Electrolux EOB5627 - Page 22

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Fruit flans made with short
pastry
Hot air 3 160-170 0:40-1:20
Yeast cakes with delicate
toppings (e. g, quark,
cream, custard)
Conventional 3 160-180
1)
0:40-1:20
Pizza (with a lot of top-
ping)
2)
Hot air 1 180-200
1)
0:30-1:00
Pizza (thin crust) Hot air 1 200-220
1)
0:10-0:25
Unleavened bread Hot air 1 200-220 0:08-0:15
Tarts (CH) Hot air 1 180-200 0:35-0:50
Biscuits
Short pastry biscuits Hot air 3 150-160 0:06-0:20
Viennese whirls Hot air 3 140 0:20-0:30
Viennese whirls Conventional 3 160
1)
0:20-0:30
Biscuits made with sponge
mixture
Hot air 3 150-160 0:15-0:20
Pastries made with egg
white, meringues
Hot air 3 80-100 2:00-2:30
Macaroons Hot air 3 100-120 0:30-0:60
Biscuits made with yeast
dough
Hot air 3 150-160 0:20-0:40
Puff pastries Hot air 3 170-180
1)
0:20-0:30
Rolls Hot air 3 160
1)
0:20-0:35
Rolls Conventional 3 180
1)
0:20-0:35
Small cakes (20per tray) Hot air 3 140
1)
0:20-0:30
Small cakes (20per tray) Conventional 3 170
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.