Recipe Book

Type of bak-
ing
Oven func-
tion
Shelf position
Temperature
°C
Time in min.
Bread (rye
bread):
1.
First part
of baking
process.
2.
Second
part of
baking
process.
Conventional
Cooking
1
1.
230
1)
2.
160 - 180
1.
20
2.
30 - 60
Cream puffs /
eclairs
Conventional
Cooking
3
190 - 210
1)
20 - 35
Swiss roll Conventional
Cooking
3
180 - 200
1)
10 - 20
Cake with
crumble top-
ping (dry)
True Fan
Cooking
3 150 - 160 20 - 40
Buttered al-
mond cake /
sugar cakes
Conventional
Cooking
3
190 - 210
1)
20 - 30
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
True Fan
Cooking
3 150 35 - 55
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
Conventional
Cooking
3 170 35 - 55
Fruit flans
made with
short pastry
True Fan
Cooking
3 160 - 170 40 - 80
Yeast cakes
with delicate
toppings (e.g,
quark, cream,
custard)
Conventional
Cooking
3
160 - 180
1)
40 - 80
1)
Preheat the oven
2)
Use deep pan
Biscuits
Type of bak-
ing
Oven func-
tion
Shelf position
Temperature
°C
Time in min.
Short pastry
biscuits
True Fan
Cooking
3 150 - 160 10 - 20
10
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