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

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)