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Type of baking
Apple pie (2 tins, Ø 20cm, placed diagonally) 1
Savoury flan (e. g. Quiche Lorraine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Bread (rye bread)
Cream puffs/éclairs
Swiss roll
Crumble cake (dry)
Butter/sugar cake
Fruit flan (made with yeast dough/sponge
mixture)
Fruit flan made with shortcrust pastry
Yeast cakes with delicate toppings (e. g.
quark, cream, almond slice)
Pizza (with a lot of topping)
Pizza (thin crust)
Flat bread
Swiss flaky pastry tarts
Biscuits
Short pastry biscuits
Viennese whirls
Biscuits made with sponge mixture
Pastries made with egg white, meringues
Macaroons
Fancy yeast biscuits
Puff pastries
Rolls
Small cakes (20 per tray)
1) Pre-heat oven
Baking on one oven level
Fan oven with circular heating element
Shelf posi-
tion
2
1
1
1
1
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Temperature
Time in hours:
°C
180-190
1:05-1:20
170-190
0:30-1:10
160-180
1:00-1:30
160-180
0:30-0:40
160-180
0:40-1:00
180-200
0:45-0:60
170-190
0:30-0:40
1)
0:08-0:15
200-220
160-180
0:20-0:40
1)
0:15-0:30
170-190
160-180
0:25-0:50
170-190
0:40-1:20
150-170
0:40-1:20
1)
0:20-0:40
190-210
1)
0:12-0:20
230
1)
0:10-0:20
230
190-210
0:35-0:50
160-180
0:06-0:20
160
0:10-0:40
160-180
0:15-0:20
80-100
2:00-2:30
100-120
0:30-0:60
160-180
0:20-0:40
1)
0:20-0:30
180-200
210-230
0:20-0:35
1)
0:20-0:30
170
electrolux 17
mins.
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