usage, tables and tips electrolux 27

Baking on more than one oven level

 

Convection

Convection

 

 

 

with ring

with ring

 

 

 

heating

heating

 

Time

 

element

element

 

Type of baking

 

Hours:

 

 

 

 

Shelf positions from

Tempe-

Mins.

 

 

 

bottom

rature in

 

 

2 levels

3 levels

°C

 

 

 

 

 

 

 

 

 

 

 

Cakes/pastries/biscuits on baking trays

 

 

 

Cream puffs/Eclairs

1 / 4

 

 

0:35-0:60

---

160-1801)

Dry streusel cake

1 / 3

---

140-160

0:30-0:60

Biscuits

 

 

 

 

 

 

 

 

Short pastry biscuits

1 / 3

 

 

0:15-0:35

1 / 3 / 5

150-160

Viennese whirls

1 / 3

1 / 3 / 5

140

0:20-0:60

Biscuits made with sponge mix-

1 / 3

---

160-170

0:25-0:40

ture

 

 

 

 

Pastries made with egg white,

1 / 3

---

80-100

2:10-2:50

meringues

 

 

 

 

Macaroons

1 / 3

---

100-120

0:40-1:20

Biscuits made with yeast dough

1 / 3

---

160-170

0:30-0:60

Puff pastries

1 / 3

---

170-1801)

0:30-0:50

Rolls

1 / 4

---

160

0:30-0:45

Small cakes (20per tray)

1 / 4

---

1401)

0:25-0:40

1) Pre-heat the oven!

Page 27
Image 27
Electrolux EOB63000 user manual Baking on more than one oven level