Electrolux B3301-5 user manual Biscuits

	Uses, Tables and Tips
24
				Shelf	Temperature	Time
		Type of baking	Ovenfunction			Hours
				position	°C
						mins.
		Yeast cakes with delicate top-	Conventional	3	160-180	0:40-1:20
		pings (e. g. quark, cream,
		vanilla cream)
		Pizza (with a lot of topping)	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	Fan-assisted	3	150-160	0:06-0:20
			circulation
		Short pastry biscuits	Fan-assisted	1 / 3	150-160	0:06-0:20
			circulation
		Viennese whirls	Fan-assisted	3	140	0:20-0:30
			circulation
		Viennese whirls	Fan-assisted	1 / 3	140	0:25-0:40
			circulation
		Viennese whirls	Conventional	3	1601)	0:20-0:30
		Biscuits made with sponge	Fan-assisted	3	150-160	0:15-0:20
		mixture	circulation
		Biscuits made with sponge	Fan-assisted	1 / 3	150-160	0:15-0:20
		mixture	circulation
		Pastries made with egg white,	Fan-assisted	3	80-100	2:00-2:30
		meringues	circulation
		Macaroons	Fan-assisted	3	100-120	0:30-0:60
			circulation
		Biscuits made with yeast	Fan-assisted	3	150-160	0:20-0:40
		dough	circulation
		Puff pastries	Fan-assisted	3	170-1801)	0:20-0:30
			circulation
		Rolls	Fan-assisted	3	1601)	0:20-0:35
			circulation
		Rolls	Conventional	3	1801)	0:20-0:35
		Small cakes (20per tray)	Fan-assisted	3	1401)	0:20-0:30
			circulation
		Small cakes (20per tray)	Fan-assisted	1 / 4	1401)	0:25-0:40
			circulation
		Small cakes (20per tray)	Conventional	3	1701)	0:20-0:30

1) Pre-heat the oven