Electrolux COMPETENCE E 8100 Operating Instructions Manual page 37

Type of Cake or Pastry
Fruit Flan
(on yeast dough/sponge
2
base)
Fruit Flans on Shortcrust
2
Pastry Base
Flat Cakes with
Delicate Toppings
(e.g. curd cheese, cream,
Bienenstich)
Pizza & baking (with
2
deep topping)
Pizza & baking (thin)
Unleavened Bread
Wähen (CH)
Biscuits
Shortcrust Biscuits
Small Piped Biscuits
Sponge Fingers
Meringues
Macaroons
Small Pastries made with
Yeast Dough
Small Pastries made with
Puff Pastry
Bread Rolls
1) Pre-Heat the Oven
2) Use the combination/fat tray or fat tray!
The information given in bold shows you the best oven function to use in each
case.
PIZZA & BAKING
Shelf
Tempera-
Position
ture
from the
ºC
Top
3. 150-170
3. 160-170
3. 140-160
5. 180-200
5. 200-220
3. 200-220
1
3.
180-200
3. 150-160
3. 140-150
3. 150-160
3. 80-100
3. 100-120
3. 160-170
1
3.
170-180
1
3.
180-200
Operating Instructions
CONVENTIONAL
Shelf
Tempera-
Position
ture
from the
ºC
Top
3. 170-190
3. 170-190
3. 160-180
1
5.
190-210
1
5.
230-300
1
3.
270-300
1
5.
210-230
1
3.
170-190
1
3.
160-180
3. 170-190
3. 100-120
3. 120-140
3. 170-190
1
3.
190-210
1
5.
180-220
Time
for both
functions
Hr.: Min.
0:25-0:50
0:40-1:20
0:40-1:20
0:30-1:00
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:10-0:40
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
37