AEG B3040-1 manual Hot Air H, Conventional O, Time, Shelf, Temper, For Both, Biscuits

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.
Fruit flan
(with a yeast dough/sponge	3	140-160	3	170-190	0:25-0:50
base)
Fruit flan with shortcrust	3	150- 170	3	170-190	0:40-1:20
pastry base2
Tarts baked with
delicate fillings	-	-	3	170-190	0:40-1:20
(e.g., curd cheese, cream.)
Pizza (with deep topping)2	1	180-200	1	190-2101	0:30-1:00
Pizza (thin)	-	-	1	230-3001	0:10-0:25
Unleavened Bread	-	-	1	275-3001	0:08-0:15
Flat sweet or savoury pies	1	180-200	1	210-230	0:35-0:50
Biscuits
Shortbread biscuits3	3	150-160	3	170-1901	0:06-0:20
Small piped biscuits3	3	140-150	3	160-180	0:10-0:40
Sponge fingers3	3	150-160	3	170-190	0:15-0:20
Meringues	3	80-100	3	100-120	2:00-2:30
Macaroons	3	100-120	3	120-140	0:30-0:60
Small pastries made with	3	150-160	3	170-190	0:20-0:40
yeast dough
Small pastries made with	3	170-1801	3	190-2101	0:20-0:30
puff pastry
Bread Rolls	3	170-1901	3	180-2201	0:20-0:35

1)Pre-heat the oven

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

3)Baking on 2 levels possible Information printed in bold type indicates the preferred oven function or temperature

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