Electrolux EOB63100X - Multi-Level Baking and Baking Tips; Baking on Multiple Levels; Tips on Baking Results

18 electrolux
Baking on more than one oven level
Tips on Baking
Type of baking
Convection
with ring
heating
element
Convection
with ring
heating
element
Time
Hours:
Mins.
Shelf positions from bottom
Te mp e -
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 mixture 1/3 --- 160-170 0:25-0:40
Pastries made with egg white, me-
ringues
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!
Baking results Possible cause Remedy
The cake is not browned
enough at the bottom
Wrong shelf level Place cake on a lower shelf
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high Use a slightly lower temperature set-
ting
Baking time too short Increase baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the dough/mixture Use less liquid
Pay attention to mixing times, espe-
cially if using mixing machines
Cake is too dry Oven temperature too low Increase oven temperature
Baking time too long Shorten baking time