Operating Instructions

Baking at several shelf positions

 

 

Fan Cooking U

 

 

Type of Cake or Pastry

Shelf Position from the Top

Tempera-

Time

Hr.: Min.

 

 

 

 

 

2 Levels

 

3 Levels

ture ºC

 

 

 

 

 

Cakes and Pastries on

 

 

 

 

 

 

 

 

 

 

Baking Sheets

 

 

 

 

 

Cream Puffs/Eclairs

2. and 5.

 

-

170-180

0:35-0:60

 

Dry Streusel Cake

2. and 5.

 

-

140-160

0:30-0:60

Pizza & baking

2. and 5.

 

-

170-190

0:40-0:70

Biscuits

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shortcrust Biscuits

2. and 5.

 

1. 3. and 5.

150-160

0:15-0:35

Small Piped Biscuits

2. and 5.

 

1. 3. and 5.

140-150

0:20-0:60

Sponge Fingers

2. and 5.

 

1. 3. and 5.

160-170

0:25-0:40

Meringues

2. and 5.

 

-

80-100

2:10-2:50

Macaroons

2. and 5.

 

1. 3. and 5.

100-120

0:40-1:20

Small Pastries with Yeast

2. and 5.

 

-

160-170

0:30-0:60

Small Pastries made from

2. and 5.

 

-

170-1801

0:30-0:50

Puff Pastry

 

 

 

 

 

 

 

 

 

 

 

 

Bread Rolls

2. and 5.

-

180-1901

0:30-0:55

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 select a dark cake tin or place the cake one

level lower.

 

Cake with moist topping/

Next time bake at a lower temperature and increase

cake is not cooked through,

the cooking time.

is unevenly browned

 

 

 

26

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AEG 5033 V operating instructions Tips on Baking, Baking at several shelf positions

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