AEG BE3003001 Manuale d'uso - Pagina 13

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Biscuits/small cakes/pastries/rolls

Type of baking

Short pastry bis-

cuits

Short bread/ Pas-

try Stripes

Biscuits made

with sponge mix-

ture

Biscuits made

with egg white,

meringues

Macaroons

Biscuits made

with yeast dough

Puff pastries

Rolls

Small cakes

(20per tray)

1) Pre-heat the oven

Tips on baking

Baking results

The cake is not browned

enough underneath

The cake sinks (becomes sog-

gy, lumpy, streaky)

The cake sinks (becomes sog-

gy, lumpy, streaky)

The cake sinks (becomes sog-

gy, lumpy, streaky)

Cake is too dry

Cake browns unevenly

True Fan Cooking True Fan Cooking

Shelf positions from bottom

2 levels

1/4

Wrong oven level

Oven temperature too high

Baking time too short

Too much liquid in the mixture

Oven temperature too low

Baking time too long

Oven temperature too high

and baking time too short

Temperature in °C

3 levels

1/3/5

Possible cause

Helpful hints and tips

Hours:Mins.

150-160

0:20-0:40

140

0:25-0:50

160-170

0:25-0:40

80-100

2:10-2:50

100-120

0:40-1:20

160-170

0:30-0:60

0:30-0:50

170-180

180

0:30-0:55

0:25-0:40

150

Remedy

Place cake lower

Use a slightly lower setting

Set a longer baking time. Bak-

ing times cannot be reduced

by setting higher tempera-

tures

Use less liquid. Pay attention

to mixing times, especially if

using mixing machines

Set oven temperature higher

Set a shorter baking time

Set a lower oven temperature

and a longer baking time

Time