Electrolux E4431-5 user manual Pastry, Biscuits

32Uses, 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