Food
Function
Temperature
(°F )
Time (min)
Shelf position
Bread (rye
bread):
1. First part of
baking proc-
ess.
2. Second part
of baking
process.
Top / Bottom
Heat
1. 450
1)
2. 320 - 360
1. 20
2. 30 - 60
1
Cream puffs /
eclairs
Top / Bottom
Heat
380 - 410
1)
20 - 35
3
Swiss roll
Top / Bottom
Heat
360 - 400
1)
10 - 20
3
Cake with crum-
ble topping (dry)
True Fan Cook-
ing
300 - 320
20 - 40
3
Buttered al-
mond cake /
sugar cakes
Top / Bottom
Heat
380 - 410
1)
20 - 30
3
Fruit flans (made
with yeast
dough / sponge
mixture)
2)
True Fan Cook-
ing
300
35 - 55
3
Fruit flans (made
with yeast
dough / sponge
mixture)
2)
Top / Bottom
Heat
340
35 - 55
3
Fruit flans made
with short pastry
True Fan Cook-
ing
320 - 340
40 - 80
3
Yeast cakes with
delicate top-
pings (e.g,
quark, cream,
custard)
Top / Bottom
Heat
320 - 360
1)
40 - 80
3
1)
Preheat the oven.
2)
Use a deep pan.
Biscuits
Food
Function
Temperature
(°F )
Time (min)
Shelf position
Short pastry bis-
cuits
True Fan Cook-
ing
300 - 320
10 - 20
3
www.aeg.com
30
Summary of Contents for BS730470MM
Page 1: ...USER MANUAL BS730470MM EN ...
Page 53: ...ENGLISH 55 ...