26 electrolux usage, tables and tips
Baking on more than one oven level
Type of baking
Convection
with ring
heating
element
Convection
with ring
heating
element
Time
Hours:
Mins.
Shelf positions from
bottom
Tempe-
rature in
°C
2 levels 3 levels
Cakes/pastries/biscuits on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
1)
0:35-0:60
Dry streusel cake 1/3 --- 140-160 0:30-0:60
Biscuits
Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35
Viennese whirls 1/3 1/3/5 140 0:20-0:60
Biscuits made with sponge mix-
ture
1/3 --- 160-170 0:25-0:40
Pastries made with egg white,
meringues
1/3 --- 80-100 2:10-2:50
Macaroons 1/3 --- 100-120 0:40-1:20
Biscuits made with yeast dough 1/3 --- 160-170 0:30-0:60
Puff pastries 1/3 --- 170-180
1)
0:30-0:50
Rolls 1/4 --- 160 0:30-0:45
Small cakes (20per tray) 1/4 --- 140
1)
0:25-0:40
1) Pre-heat the oven!
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