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Type of
baking
Sponge cake
Sponge cake
Flan base - short pastry
Flan base - sponge mixture
Apple pie
Apple pie (2tins Ø20cm,
diagonally off set)
Apple pie (2tins Ø20cm,
diagonally off set)
Savoury flan (e. g, quiche lor-
raine)
Cheesecake
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
Butter plait
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)
Oven function
Convection with ring
heating element
Conventional
Convection with ring
heating element
Convection with ring
heating element
Conventional
Convection with ring
heating element
Conventional
Convection with ring
heating element
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Convection with ring
heating element
Conventional
Convection with ring
heating element
Convection with ring
heating element
Conventional
Convection with ring
heating element
Conventional
2)
Convection with ring
heating element
Oven
Temperature
level
°C
1
140
1
160
1)
3
170-180
3
150-170
1
170-190
1
160
1
180
1
160-180
1
170-190
3
170-190
1)
3
160-180
1
1)
230
160-180
1)
3
160-170
1)
3
180-200
3
150-160
1)
3
190-210
1)
3
170-180
3
150
3
170
3
160-170
1)
3
160-180
1)
1
180-200
electrolux 15
Time
Mins.
30-40
30-40
20-25
25-30
50-60
60-80
60-80
45-55
80-90
45-55
50-60
10
30-60
30-45
10-20
20-30
20-30
40-50
40-50
40-50
50-70
50-70
30-50
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