Electrolux EOB 998 - Page 37

37
– The cooking times and temperatures specified are nominal values
– ecommended cooking methods, temperatures, baking and roasting times and runner heights are printed in
bold type
– For temperatures marked * the oven is preheated at the temperature stated
Bakin
g
and
Oven function (setting refer to page 12)
Baking
and
roasting table
Top– and bottom heat Hot air (HA) (HA) (HA)
Temp
°C
Minutes
of time
1
Runner
Temp
°C
Minutes
of time
1
Runner
2
Runners
3
Runners
Yeast dough (Cake, Zopf, bread and pizza) without grease filter
Sweet yeast dough 400 – 600 gr 180* 35 – 40 2 170 35 – 40 2 ––– –––
Bienenstich (Tiefes Spezialblech) 190* 18 – 20 3 180* 18 – 20 3 ––– –––
Gugelhopf 170* 50 – 60 2 160 50 – 55 2 ––– –––
Zopf 500 gr 190* 35 – 40 2 180 35 – 40 2 –––
Weggli 200* 25 – 25 2 180* 20 – 25 3 1 + 4 –––
Süsses aus aller Welt without grease filter
Bananencake (Amerika) 170* 70 2 160* 70 2 ––– –––
Kokoskuchen Itaparica (Brasilien) 170 45 – 50 2 ––– ––– ––– ––– –––
Linzertorte (Österreich) 170 40 – 45 2 160 40 – 45 3 ––– –––
Sachertorte (Österreich) 170 50 2 160 50 3 ––– –––
Savarin (Frankreich) 170 25 2 ––– ––– ––– ––– –––
Schweizer Spezialitäten without grease filter
Prättigauer Pitte (Bündnerland) 170 40 – 45 2 160 35 – 40 2 ––– –––
Birnbrot (Ostschweizerisch) 190 45 – 50 2 180 45 – 50 2 1 + 4 –––
Aargauer Rüeblitorte 170* 45 – 50 2 160 50 – 55 2 ––– –––
Glarner Pastete 190* 35 – 40 2 180* 35 – 38 2 ––– –––
Magenbrot 170* 18 – 20 3 160* 16 – 18 3 ––– –––
Zürcher Pfarrhaustorte 200* 35 2 180* 30 – 35 2 ––– –––
Christmas cookies without grease filter
Butter–cookies 170* 15 – 18 3 160* 18 – 20 3 2 + 4 1+3+5
Drying cookies 160* 15 – 20 3 140* 15 – 18 3 2 + 4 1+3+5
Gingerbread / honey–cake til 100 gr 170* 15 – 20 3 160* 15 – 25 3 2 + 4 1+3+5
Aniseed–cookies
Dry the cookies all night on a proof papier
or a baking tin
160* 12 – 15 3 130* 12 – 15 3 2 + 4 1+3+5