14 electrolux
General Instructions
•Insert the tray with the bevel at the front.
•With Conventional or Convection
you can also bake with two tins next to
one another on the oven shelf at the
same time. This does not significantly in-
crease baking time.
3When frozen foods are used the trays in-
serted may distort during cooking. This
is due to the large difference in temper-
ature between the freezing temperature
and the temperature in the oven. Once
the trays have cooled the distortion will
disappear again.
How to use the Baking Tables
The tables give the required temperature set-
tings, baking times and oven shelf levels for
a selection of typical dishes.
•Temperatures and baking times are for
guidance only, as these will depend on
the consistency of pastry or mixture, the
number and the type of cake tin.
•We recommend using the lower temper-
ature the first time and then if necessary,
for example, if a deeper browning is re-
quired, or baking time is too long, se-
lecting a higher temperature.
•If you cannot find the settings for a par-
ticular recipe, look for the one that is
most similar.
•If baking cakes on baking trays or in tins
on mor e than one l evel, baki ng tim e can
be extended by 10-15 minutes.
•Moist recipes (for example, pizzas, fruit
flans, etc.) are baked on one level.
•Cakes and pastries at different heights
may brown at an uneven rate at first. If
this occurs, please do not change the
temperature setting. Different rates of
browning even out as baking progress-
es.
•Your new oven may bake or roast differ-
ently to your previous appliance. So
adapt your normal settings (tempera-
ture, cooking times) and oven shelf lev-
els to the recommendations in the
following tables.
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
baking Ovenfunction Shelf
position
Tempera-
ture °C
Time
Hours
mins.
Baking in tins
Ring cake or brioche Convection 1150-160 0:50-1:10
Madeira cake/Fruitcakes Convection 1140-160 1:10-1:30
Sponge cake Convection 1140 0:25-0:40
Sponge cake Conventional 1160 0:25-0:40
Flan base - short pastry Conventional 3180-200 0:10-0:25
Flan base - sponge mixture Convection 3150-170 0:20-0:25
Apple pie Conventional 1170-190 0:50-1:00
Apple pie (2tins Ø20cm, diagonally
off set)
Convection 1160 1:10-1:30
Apple pie (2tins Ø20cm, diagonally
off set)
Conventional 1180 1:10-1:30
Savoury flan (e. g. quiche lorraine) Conventional 1180-200 0:30-1:10
Cheesecake Conventional 1170-190 1:00-1:30