AEG COMPETENCE B8920-1 User Manual
Page 42
42
Fruit flans made with
short pastry
2)
3
150- 170
3
170-190
0:40-1:20
Yeast cakes with
delicate toppings/fillings
(e. g. cream cheese,
cream, etc)
-
-
3
170-190
0:40-1:20
Pizza (with a lot of top-
ping)
2)
1
180-200
1
190-210
1)
0:30-1:00
Pizza (round baking
sheet)
1
230
1)
1
230
1)
0:10-0:25
Unleavened bread, pitta
bread
-
-
2
230
1)
0:15-0:25
Tarts (CH)
1
180-200
1
210-230
0:35-0:50
Biscuits
Short pastry biscuits
3)
3
150-160
3
170-190
1)
0:06-0:20
Viennese whirls
3)
3
140-150
3
160-180
0:10-0:40
Biscuits made with
sponge mixture
3)
3
150-160
3
170-190
0:15-0:20
Pastries made with egg
white, meringues
3
80-100
3
100-120
2:00-2:30
Macaroons
3
100-120
3
120-140
0:30-0:60
Danish pastries
3
150-160
3
170-190
0:20-0:40
Puff pastries
3
170-180
1)
3
190-210
1)
0:20-0:30
Rolls
3
170-190
1)
3
180-220
1)
0:20-0:35
Browning
“Hawaii” toast
3
200-220
3
230
1)
0:14-0:16
1) Pre-heat the oven.
2) Use all-purpose tray or drip tray.
3) Baking on 2 levels possible.
The numbers printed in bold indicate the most suitable oven
function or temperature.
Type of baking
Fan Cooking
Conventional Oven
Time
Oven
level
Tempera-
ture
ºC
Oven
level
Tempera-
ture
ºC
for both
functions
Hours:
Mins.