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16 electrolux
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 lorraine)
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/
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
Ovenfunction
Convection
Convection
Convection
Conventional
Conventional
Convection
Conventional
Convection
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Convection
Conventional
Convection
Conventional
Convection
Conventional
Conventional
Conventional
2
Conventional
Conventional
Conventional
Conventional
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
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
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
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
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