Table of Contents
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Baking table
Type of
baking
Baking in tins
Ring cake or brioche
Madeira cake/Fruitcakes
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
Fruit flans (made with yeast
dough/sponge mixture)
Fruit flans (made with yeast
dough/sponge mixture)
Fruit flans made with short pas-
try
Ovenfunction
Convection
Convection
Convection
Conventional
Conventional
Convection
Conventional
Convection
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Convection
Conventional
Convection
Conventional
Convection
2)
Conventional
Conventional
uses, tables and tips electrolux 33
Shelf
Tempera-
position
ture °C
1
150-160
1
140-160
1
140
1
160
3
180-200
3
150-170
1
170-190
1
160
1
180
1
180-200
1
170-190
3
170-190
3
160-180
1
250
160-180
3
160-170
3
180-200
3
150-160
3
190-210
3
150
3
170
3
170-190
Time
Hours
mins.
0:50-1:10
1:10-1:30
0:25-0:40
0:25-0:40
0:10-0:25
0:20-0:25
0:50-1:00
1:10-1:30
1:10-1:30
0:30-1:10
1:00-1:30
0:30-0:40
1)
0:40-1:00
1)
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
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