Electrolux EOB63100 User Manual page 27

Type of
baking
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/
2)
sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
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
mixture
Oven function
Convection with
ring heating
element
Conventional
Convection with
ring heating
element
Conventional
Convection with
ring heating
element
Conventional
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
Convection with
ring heating
element
usage, tables and tips electrolux 27
Oven Temperature
level °C
3 150-160
3 190-210
3 150
3 170
3 160-170
3 160-180
1 180-200
1 200-220
1 200-220
1 180-200
3 150-160
3 140
1)
3 160
3 150-160
Time
Hr: Mins.
0:20-0:40
1)
0:15-0:30
0:35-0:50
0:35-0:50
0:40-1:20
1)
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
0:20-0:30
0:20-0:30
0:15-0:20