26Uses, Tables and Tips

Type of

Oven function

Oven

Temperature

Time

baking

level

°C

Hr: Mins.

 

 

 

 

 

 

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

 

 

 

Biscuits

 

 

 

 

Short pastry biscuits

Convection with

3

150-160

0:06-0:20

 

ring heating

 

 

 

 

element

 

 

 

Viennese whirls

Convection with

3

140

0:20-0:30

 

ring heating

 

 

 

 

element

 

 

 

Viennese whirls

Conventional

3

1601)

0:20-0:30

Biscuits made with sponge

Convection with

3

150-160

0:15-0:20

mixture

ring heating

 

 

 

 

element

 

 

 

 

 

 

 

 

Page 26
Image 26
Electrolux B41012-5 user manual Convection with 160-170 040-120 Pastry, Biscuits

B41012-5 specifications

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