Electrolux EOB30000 User Manual page 23

Type of
baking
Yeast cakes with delicate top-
pings (e. g. quark, cream,
vanilla cream)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Biscuits made with sponge
mixture
Pastries made with egg white,
meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Rolls
Rolls
Small cakes (20per tray)
Small cakes (20per tray)
Small cakes (20per tray)
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Ovenfunction
Conventional
2
Conventional
Conventional
Conventional
Conventional
Convection
Convection
Convection
Convection
Conventional
Convection
Convection
Convection
Convection
Convection
Convection
Convection
Conventional
Convection
Convection
Conventional
uses, tables and tips electrolux 23
Shelf Tempera-
position ture °C
3 160-180
1 190-210
1 230-250
1 250-270
1 200-220
3 150-160
1 / 3 150-160
3 140
1 / 3 140
3 160
3 150-160
1 / 3 150-160
3 80-100
3 100-120
3 150-160
3 170-180
3 160
3 180
3 140
1 / 4 140
3 170
Time
Hours
mins.
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
0:06-0:20
0:20-0:30
0:25-0:40
1)
0:20-0:30
0:15-0:20
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
1)
0:20-0:30
1)
0:20-0:35
1)
0:20-0:35
1)
0:20-0:30
1)
0:25-0:40
1)
0:20-0:30