Electrolux EOB33100 User Manual page 15

Type of
baking
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
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/
2)
sponge mixture)
Fruit flans (made with yeast dough/
sponge mixture)
Fruit flans made with short pastry
Yeast cakes with delicate toppings
(e. g. quark, cream, vanilla cream)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Viennese whirls
Biscuits made with sponge mixture
Biscuits made with sponge mixture
Pastries made with egg white, me-
ringues
Macaroons
Biscuits made with yeast dough
Puff pastries
Rolls
Rolls
Small cakes (20per tray)
Ovenfunction
Conventional
Conventional
Conventional
Convection
Conventional
Convection
Conventional
Convection
Conventional
Conventional
Conventional
2
Conventional
Conventional
Conventional
Conventional
Convection
Convection
Convection
Convection
Conventional
Convection
Convection
Convection
Convection
Convection
Convection
Convection
Conventional
Convection
Shelf Tempera-
position ture °C
3 170-190
3 160-180
1
1)
250
160-180
3 160-170
3 180-200
3 150-160
3 190-210
3 150
3 170
3 170-190
3 160-180
1 190-210
1 230-250
1 250-270
1 200-220
3 150-160
1 / 3 150-160
3 140
1 / 3 140
1)
3 160
3 150-160
1 / 3 150-160
3 80-100
3 100-120
3 150-160
3 170-180
1)
3 160
1)
3 180
1)
3 140
electrolux 15
Time
Hours
mins.
0:30-0:40
1)
0:40-1:00
0:20
0:30-1:00
1)
0:15-0:30
1)
0:10-0:20
0:20-0:40
1)
0:15-0:30
0:35-0:50
0:35-0:50
0:40-1:20
0:40-1:20
1)
0:30-1:00
1)
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:06-0:20
0:20-0:30
0:25-0:40
0:20-0:30
0:15-0:20
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
1)
0:20-0:30
0:20-0:35
0:20-0:35
0:20-0:30