Operating Instructions

Baking Tables

Baking on one level

Cakes, Biscuits, Bread,

Baking V

Conventional O

Time

Pies

 

 

 

 

 

 

Shelf

Temp.

Shelf

Temp.1

Hours:

 

 

position

position

 

ºC

ºC

Min.

 

from

from

 

 

 

 

 

bottom

 

bottom

 

 

Using cake tins

 

 

 

 

 

 

 

 

 

 

Cakes in pound cake tins

1

150-160

1

160-170

1:00-1:10

Sandcakes/

1

150-160

1

160-170

1:15-1:30

Cakes in loaf tins

 

 

 

 

 

Madeira cake

1

150-160

1

160-170

1:00-1:10

Dundee cake

1

130-140

1

140-150

2:30-3:00

Large Christmas cake

1

130

1

130-140

4:30-5:00

(10“)

 

 

 

 

 

Victoria Sandwich

2

160

2

180-190

0:25-0:35

Pastry cases

3

180-190

2

210-220

0:10-0:25

Bakewell tart

-

160-170

1

180-190

0:45-0:55

Swiss roll

-

-

3

180-200

0:10-0:15

Flans & quiches

2 or 1

170-180

2

180-200

0:30-0:50

Using baking sheets

 

 

 

 

 

Short bread

3

140-150

3

150-170

0:40-0:50

Biscuits

3

150-170

3

180-200

0:15-0:25

Macaroons

3

140-150

3

150-170

0:25-0:35

 

 

 

 

 

 

Apple strudel

3

170-1801

3

210-220

0:30-0:50

Choux pastry buns

3

160-1701

3

200-210

0:20-0:35

Buns / cup cakes

3

150-1601

3

190-210

0:25-0:35

Scones

3

200

3

220-240

0:10-0:15

Meringues

-

-

3

100-120

3:30-4:30

 

 

 

 

 

 

26

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Image 26
Electrolux B4100-1 manual Baking Tables, Baking on one level