Baking Table | AEG B3040-1 specs

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	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)	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	1	140-160	2	160-180	0:30-1:00
	.....................................then		140-160		160-180	0:30-1:00
	Cream puffs/eclairs2	3	160-	3	190-210	0:25-0:40
	Cream puffs/eclairs2	3	1701	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	3	160-1701	3	190-2101	0:15-0:30
	sugar-topped cakes

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Image 18

AEG B3040-1 manual Baking Table

Contents

Competence B3040-1 Dear Customer Contents What to do if Safety Instructions General Safety Intended Use To Avoid Damaging Your Appliance Eco-insulation Disposal adviceDisposal Disposing of packaging material Appliance Assembly Control Panel Oven Features Oven Accessories Combination shelfUniversal baking tray Oven Functions Defrosting Pyroluxe Before Using for the First Time Initial Cleaning Inserting shelf unit Using the OvenPositioning the Shelf Unit and the Universal Baking Tray Inserting the shelf unit and tray Switching the Oven On and Off Uses, Tables and Tips BakingBaking tins General information Baking Table Biscuits Tips for Baking Tip Table for Soufflés and Dishes Au Gratin Table for Frozen and Ready-Made Foods Roasting Ovenware for roasting To make use of the residual heat Table for Roasting Poultry Game210-220 Fish steaming Minutes GrillingGrilling table From the bottom Dishes for defrosting DefrostingDefrosting table Defrost Final Dish Preserving jars PreservingPreserving times Fruit and pickled gherkins Exterior of the Appliance Cleaning and CareAccessories Oven Interior Side Support Rails Removing the side support rails Fitting the side support rails Oven Light Cleaning with PyroluxeReplacing the oven light bulb/cleaning the glass Replace with Oven Door Removing the oven doorHanging the oven door Clean the glass panels Oven Door GlassRemoving the glass door panels Biggest panel at the top Re-hang the oven door What to do if Please contact your specialist dealer or customer service Technical Data Oven Interior DimensionsRegulations, Standards, Directives Page Page Page Cleaning Index Service Is it a technical fault?When do you incur costs even during the warranty period?