Baking Table - Electrolux EH L40-4 User Manual

16 electrolux
• Your new oven may bake or roast differ-
ently to your previous appliance. So
adapt your normal settings (tempera-
ture, cooking times) and oven shelf lev-
els to the recommendations in the
following tables.

Baking table

Baking on one oven level
Type of
baking
Baking in tins
Ring cake or brioche
Madeira cake/fruit cakes
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
Butter plait
With longer baking times, the oven can
be switched off about 10 minutes before
the end of baking time, to make use of
the residual heat.
Unless otherwise stated, the values giv-
en in the tables assume that cooking is
started with the oven cold.
Oven function
Convection with ring
heating element
Convection with ring
heating element
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
Oven Temperature
level °C
1 150-160
1 140-160
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
Time
Mins.
50-60
60-80
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