Electrolux B1100-3 Tips for Baking, Type of cake or pastry, Shelf, Time, Biscuits, Baking result

Type of cake or pastry	Shelf	Temperature	Time
	position	ºC
Biscuits
Shortcrust biscuits	3	170-1901	0:06-0:20
Small piped biscuits	3	160-180	0:10-0:40
Sponge fingers	3	170-190	0:15-0:20
Meringues	3	100-120	2:00-2:30
Macaroons	3	120-140	0:30-0:60
Small pastries made with yeast	3	170-190	0:20-0:40
dough
Small pastries made with puff pastry	3	190-2101	0:20-0:30
Bread rolls	3	180-2201	0:20-0:35

1)Pre-heat the oven

2)Use the combination/fat tray or the fat tray!

Tips for Baking

Baking result	Possible cause	Solution
The cake is under-	Wrong shelf position	Insert the cake at a lower
cooked at the bottom		shelf position
The cake collapses (is	Cooking temperature too high	Set to a lower temperature
sticky soft in the mid-	Cooking time too short	Increase cooking time
dle damp patches)		Cooking times may not be
		reduced by using a higher
		cooking temperature
	Too much liquid in mixture	Next time use less liquid.
		Check that you have beaten
		the mixture for the correct
		length of time particularly
		when using a food-processor
Cake is too dry	Cooking temperature too low	Set to a higher temperature
		next time
	Cooking time too long	Reduce cooking time
Cake is unevenly	Cooking temperature too high	Set to a lower temperature
browned	and cooking time too short	and increase cooking time
	Mixture is spread unevenly	Spread mixture evenly on the
		baking tray
Cooking time too	Temperature too low	Set to a higher temperature
long		next time

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