12electrolux

2With longer baking times, you can switch the oven off about 10 minutes before the end of the baking time, in or- der to utilise the residual heat.

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

Baking table

Type of

 

 

Ovenfunction

Shelf

Tempera-

Time

 

 

Hours

baking

 

 

position

ture °C

 

 

 

mins.

 

 

 

 

 

 

 

 

 

 

 

 

 

Baking in tins

 

 

 

 

 

 

Ring cake or brioche

 

 

Convection

1

150-160

0:50-1:10

 

 

 

 

Madeira cake/Fruitcakes

 

 

Convection

1

140-160

1:10-1:30

 

 

 

 

Sponge cake

 

 

Convection

1

140

0:25-0:40

 

 

 

 

Sponge cake

 

 

Conventional

1

160

0:25-0:40

 

 

 

 

Flan base - short pastry

 

 

Conventional

3

180-200

0:10-0:25

 

 

 

 

Flan base - sponge mixture

 

 

Convection

3

150-170

0:20-0:25

 

 

 

 

Apple pie

 

 

Conventional

1

170-190

0:50-1:00

 

 

 

 

Apple pie (2tins Ø20cm, diagonally

 

 

Convection

1

160

1:10-1:30

 

 

 

 

off set)

 

 

 

 

 

 

Apple pie (2tins Ø20cm, diagonally

 

 

Conventional

1

180

1:10-1:30

 

 

off set)

 

 

 

 

 

 

Savoury flan (e. g. quiche lorraine)

 

 

Conventional

1

180-200

0:30-1:10

 

 

 

 

Cheesecake

 

 

Conventional

1

170-190

1:00-1:30

 

 

 

 

Cakes/pastries/breads on baking trays

 

 

 

Plaited bread/bread crown

 

 

Conventional

3

170-190

0:30-0:40

 

 

 

 

Christmas stollen

 

 

Conventional

3

160-1801)

0:40-1:00

 

 

 

 

Bread (rye bread)

 

 

Conventional

1

2501)

 

 

 

 

-first of all

 

 

 

 

0:20

-then

 

 

 

 

160-180

0:30-1:00

Cream puffs/Eclairs

 

 

Convection

3

160-1701)

0:15-0:30

 

 

 

 

Swiss roll

 

 

Conventional

3

180-2001)

0:10-0:20

 

 

 

 

Cake with crumble topping(dry)

 

 

Convection

3

150-160

0:20-0:40

 

 

 

 

Buttered almond cake/sugar cakes

 

 

Conventional

3

190-2101)

0:15-0:30

 

 

 

 

Fruit flans (made with yeast dough/

 

 

Convection

3

150

0:35-0:50

 

 

sponge mixture)2)

 

 

 

 

 

 

Fruit flans (made with yeast dough/

 

 

Conventional

3

170

0:35-0:50

 

 

sponge mixture)

 

 

 

 

 

 

Fruit flans made with short pastry

 

 

Conventional

3

170-190

0:40-1:20

 

 

 

 

Yeast cakes with delicate toppings

 

 

Conventional

3

160-180

0:40-1:20

 

 

(e. g. quark, cream, vanilla cream)

 

 

 

 

 

 

 

 

 

 

 

 

 

Page 12
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Electrolux EOB31001 user manual Baking table, Type Ovenfunction Shelf Tempera Time, Baking in tins

EOB31001 specifications

The Electrolux EOB31001 is a highly efficient and versatile oven that caters to the modern cooking needs of households. Designed with advanced features and user-friendly technologies, this oven stands out as a reliable kitchen companion.

One of the key features of the Electrolux EOB31001 is its generous capacity. With a large cooking space, this oven can accommodate multiple dishes at once, making it ideal for families or those who entertain often. The spacious interior also allows for flexible cooking options, whether you’re baking a large batch of cookies or roasting a whole chicken.

The oven is equipped with a fan-assisted convection system that ensures even heat distribution throughout the cooking space. This technology helps to achieve consistent results, reducing cooking times and energy consumption. The convection system also allows users to cook at lower temperatures while still achieving the desired results, which is both energy-efficient and helpful for delicate recipes.

Another significant characteristic of the Electrolux EOB31001 is its intuitive digital control panel. This user-friendly interface enables precise temperature settings and cooking time adjustments. Users can easily select preset cooking modes, including baking, grilling, and defrosting, simplifying the cooking process. The oven also comes with programmable timers, allowing for greater flexibility and convenience in meal preparation.

Cleaning the Electrolux EOB31001 is made easy with its self-cleaning function. This feature utilizes high temperatures to burn off food residues, turning them into ash that can be easily wiped away. This not only saves time on manual cleaning but also ensures the oven maintains its pristine condition.

The design of the oven is both sleek and modern, featuring a stainless steel finish that complements any kitchen decor. The double-glazed door not only enhances energy efficiency but also allows users to monitor the cooking process without opening the oven, which helps retain heat.

Overall, the Electrolux EOB31001 is a powerful and efficient oven that combines style with performance. Its advanced technologies and user-centric features make it a worthy addition to any kitchen, delivering excellent cooking results while making the process enjoyable and hassle-free.