Electrolux EKC6051FO User Manual page 14

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9.2 Hot Air Baking
Type of baking
Bread rolls
Wholemeal rolls
Småt gærbrød
med fyld
Pretzels
White loaf
Wholemeal loaf
Rye bread, mix
- baking
Baguettes
Bradepandekage
Formkage
Sponge cakes/
Madeira cakes
Meringues
Meringue bases
- heating
Biscuits
Choux pastry
Fruit tarts, short
crust pastry
Fruit tarts, short
crust pastry
Fruit tarts, crumble
pastry
9.3 Conventional Baking
Type of baking
Bread rolls
Wholemeal rolls
Småt gærbrød med fyld
Ciabatta rolls
Foccacia
Pita bread
Shelf Temperature °C
2+4
2+4
2+4
2+4
2+4
2+4
2+4
2+4
2+4
3
2+4
2
2+4
2+4
with oven turned
2+4
2+4
2+4
2+4
2+4
2+4
Shelf
3-4
3-4
3-4
3-4
3-4
3-4
Time in minutes
175-185
165-180
170-180
160-170
170-180
160-170
250
160-170
180-200
150-160
150-160
150-160
100
100
off
150-160
155-165
pre-baking, bases
150-160
150-160 finishing 35-45
170-180
Temperature
°C
200-225
190-200
200-225
210-230
220-230
250
15-20
20-30
15-20
15-20
30-40
35-45
warming
60-70
20-30
50-60
30-40
50-60
90-120
90-120
25
10-20
30-40
10-15
30-40
Time in mi-
nutes
8-12
20-25
10-12
10-20
15-20
5-15