AEG 2003 F Tips on Baking, Operating Instructions, Shelf, Type of Cake or Pastry, Waehen CH

Operating Instructions

	Shelf
Type of Cake or Pastry	Position	Temperature	Time
	from the	ºC
	Top
Waehen (CH)	5.	210-2301	0:35-0:50
Biscuits
Shortcrust Biscuits	3.	170-1901	0:06-0:20
Small Piped Biscuits	3.	160-1801	0:10-0:40
Sponge Fingers	3.	170-190	0:15-0:20
Meringues	3.	100-120	2:00-2:30
Macaroons	3.	120-140	0:30-0:60
Small Pastries made with Yeast Dough	3.	170-190	0:20-0:40
Small Pastries made with Puff Pastry	3.	190-2101	0:20-0:30
Bread Rolls	5.	180-2201	0:20-0:35

1)Pre-Heat the Oven

2)Use the combination/fat tray or the fat tray!

Tips on Baking

	Tip
	Push a wooden skewer into the highest point of the
This is how to tell if your cake	cake. When no more cake mixture sticks to the wood,
is cooked through	you can switch off the oven and utilise the residual
	heat.
The cake collapses (is sticky,	Check your recipe. Next time use less liquid. Observe
not properly cooked through,	mixing times, particularly when using kitchen appli-
water marks)	ances.
The cake is too light	Next time use a dark cake tin or place the cake one
	level lower.
Cake with moist topping/	Next time bake at a lower temperature and increase
cheesecake is not cooked
	the cooking time.
through

22