18Uses, Tables and Tips

2 With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat.

Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold.

Baking table

Type of baking

Oven

Temperature

Time

level

ºC

 

 

 

 

 

 

Baking in tins

 

 

 

Ring cake or brioche

1

160-180

0:50-1:10

Madeira cake, fruit cakes

1

150-170

1:10-1:30

Sponge flan

1

160-180

0:25-0:40

Flan base - short pastry

3

190-2101)

0:10-0:25

Flan base - sponge mixture

3

170-190

0:20-0:25

Apple tart (covered)

1

170-190

0:50-1:00

Apple pie

1

180-200

0:20-0:30

(2tins Ø20cm, placed diagonally to one

 

 

 

another)

 

 

 

Savoury flan (e. g., quiche lorraine)

1

180-200

0:30-1:10

Cheesecake

1

160-180

1:00-1:30

Cakes/pastries/breads on baking trays

 

 

 

Plaited bread/bread crown

3

170-190

0:30-0:40

Christmas stollen

3

160-1801)

0:40-1:00

Bread (rye bread) first of all

1

2501)

0:20

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

160-180

0:30-1:00

 

Cream puffs, eclairs

3

190-210

0:25-0:40

Swiss roll

3

180-2001)

0:10-0:20

Dry streusel cake

3

160-180

0:20-0:40

Buttered almond cake, sugar cakes, Bien-

3

190-2101)

0:15-0:30

enstich (custard-filled cake, coated with

sugar and almonds)

 

 

 

Fruit flans (made with yeast dough/sponge

3

170-190

0:25-0:50

mixture)

 

 

 

Fruit flans made with short pastry

3

170-190

0:40-1:20

Yeast cakes with delicate

3

160-180

0:40-1:20

fillings (e. g., cream cheese, cream, etc.)

(cooked on baking sheet)

 

 

 

Pizza (with a lot of topping)

1

190-2101)

0:30-1:00

Pizza (thin crust)

1

230-2501)

0:10-0:25

Page 18
Image 18
Electrolux E1101-5 user manual Baking table, Baking in tins

E1101-5 specifications

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