Baking Table - Electrolux EBL40 User Manual

14 electrolux
• Moist recipes (for example, pizzas, fruit
flans, etc.) are baked on one level.
• 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 progress-
es.
• Your new oven may bake or roast differ-
ently to your previous appliance. So
adapt your normal settings (tempera-

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 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
ture, cooking times) and oven shelf lev-
els to the recommendations in the
following tables.
With longer baking times, the oven can
2
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
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
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