Electrolux B3741-5 user manual Type of baking, Ovenfunction, Biscuits, Shelf, Temperature

		Uses, Tables and Tips
						21
Type of baking	Ovenfunction	Shelf	Temperature		Time
					Hours
		position	°C
					mins.
Cream puffs/Eclairs	Fan-assisted	3	160-1701)	0:15-0:30
	circulation
Swiss roll	Conventional	3	180-2001)	0:10-0:20
Cake with crumble topping(dry)	Fan-assisted	3	150-160	0:20-0:40
	circulation
Buttered almond cake/	Conventional	3	190-2101)	0:15-0:30
sugar cakes
Fruit flans (made with yeast	Fan-assisted	3	150	0:35-0:50
dough/sponge mixture)	circulation
Fruit flans (made with yeast	Conventional	3	170	0:35-0:50
dough/sponge mixture)
Fruit flans made with short	Conventional	3	170-190	0:40-1:20
pastry
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