AEG COMPETENCE B6140-1 - Baking Tables; Baking on one level

Operating Instructions
33
Baking Tables
Baking on one level
Cakes, Biscuits, Bread,
Pies
BAKING CONVENTIONAL Time
Shelf
position
from
bottom
Temp.
ºC
Shelf
position
from
bottom
Temp.
1
ºC
Hours:
Min.
Using cake tins
Cakes in pound cake tins 1 150-160 1 160-170 1:00-1:10
Sandcakes/
Cakes in loaf tins
1 150-160 1 160-170 1:15-1:30
Madeira cake 1 150-160 1 160-170 1:00-1:10
Dundee cake 1 130-140 1 140-150 2:30-3:00
Large Christmas cake (10“) 1 130 1 130-140 4:30-5:00
Victoria Sandwich 2 160 2 180-190 0:25-0:35
Pastry cases 3 180-190 2 210-220 0:10-0:25
Bakewell tart - 160-170 1 180-190 0:45-0:55
Swiss roll - - 3 180-200 0:10-0:15
Flans & quiches 2 or 1 170-180 2 180-200 0:30-0:50
Using baking sheets
Short bread 3 140-150 3 150-170 0:40-0:50
Biscuits 3 150-170 3 180-200 0:15-0:25
Macaroons 3 140-150 3 150-170 0:25-0:35
Apple strudel 3
170-180
1
3 210-220 0:30-0:50
Choux pastry buns 3
160-170
1
3 200-210 0:20-0:35
Buns / cup cakes 3
150-160
1
3 190-210 0:25-0:35
Scones 3 200 3 220-240 0:10-0:15
Meringues - - 3 100-120 3:30-4:30
Sausage rolls 3
170-180
1
3 210-220 0:20-0:35