Baking Table - Electrolux EOB 2620 Operating Instructions Manual

Baking Table

Baking type
Cake mixture
Ring cake or 'Gugelhupf'
Frankfurter ring cake
(half tin)
Royal/Madeira cake
(rectangular tin)
Pie pastry
Fancy apple gateau
Short pastry
Cheese flan
(750 gr. cottage cheese)
covered fruit gateau
Cheese flan (tray)
Puff pastry
French. apple gateau
Sponges
Sponge cake (DIN)
Fruit ingredients
Swiss roll
Raised pastry
Ring cake or 'Gugelhupf'
Plaited buns
Cakes with cream filling, or sugar/al-
mond toppings
With sugar vermicelli
Fruit cakes (tray) with sugar vermicelli
(DIN)
Cheese/yeast cake
Christmas loaf (500 gr. flour)
Pizza (fresh)
Biscuits
Meringues
Macaroons
Small biscuits & cakes (DIN)
Walnut cakes
Puff pastry
Pastry (made with yeast dough)
* Pre-heat the oven
Temperature in °C
160-180
150-170
150-170*
150-190*
150-190*
170-190
170-190
160-180*
190-200*
160-180*
170-190*
180-200*
160-180
170-190
180-200*
160-180*
170-190
170-190
160-180*
250-275*
100-200
120-140*
160-180*
170-180
180-210*
170-190*
Top/Bottom heat ¡
Shelf position
1
1
1
2
1
1
2
2
1
3
3
3
1
3
3
3
3
3
3
1
3
3
3
3
3
3
Suggested
baking time in
minutes
50-70
45-60
70-85
15-25
45-60
65-90 + 10 Min.
After-heating
50-60
50-70
40-50
25-40
20-25
10-20
45-55
15-40
20-35
20-40
25-50
45-50
40-70
10-25
100-200
20-30
15-30
25-30
20-30
20-40
19