Uses, Tables and Tips 25

Type of

Oven function

Oven

Temperature

Time

baking

level

°C

Hr: Mins.

 

 

 

 

 

Cakes/pastries/breads on baking trays

 

 

 

Plaited bread/bread crown

Conventional

3

170-190

0:30-0:40

Christmas stollen

Conventional

3

160-1801)

0:40-1:00

Bread (rye bread)

Conventional

1

2301)

 

-first of all

 

 

0:25

-then

 

 

160-180

0:30-1:00

Cream puffs/eclairs

Conventional

3

160-1701)

0:15-0:30

Swiss roll

Conventional

3

180-2001)

0:10-0:20

Cake with crumble topping

Convection with

3

150-160

0:20-0:40

(dry)

ring heating

 

 

 

 

element

 

 

 

Buttered almond cake/sugar

Conventional

3

190-2101)

0:15-0:30

cakes

 

 

 

 

Fruit flans

Convection with

3

150

0:35-0:50

(made with yeast dough/

ring heating

 

 

 

sponge mixture)2)

element

 

 

 

Fruit flans

Conventional

3

170

0:35-0:50

(made with yeast dough/

 

 

 

 

sponge mixture)2)

 

 

 

 

Fruit flans made with short

Convection with

3

160-170

0:40-1:20

pastry

ring heating

 

 

 

 

element

 

 

 

Yeast cakes with delicate

Conventional

3

160-1801)

0:40-1:20

toppings (e. g, quark, cream,

 

 

 

 

custard)

 

 

 

 

Pizza (with a lot of top-

Convection with

1

180-2001)

0:30-1:00

ping)2)

ring heating

 

 

 

 

element

 

 

 

Pizza (thin crust)

Convection with

1

200-2201)

0:10-0:25

 

ring heating

 

 

 

 

element

 

 

 

Unleavened bread

Convection with

1

200-220

0:08-0:15

 

ring heating

 

 

 

 

element

 

 

 

Tarts (CH)

Convection with

1

180-200

0:35-0:50

 

ring heating

 

 

 

 

element

 

 

 

 

 

 

 

 

Page 25
Image 25
Electrolux B3150-5 user manual Cakes/pastries/breads on baking trays, Pastry