Baking Table

Baking on one shelf position

Type of cake or pastry

BAKING

CONVENTIONAL

Time

 

Shelf

Tempera-

Shelf po-

Tempera-

For both

 

position

ture

sition

ture

functions

 

from

ºC

from

ºC

Hrs.: Mins.

 

bottom

 

bottom

 

 

Cakes in cake tins

 

 

 

 

 

Ring-shaped or

1

150-160

1

160-180

0:50-1:10

bowl-shaped cakes

 

 

 

 

 

Madeira cake/

1

140-160

1

150-170

1:10-1:30

king cake

 

 

 

 

 

Sponge cake

1

150-160

1

160-180

0:25-0:40

Shortcrust pastry flan

3

170-180

2

190-2101

0:10-0:25

base

 

 

 

 

 

Sponge flan base

3

150-170

2

170-190

0:20-0:25

Covered apple flan

1

150-170

1

170-190

0:50-1:00

Savoury flan

1

160-180

1

190-210

0:30-1:10

(e.g., quiche lorraine)

 

 

 

 

 

Cheesecake

1

140-160

1

170-190

1:00-1:30

Cakes and pastries on

 

 

 

 

 

baking trays

 

 

 

 

 

Plaited roll/ring

3

160-170

3

170-190

0:30-0:40

Fruit loaf

3

150-1701

3

160-1801

0:40-1:00

Bread (rye bread) initially

1

.180-2001

2

2501

0:20

.....................................then

140-160

160-180

0:30-1:00

 

 

Cream puffs/eclairs

3

160-1701

3

190-210

0:15-0:30

Swiss roll

3

150-1701

3

180-2001

0:10-0:20

Dry streusel cake

3

150-160

3

160-180

0:20-0:40

Butter cake/sugar cake

3

160-1701

3

190-2101

0:15-0:30

38

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Image 38
Electrolux B8100-1 manual Baking Table, Baking on one shelf position

B8100-1 specifications

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