Electrolux EOB3638 Operating Instructions Manual page 24

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/sponge
2)
mixture)
Fruit flans (made with
yeast dough/sponge
mixture)
Fruit flans made with
short pastry
Yeast cakes with deli-
cate toppings
(e. g. quark, cream,
vanilla cream)
Pizza (with a lot of top-
2
ping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
24
Ovenfunction
¡ Conventional
Fan-assisted
circulation
¡ Conventional
Fan-assisted
circulation
¡ Conventional
Fan-assisted
circulation
¡ Conventional
¡ Conventional
¡ Conventional
¡ Conventional
¡ Conventional
¡ Conventional
¡ Conventional
Fan-assisted
circulation
Shelf
Tempera-
positio
ture °C
n
2
1)
250
160-180
3 160-170
3 180-200
3 150-160
3 190-210
3 150
3 170
3 170-190
3 160-180
1 190-210
1 230-250
1 250-270
1 200-220
3 150-160
Time
Hours
mins.
0:20
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
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