AEG COMPETENCE 61016VI Installation And Operating Instructions Manual

31Fruit flans (made with yeastdough/sponge mixture) 2) Fan-assistedcirculation3 150 0:35-0:50Fruit flans (made with yeastdough/sponge mixture)Conventional 3 170 0:35-0:50Fruit flans made with shortpastryConventional 3 170-190 0:40-1:20Yeast cakes with delicatetoppings (e. g. quark,cream, vanilla cream)Conventional 3 160-180 0:40-1:20Pizza (with a lot of top-ping) 2 Conventional 1 190-2101) 0:30-1:00Pizza (thin crust) Conventional 1 230-2501) 0:10-0:25Unleavened bread Conventional 1 250-270 0:08-0:15Tarts (CH) Conventional 1 200-220 0:35-0:50BiscuitsShort pastry biscuits Fan-assistedcirculation3 150-160 0:06-0:20Short pastry biscuits Fan-assistedcirculation1 / 3 150-160 0:06-0:20Viennese whirls Fan-assistedcirculation3 140 0:20-0:30Viennese whirls Fan-assistedcirculation1 / 3 140 0:25-0:40Viennese whirls Conventional 3 1601) 0:20-0:30Biscuits made with spongemixtureFan-assistedcirculation3 150-160 0:15-0:20Biscuits made with spongemixtureFan-assistedcirculation1 / 3 150-160 0:15-0:20Pastries made with eggwhite, meringuesFan-assistedcirculation3 80-100 2:00-2:30Macaroons Fan-assistedcirculation3 100-120 0:30-0:60Biscuits made with yeastdoughFan-assistedcirculation3 150-160 0:20-0:40Puff pastries Fan-assistedcirculation3 170-1801) 0:20-0:30Type ofbaking Ovenfunction ShelfpositionTempera-ture °CTimeHoursmins.