Electrolux B3011-5 - Page 19

19Uses, Tables and Tips
Cakes/pastries/breads on baking trays
Plaited bread/bread
crown
Conventional 3 170-190 338-374 0:30-0:40
Christmas stollen Conventional 3 160-180
1)
320-356
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
250
1)
160-180
482
1)
320-356
0:20
0:30-1:00
Cream puffs/Eclairs Fan-assisted
circulation
3 160-170
1)
320-338
1)
0:15-0:30
Swiss roll Conventional 3 180-200
1)
356-392
1)
0:10-0:20
Cake with crumble
topping(dry)
Fan-assisted
circulation
3 150-160 302-320 0:20-0:40
Buttered almond cake/
sugar cakes
Conventional 3 190-210
1)
374-410
1)
0:15-0:30
Fruit flans (made with
yeast dough/sponge
mixture)
Fan-assisted
circulation
3 150 302 0:35-0:50
Fruit flans (made with
yeast dough/sponge
mixture)
Conventional 3 170 338 0:35-0:50
Fruit flans made with
short pastry
Conventional 3 170-190 338-374 0:40-1:20
Yeast cakes with deli-
cate toppings
(e.g.quark, cream,
vanilla cream)
Conventional 3 160-180 320-356
1)
0:40-1:20
Pizza (with a lot of
topping)
Conventional 1 190-210
1)
374-410
1)
0:30-1:00
Pizza (thin crust) Conventional 1 230-250
1)
446-482
1)
0:10-0:25
Unleavened bread Conventional 1 250-270 482-518 0:08-0:15
Tarts (CH) Conventional 1 200-220 392-428 0:35-0:50
Type of baking Ovenfunction
Shelf
position
Tempera-
ture °C
Tempera-
ture °F
Time
Hours
mins.