Electrolux EOB33100 Type of baking Ovenfunction Shelf , position, Tempera- ture C, Time Hours mins.

electrolux 15
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3170-190 0:30-0:40
Christmas stollen Conventional 3160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
250
1)
160-180
0:20
0:30-1:00
Cream puffs/Eclairs Convection 3160-170
1)
0:15-0:30
Swiss roll Conventional 3180-200
1)
0:10-0:20
Cake with crumble topping(dry) Convection 3150-160 0:20-0:40
Buttered almond cake/sugar cakes Conventional 3190-210
1)
0:15-0:30
Fruit flans (made with yeast dough/
sponge mixture)
2)
Convection 3150 0:35-0:50
Fruit flans (made with yeast dough/
sponge mixture)
Conventional 3170 0:35-0:50
Fruit flans made with short pastry Conventional 3170-1 90 0:40-1:20
Yeast cakes with delicate toppings
(e. g. quark, cream, vanilla cream)
Conventional 3160-180 0:40-1:20
Pizza (with a lot of topping)
2
Conventional 1190-210
1)
0:30-1:00
Pizza (thin crust) Conventional 1230-250
1)
0:10-0:25
Unleavened bread Conventional 1250-270 0: 08-0:15
Tart s ( CH) Conventional 1200-220 0:35-0:50
Biscuits
Short pastry biscuits Convection 3150-160 0:06-0:20
Short pastry biscuits Convection 1 / 3 150-160 0:06-0:20
Viennese whirls Convection 3140 0:20-0:30
Viennese whirls Convection 1 / 3 140 0:25-0:40
Viennese whirls Conventional 3160
1)
0:20-0:30
Biscuits made with sponge mixture Convection 3150-160 0:15-0:20
Biscuits made with sponge mixture Convection 1 / 3 150-160 0:15-0:20
Pastries made with egg white, me-
ringues
Convection 380-100 2:00-2:30
Macaroons Convection 3100-120 0:30-0:60
Biscuits made with yeast dough Convection 3150-160 0:20-0:40
Puff pastries Convection 3170-180
1)
0:20-0:30
Rolls Convection 3160
1)
0:20-0:35
Rolls Conventional 3180
1)
0:20-0:35
Small cakes (20per tray) Convection 3140
1)
0:20-0:30
Type of
baking Ovenfunction Shelf position
Tempera-
ture °C
Time
Hours
mins.