AEG COMPETENCE B4101-4 - Manual (Page 26)

26
Fruit flans (made with yeast
dough/sponge mixture)
2)
Fan-assisted
circulation
3 150 0:35-0:50
Fruit flans (made with yeast
dough/sponge mixture) Conventional 3 170 0:35-0:50
Fruit flans made with short
pastry Conventional 3 170-190 0:40-1:20
Yeast cakes with delicate
toppings (e. g. quark,
cream, vanilla cream) Conventional 3 160-180 0:40-1:20
Pizza (with a lot of top-
ping)
2
Conventional 1 190-210
1)
0:30-1:00
Pizza (thin crust) Conventional 1 230-250
1)
0:10-0:25
Unleavened bread Conventional 1 250-270 0:08-0:15
Tarts (CH) Conventional 1 200-220 0:35-0:50
Biscuits
Short pastry biscuits Fan-assisted
circulation
3 150-160 0:06-0:20
Short pastry biscuits Fan-assisted
circulation
1 / 3 150-160 0:06-0:20
Viennese whirls Fan-assisted
circulation
3 140 0:20-0:30
Viennese whirls Fan-assisted
circulation
1 / 3 140 0:25-0:40
Viennese whirls Conventional 3 160
1)
0:20-0:30
Biscuits made with sponge
mixture Fan-assisted
circulation
3 150-160 0:15-0:20
Biscuits made with sponge
mixture Fan-assisted
circulation
1 / 3 150-160 0:15-0:20
Pastries made with egg
white, meringues Fan-assisted
circulation
3 80-100 2:00-2:30
Macaroons Fan-assisted
circulation
3 100-120 0:30-0:60
Biscuits made with yeast
dough Fan-assisted
circulation
3 150-160 0:20-0:40
Puff pastries Fan-assisted
circulation
3 170-180
1)
0:20-0:30
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.