Stimmen - 4, Durchschnittliche Bewertung: 4.5 ( )

Hersteller: AEG Dateigröße: 585.72 kb Dateiname: 947318en.pdf Unterrichtssprache:

0:50-1:10 1:00-1:30 0:30-0:40 0:40-1:00 0:20 0:30-1:00 3. 3. 190-210 0:15-0:30 160-1701 Swiss Roll 3. 160-170 3. 0:10-0:20 Dry Streusel Cake 180-2001 3. 150-160 3. 160-180 0:20-0:40 Butter Cake/Sugar Cake, 3. 3. 0:15-0:30 160-1701 190-2101 Bienenstich Fruit Flan (on yeast 3. 150-170 3. 170-190 0:25-0:50 pastry/sponge base)2 Operating Instructions Type of Cake or Pastry Pizza & Baking S Conventional O Time Shelf Shelf Tempera- Tempera- for both Position Position ture ture functions from the from the .C .C Hr.: Min. Top Top Fruit Flans on Shortcrust 3. 160-170 3. 170-190 0:40-1:20 Pastry Base1 Flat Cakes with Delicate Toppings 3. 140-160 3. 160-180 0:40-1:20 (e.g. curd cheese, cream) Pizza & baking 5. 180-200 5. 0:30-1:00 190-2101 (with deep topping) Pizza & baking (thin) 5. 200-220 5. 0:10-0:25 230-3001 Unleavened Bread 3. 200-220 3. 0:08-0:15 270-3001 Wahen (CH) 3. 5. 0:35-0:50 180-2001 210-2301 Biscuits Shortcrust Biscuits 3. 150-160 3. 0:06-0:20 170-1901 Small Piped Biscuits 3. 140-150 3. 0:10-0:40 Sponge Fingers 160-1801 3. 150-160 3. 170-190 0:15-0:20 Meringues 3. 80-100 3. 100-120 2:00-2:30 Macaroons 3. 100-120 3. 120-140 0:30-0:60 Small Pastries with Yeast 3. 160-170 3. 170-190 0:20-0:40 Small Pastries made from 3. 3. 0:20-0:30 170-1801 190-2101 Puff Pastry Bread Rolls 3. 5. 0:20-0:35 1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray! The information given in bold shows you the best oven function to use in each case. 180-2001 180-2201 Operating Instructions Baking at several shelf positions Fan Cooking U Time Type of Cake or Pastry Shelf Position from the Top Tempera- Hr.: Min. ture .C 2 Levels 3 Levels Cakes and Pastries on Baking Sheets Cream Puffs/Eclairs 0:35-0:60 Dry Streusel Cake 0:30-0:60 Pizza & baking 0:40-0:70 Biscuits Shortcrust Biscuits 2. and 5. 1. 3. and 5. 150-160 0:15-0:35 Small Piped Biscuits 2. and 5. 1. 3. and 5. 140-150 0:20-0:60 Sponge Fingers 2. and 5. 1. 3. and 5. 160-170 0:25-0:40 Meringues 2. and 5. - 80-100 2:10-2:50 Macaroons 2. and 5. 1. 3. and 5. 100-120 0:40-1:20 Small Pastries with Yeast 2. and 5. - 160-170 0:30-0:60 Small Pastries made from 2. and 5. - 0:30-0:50 170-1801 Puff Pastry Bread Rolls 2. and 5. - 0:30-0:55 180-1901 2. and 5. -170-180 2. and 5. -140-160 2. and 5. -170-190 Tips on Baking Tip Push a wooden skewer into the highest point of the This is how to tell if your cake cake. When no more cake mixture sticks to the wood, is cooked through you can switch off the oven and utilise the residual heat. The cake collapses (is sticky, Check your recipe. Next time use less liquid. Observe not properly cooked through, mixing times, particularly when using kitchen appliwater marks) ances. Next time select a dark cake tin or place the cake one The cake is too light level lower. Cake with moist topping/ Next time bake at a lower temperature and increase cake is not cooked through, the cooking time. is unevenly browned Operating Instructions Pies and Gratins Table Conventional O Rothitherm I Time Shelf Shelf Tempera- Tempera- Position Position ture ture Hr.: Min. from the from the °C °C top top Pasta Bake 4. 200-220 3. 160-170 0:45-1:00 Lasagne 3. 180-200 3. 160-170 0:25-0:40 Gratinated 3. 22-230 3. 160-170 0:15-0:30 Vegetables Browned 3. 230-240 3. 160-170 0:15-0:30 Baguettes Sweet 4. 200-220 – – 0:40-0:60 Puddings Fish Pies 3. 210-220 3. 160-170 0:30-1:00 Stuffed 3. 220-250 3. 160-170 0:30-1:00 Vegetables Frozen Ready Meals Table Shelf Food to be Position from Oven Function Temperature Time Cooked the Top Frozen Pizza 3. Conventional O In accordance with maker’s instructions In accordance with maker’s instructions Chips1 (300-600 g) 2. Rothitherm I 200-220 °C 15-25 Min. Baguettes 2./3. Conventional O In accordance with maker’s instructions In accordance with maker’s instructions Fruit Flan 2./3. Conventional O In accordance with maker’s instructions In accordance with maker’s instructions 1) Comment: Turn chips 2-3 times during cooking. Operating Instructions Roasting For roasting, use the rothitherm I or conventional O oven function. 1 Important: Use the fat filter when roasting! Roasting Dishes • Any heat-resistant dish is suitable for roasting. • In the case of dishes with plastic handles, ensure that the handles are heat-resistant. • Large roasts can be roasted directly on the universal sheet or on the shelf with the universal sheet underneath (e.g. turkey, goose, 3-4 chickens, 3-4 knuckles). • We recommend roasting all lean types of meat in a casserole with a lid (e.g. veal, pork or beef pot roasts, frozen meat). This way the meat will remain juicier. • You can roast all types of meat that should have a crispy exterior in a casserole without a lid (e.g. pork, meat loaf, lamb, mutton, duck, 1-2 knuckles, 1-2 chickens, small poultry, sirloin, fillet, game). • Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty! Shelf Positions • Please see the following table for the shelf positions to use. Notes on ...

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