AEG 43036IW-MN User Manual page 24

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Type of baking
Fruit tarts, short
crust pastry
Fruit tarts, short
crust pastry
Fruit tarts, crum-
ble pastry
10.4 Conventional Baking
Type of baking
Bread rolls
Wholemeal rolls
Småt gærbrød med fyld
Formbröd
Ciabatta rolls
Foccacia
Pita bread
Pretzels
White loaf / Limpor
White loaf
Ciabatta
Wholemeal loaf
Rye bread, mix
- baking
Baguettes
Bradepandekage
Fruktkakor
Muffins
Rulltarta
Bullar
Längder/ Kransar
Pepparkakor
Formkage
Sponge cakes/Madeira
cakes
Sandwich cake, roll
Meringues
Shelf Temperature °C
2+4
2+4
2+4
Shelf
3-4
3-4
3-4
2-3
3-4
3-4
3-4
3-4
2
1-2
1-2
1-2
1
1
3-4
2-3
3
3
3
3
3
3
3-4
1-2
3-4
3-4
Time in minutes
pre-baking, bases
150-160
150-160 finishing 35-45
170-180
Temperature
°C
200-225
190-200
200-225
190-210
210-230
220-230
250
180-200
175-225
190-210
210-220
180-200
275
190
220-230
170-180
150-170
180-200
220-250
220-250
180-200
220-225
170-180
170-180
200-225
100
10-15
30-40
Time in mi-
nutes
10-20
20-25
10-12
30-40
10-20
15-20
5-15
12-15
35-45
25-40
15-25
35-45
heating
55-65
15-30
50-60
70-80
10-20
6-15
8-15
25-35
8-12
35-45
40-50
8-12
90-120