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26 electrolux
Type of
baking
Bread (rye bread)
-first of all
-then
Cream puffs/eclairs
Swiss roll
Cake with crumble topping (dry)
Buttered almond cake/sugar
cakes
Fruit flans
(made with yeast dough/sponge
2)
mixture)
Fruit flans
(made with yeast dough/sponge
2)
mixture)
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 mix-
ture
Pastries made with egg white,
meringues
Macaroons
Oven function
Conventional Cook-
ing
Conventional Cook-
ing
Conventional Cook-
ing
Convection with ring
heating element
Conventional Cook-
ing
Convection with ring
heating element
Conventional Cook-
ing
Convection with ring
heating element
Conventional Cook-
ing
2)
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 Cook-
ing
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Oven
Temperature
level
°C
1
1)
230
160-180
1)
3
160-170
1)
3
180-200
3
150-160
1)
3
190-210
3
150
3
170
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
150-160
3
80-100
3
100-120
Time
Hr: Mins.
0:25
0:30-1:00
0:15-0:30
0:10-0:20
0:20-0:40
0:15-0:30
0:35-0:50
0:35-0:50
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
0:20-0:30
0:20-0:30
0:15-0:20
2:00-2:30
0:30-0:60
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