12electrolux
2With longer baking times, you can switch the oven off about 10 minutes before the end of the baking time, in or- der to utilise the residual heat.
Unless otherwise stated, the values giv- en in the tables assume that cooking is started with the oven cold.
Baking table
Type of |
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| Ovenfunction | Shelf | Tempera- | Time |
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| Hours | ||||
baking |
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| position | ture °C | ||
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| mins. | |||
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Baking in tins |
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Ring cake or brioche |
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| Convection | 1 | ||
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Madeira cake/Fruitcakes |
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| Convection | 1 | ||
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Sponge cake |
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| Convection | 1 | 140 | |
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Sponge cake |
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| Conventional | 1 | 160 | |
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Flan base - short pastry |
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| Conventional | 3 | ||
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Flan base - sponge mixture |
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| Convection | 3 | ||
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Apple pie |
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| Conventional | 1 | ||
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Apple pie (2tins Ø20cm, diagonally |
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| Convection | 1 | 160 | |
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off set) |
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Apple pie (2tins Ø20cm, diagonally |
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| Conventional | 1 | 180 | |
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off set) |
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Savoury flan (e. g. quiche lorraine) |
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| Conventional | 1 | ||
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Cheesecake |
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| Conventional | 1 | ||
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Cakes/pastries/breads on baking trays |
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Plaited bread/bread crown |
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| Conventional | 3 | ||
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Christmas stollen |
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| Conventional | 3 | ||
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Bread (rye bread) |
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| Conventional | 1 | 2501) |
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| 0:20 | ||
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Cream puffs/Eclairs |
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| Convection | 3 | ||
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Swiss roll |
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| Conventional | 3 | ||
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Cake with crumble topping(dry) |
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| Convection | 3 | ||
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Buttered almond cake/sugar cakes |
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| Conventional | 3 | ||
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Fruit flans (made with yeast dough/ |
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| Convection | 3 | 150 | |
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sponge mixture)2) |
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Fruit flans (made with yeast dough/ |
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| Conventional | 3 | 170 | |
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sponge mixture) |
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Fruit flans made with short pastry |
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| Conventional | 3 | ||
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Yeast cakes with delicate toppings |
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| Conventional | 3 | ||
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(e. g. quark, cream, vanilla cream) |
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