Baking Table - Electrolux EH L2-3 User Manual

• Cakes and pastries at different heights
may brown at an uneven rate at first. If
this occurs, please do not change the
temperature setting. Different rates of
browning even out as baking progresses.
• 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)
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
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
electrolux 13
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