Electrolux EOB67000 User Manual page 41

Type of
baking
Bread (rye bread)
-first of all
-then
Cream puffs/eclairs
Swiss roll
Cake with crumble topping
(dry)
Buttered almond cake/sugar
cakes
Fruit flans
(made with yeast dough/
2)
sponge mixture)
Fruit flans
(made with yeast dough/
2)
sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Oven function
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Convection with
ring heating
element
Conventional
Cooking
Convection with
ring heating
element
Conventional
Cooking
Convection with
ring heating
element
Conventional
Cooking
2)
Convection with
ring heating
element
Convection with
ring heating
element
Convection with
ring heating
element
Convection with
ring heating
element
Convection with
ring heating
element
uses, tables and tips electrolux 41
Oven Temperature
level °C
1
1)
230
160-180
3 160-170
3 180-200
3 150-160
3 190-210
3 150
3 170
3 160-170
3 160-180
1 180-200
1 200-220
1 200-220
1 180-200
3 150-160
Time
Hr: Mins.
0:25
0:30-1:00
1)
0:15-0:30
1)
0:10-0:20
0:20-0:40
1)
0:15-0:30
0:35-0:50
0:35-0:50
0:40-1:20
1)
0:40-1:20
1)
0:30-1:00
1)
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20