Electrolux EOB31002 - Page 20

Baking and roasting table
CAKES
TYPE OF DISH
Conventional
cooking
Fan forced
cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Whisked recip-
ies
2 170 2 (1
and 3)
165 45-60 In cake mould
Shortbread
dough
2 170 2 (1
and 3)
160 24-34 In cake mould
Butter-milk
cheese cake
1 170 2 165 60-80 In cake mould 26 cm
Apple cake (Ap-
ple pie)
1 170 2 (1
and 3)
160 100-120 2 cake moulds of 20 cm
on the wire shelf
Strudel 2 175 2 150 60-80 On baking tray
Jam- tart 2 170 2 (1
and 3)
160 30-40 In cake mould 26 cm
Fruit cake 2 170 2 155 60-70 In cake mould 26 cm
Sponge cake
(Fatless sponge
cake)
2 170 2 160 35-45 In cake mould 26 cm
Christmas
cake/Rich fruit
cake
2 170 2 160 50-60 In cake mould 20 cm
Plum cake 2 170 2 165 50-60
In bread tin
1)
Small cakes 3 170 3 (1
and 3)
165 20-30 On flat baking tray
Biscuits 3 150 3 (1
and 3)
140 20-30
On flat baking tray
1)
Meringues 3 100 3 115 90-120 On flat baking tray
Buns 3 190 3 180 15-20
On flat baking tray
1)
Choux 3 190 3 (1
and 3)
180 25-35
On flat baking tray
1)
Plate tarts 3 180 2 170 45-70 In cake mould 20 cm
Victoria sand-
wich
1 or 2 180 2 170 40-55 Left + right in cake mould
20 cm
1) Preheat for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
Conventional
cooking
Fan forced
cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
White bread 1 190 1 195 60-70 1-2 pieces, 500 gr one
piece
1)
Rye bread 1 190 1 190 30-45 In bread tin
20 electrolux