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Type of baking
1)
- first of all
- then
1)
Cream puffs/eclairs
1)
Swiss roll
Cake with crumble
topping (dry)
Buttered almond cake/
1)
sugar cakes
Fruit flans (made with
yeast dough / sponge
2)
mixture)
Fruit flans (made with
yeast dough / sponge
2)
mixture)
Fruit flans made with
short pastry
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
1)
tard)
Pizza (with a lot of top-
1)2)
ping)
1)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
1) Pre-heat oven
2) Use the deep roasting pan
Biscuits
Type of baking
Short pastry biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
1)
Viennese whirls
Biscuits made with
sponge mixture
Biscuits made with
sponge mixture
Pastries made with
egg white, meringues
Oven function
Conventional
Conventional
Convection
Conventional
Convection
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Oven function
Convection
Convection
Convection
Convection
Conventional
Convection
Convection
Convection
Level
Temperature
(°C)
250
160 - 180
3
160 - 170
3
180 - 200
3
150 - 160
3
190 - 210
3
150
3
170
3
170 - 190
3
190 - 210
1
190 - 210
1
230 - 250
1
250 - 270
1
200- 220
Level
Temperature
(°C)
3
150 - 160
1/3
150 - 160
3
140
1/3
140
3
160
3
150 - 160
1/3
150 - 160
3
80 - 100
electrolux 9
Time (h:min)
0:25
0:30 - 1:00
0:15 - 0:30
0:10 - 0:20
0:20 - 0:40
0:15 - 0:30
0:35 - 0:50
0:35 - 0:50
0:40 - 1:20
0:40 - 1:20
0:30 - 1:00
0:10 - 0:25
0:08 - 0:15
0:35 - 0:50
Time (h:min)
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
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