AEG B3040-1 Baking Table, Hot Air H, Conventional O, Time, Shelf, Temper, For Both, Baking on

Baking Table

Type of Cake or Pastry	Hot Air H		Conventional O		Time
	Shelf	Temper-	Shelf	Tempera-	For Both
	Position	ature	Position	ture	Functions
	from	ºC	from	ºC	Hours:
	Bottom		Bottom		Mins.
Baking in tins
Ring-shaped or
pudding-bowl shaped	1	150-170	1	160-180	0:50-1:10
cakes
Madeira cake/	1	140-160	1	150-170	1:10-1:30
king cake
Sponge cake	1	140-160	2	160-180	0:25-0:40
Shortcrust pastry flan base	3	170-180	2	190-2101	0:10-0:25
Sponge flan base	3	150-170	2	170-190	0:20-0:25
Covered apple flan	1	150-170	1	170-190	0:50-1:00
Savoury flan	1	160-180	1	190-210	0:30-1:10
(e.g., quiche lorraine)
Cheesecake	1	140 -160	1	170-190	1:00-1:30
Baking on
baking trays
Plaited roll/ring	3	160-170	3	170-190	0:30-0:40
Fruit loaf	3	160-1701	3	160-1801	0:40-1:00
Bread (rye bread) initially	1	180-2001	2	2501	0:20
.....................................then		140-160		160-180	0:30-1:00
Cream puffs/eclairs2	3	160-	3	190-210	0:25-0:40
		1701
Swiss roll	3	150-1701	3	180-2001	0:10-0:20
Dry streusel cake3	3	150-160	3	170-190	0:20-0:40
Butter cake/sugar cake,	3	160-1701	3	190-2101	0:15-0:30
sugar-topped cakes

18