Baking Table - Electrolux EOB 5620 Operating Instructions Manual

Baking Table

The stated baking times are for guidance only.
Recommended cooking methods, shelf positions
and temperatures are printed in bold type.
Type of pastry or
cake
Sponge base
Pudding bowl or ring-
shaped cakes
Madeira cake
(square/rectangular
baking tin)
Flan case
Apple flan, very thin
Fairy cakes
Shortcrust pastry
Large cheesecake
Covered fruit pie
Cheesecake on the
tray
Puff pastry
French apple tart
Sponge cake
Sponge cake (DIN)
Flan case
Swiss roll
Yeast dough
Pudding bowl/ring-
shaped cakes
Plaited roll/ring, plait-
ed Danish pastry
Butter cake/sugar
cake
sugar-topped cakes
Sponge cake with
crumble topping
Apple crumble (DIN)
Cheesecake (tray)
Fruit loaf (500 g flour)
Pizza
(round baking sheet)
20
Hot Air ¥
Temperature in Shelf
°C position
150-170
140-160
150-170
150-170
150-170
140-160
150-170
---
150-170*
150-170
150-160*
150-170*
150-170
150-170
160-180
150-170
150-170
150-170
150-170*
230-250*
Conventional ¡
Temperature in
°C
1 160-180
1 150-170
3 170-190
1 170-190*
3 180-190
1 170-190
1 170-190
--- 160-180
1 190-200*
1 160-180
3 170-180*
3 180-200*
1 160-180
3 170-190
3 190-200*
3 180-190
3 170-190
3 170-190
3 160-180*
1 250-270*
Shelf Baking time in
position minutes
1 50-70
1 70-80
2 20-25
1 45-60
3 20-30
60-90 +
1 10 mins. standing
time
1 50-60
2 50-70
1 40-50
2 25-40
3 25-30
3 10-15
1 45-60
3 30-40
3 25-30
3 20-40
3 35-50
3 45-50
3 40-70
1 10-25