Electrolux EOB31000 User Manual page 10

10 electrolux
Type of baking
Fruit flans made with short pastry
Yeast cakes with delicate toppings
(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, me-
ringues
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
Ovenfunction
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Convection
Convection
Convection
Convection
Conventional
Convection
Convection
Convection
Convection
Convection
Convection
Convection
Conventional
Convection
Convection
Conventional
Shelf Tempera-
position ture °C
3 170-190
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
1)
3 160
3 150-160
1 / 3 150-160
3 80-100
3 100-120
3 150-160
3 170-180
1)
3 160
1)
3 180
1)
3 140
1)
1 / 4 140
1)
3 170
Time
Hours
mins.
0:40-1:20
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
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
0:20-0:35
0:20-0:35
0:20-0:30
0:25-0:40
0:20-0:30