Table of Contents
Advertisement
Type of
baking
Fruit flans made with short pas-
try
Yeast cakes with delicate top-
pings (e. g, quark, cream, cus-
tard)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Pastries made with egg white,
meringues
Macaroons
Biscuits made with yeast dough
Puff pastries
Rolls
Rolls
Small cakes (20per tray)
Small cakes (20per tray)
1) Pre-heat the oven
Oven function
Convection with ring
heating element
Conventional
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Conventional
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Conventional
Convection with ring
heating element
Conventional
Oven
Temperature
level
°C
3
160-170
1)
3
160-180
1)
1
180-200
1)
1
200-220
1
200-220
1
180-200
3
150-160
3
140
1)
3
160
3
160-170
3
80-100
3
100-120
3
150-160
1)
3
170-180
1)
3
180
1)
3
200
1)
3
140
1)
3
170
electrolux 13
Time
Mins.
50-70
50-70
30-50
15-25
10-20
40-55
15-25
25-35
20-30
15-25
90-150
60-90
20-40
20-30
20-35
20-35
20-30
20-30
Advertisement
Table of Contents
