Electrolux EOB53000 User Manual page 25

Type of
baking
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
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/
2)
sponge mixture)
Fruit flans
(made with yeast dough/
2)
sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Oven function
Conventional
Conventional
Conventional
Conventional
Conventional
Convection with
ring heating
element
Conventional
Convection with
ring heating
element
Conventional
Convection with
ring heating
element
Conventional
2)
Convection with
ring heating
element
Convection with
ring heating
element
Convection with
ring heating
element
Convection with
ring heating
element
uses, tables and tips electrolux 25
Oven Temperature
level °C
3 170-190
3 160-180
1
1)
230
160-180
3 160-170
3 180-200
3 150-160
3 190-210
3 150
3 170
3 160-170
3 160-180
1 180-200
1 200-220
1 200-220
1 180-200
Time
Hr: Mins.
0:30-0:40
1)
0:40-1:00
0:25
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
1)
0:40-1:20
1)
0:30-1:00
1)
0:10-0:25
0:08-0:15
0:35-0:50