AEG E4101-4 Baking table

Baking table

Type of	Ovenfunction	Shelf	Tempera-	Time
				Hours
baking		position	ture °C
				mins.
Baking in tins
Ring cake or brioche	Fan-assisted		150-160	0:50-1:10
		1
	circulation
Madeira cake/Fruitcakes	Fan-assisted	1	140-160	1:10-1:30
	circulation
Sponge cake	Fan-assisted	1	140-160	0:25-0:40
	circulation
Flan base - short pastry	Conventional	3	180-200	0:10-0:25
Flan base - sponge mix-	Fan-assisted	3	150-170	0:20-0:25
ture	circulation
Apple pie	Conventional	1	170-190	0:50-1:00
Apple pie (2tins Ø20cm,	Conventional	1	180-200	0:20-0:30
diagonally off set)
Apple pie (2tins Ø20cm,	Fan-assisted	1	170-190	1:05-1:20
diagonally off set)	circulation
Savoury flan (e. g. quiche	Conventional	1	180-200	0:30-1:10
lorraine)
Cheesecake	Conventional	1	170-190	1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown	Conventional		170-190	0:30-0:40
		3
Christmas stollen	Conventional	3	160-1801)	0:40-1:00
Bread (rye bread)	Conventional	2	2501)	0:20
-first of all
-then			160-180	0:30-1:00
Cream puffs/Eclairs	Fan-assisted	3	160-1701)	0:15-0:30
	circulation
Swiss roll	Conventional	3	180-2001)	0:10-0:20
Cake with crumble	Fan-assisted	3	150-160	0:20-0:40
topping(dry)	circulation
Buttered almond cake/	Conventional	3	190-2101)	0:15-0:30
sugar cakes
Fruit flans	Fan-assisted	3	150-160	0:25-0:50
(made with yeast dough/	circulation
sponge mixture)2)

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