Electrolux EOB31001 user manual Type, Tips on baking, Baking results, Remedy

						electrolux 13
Type of			Shelf		Tempera-	Time
		Ovenfunction				Hours
baking			position		ture °C
						mins.
Pizza (with a lot of topping)2		Conventional	1		190-2101)	0:30-1:00
Pizza (thin crust)		Conventional	1		230-2501)	0:10-0:25
Unleavened bread		Conventional	1		250-270	0:08-0:15
Tarts (CH)		Conventional	1		200-220	0:35-0:50
Biscuits
Short pastry biscuits		Convection	3		150-160	0:06-0:20
Short pastry biscuits		Convection	1 / 3		150-160	0:06-0:20
Viennese whirls		Convection	3		140	0:20-0:30
Viennese whirls		Convection	1 / 3		140	0:25-0:40
Viennese whirls		Conventional	3		1601)	0:20-0:30
Biscuits made with sponge mixture		Convection	3		150-160	0:15-0:20
Biscuits made with sponge mixture		Convection	1 / 3		150-160	0:15-0:20
Pastries made with egg white, me-		Convection	3		80-100	2:00-2:30
ringues
Macaroons		Convection	3		100-120	0:30-0:60
Biscuits made with yeast dough		Convection	3		150-160	0:20-0:40
Puff pastries		Convection	3		170-1801)	0:20-0:30
Rolls		Convection	3		1601)	0:20-0:35
Rolls		Conventional	3		1801)	0:20-0:35
Small cakes (20per tray)		Convection	3		1401)	0:20-0:30
Small cakes (20per tray)		Convection	1 / 4		1401)	0:25-0:40
Small cakes (20per tray)		Conventional	3		1701)	0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Tips on baking
Baking results		Possible cause			Remedy
The cake is not browned	Wrong oven level			Place cake lower in the oven
enough at the bottom
The cake sinks (becomes	Oven temperature too high			Use a slightly lower setting
soggy, lumpy, streaky)	Baking time too short			Set a longer baking time
				Baking times cannot be re-
				duced by setting higher tem-
				peratures
	Too much liquid in the mixture			Use less liquid
				Pay attention to mixing times, espe-
				cially if using mixing machines