Tips On Baking - Electrolux EOB6636 User Information

Baking on more than one oven level
Type of baking
Cakes/pastries/biscuits on baking trays
Cream puffs/Eclairs
Dry streusel cake
Biscuits
Short pastry biscuits
Viennese whirls
Biscuits made with sponge
mixture
Pastries made with egg white,
meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Rolls
Small cakes (20per tray)
1) Pre-heat the oven!

Tips on Baking

Baking results
The cake is not
browned enough at the
bottom
The cake sinks (be-
comes soggy, lumpy,
streaky)
Hot air
Shelf positions from bottom
2 levels
1 / 4
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 4
1 / 4
Possible cause
Wrong shelf level
Oven temperature too high
Baking time too short
Too much liquid in the dough/
mixture
Hot air
Tempe-
rature in °C
3 levels
--- 160-180
--- 140-160
1 / 3 / 5 150-160
1 / 3 / 5 140
--- 160-170
--- 80-100
--- 100-120
--- 160-170
--- 170-180
--- 160
--- 140
Place cake on a lower shelf
Use a slightly lower tempera-
ture setting
Increase baking time
Baking times cannot be re-
duced by setting higher
temperatures
Use less liquid
Pay attention to mixing times,
especially if using mixing ma-
chines
Time
Hours:
Mins.
1)
0:35-0:60
0:30-0:60
0:15-0:35
0:20-0:60
0:25-0:40
2:10-2:50
0:40-1:20
0:30-0:60
1)
0:30-0:50
0:30-0:45
1)
0:25-0:40
Remedy
23