)
Fruit flans made		True Fan Cooking	3		160 - 170		40 - 80
with short pastry
Yeast cakes with		Conventional
delicate toppings			3	160 - 180 1)			40 - 80
(e. g, quark,		Cooking
cream, custard)

1)Pre-heat the oven

2)Use deep pan

Biscuits

Type of baking	Oven function	Shelf position	Temperature °C	Time in min.
Short pastry bis-	True Fan Cooking	3	150 - 160	10 - 20
cuits
Short bread/ Pas-	True Fan Cooking	3	140	20 - 35
try Stripes
Short bread/ Pas-	Conventional	3	160 1)	20 - 30
try Stripes	Cooking
Biscuits made	True Fan Cooking	3	150 - 160	15 - 20
with sponge mix-
ture