Baking on one oven level
Type of baking
Convection with ring heating element
Oven level Temperature
°C
Time Hrs: Mins.
Covered apple tart 1 160-180 0:50-1:00
Apple pie (2 tins Ø 20cm, diagonally off set) 1 180-190 1:05-1:20
Savoury flan (e. g. quiche lorraine) 2 170-190 0:30-1:10
Cheesecake 1 160-180 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown 1 160-180 0:30-0:40
Christmas stollen 1 160-180 0:40-1:00
Bread (rye bread) 1 180-200 0:45-0:60
Cream puffs/éclairs 2 170-190 0:30-0:40
Swiss roll 2
200-220
1)
0:08-0:15
Cake with crumble topping(dry) 2 160-180 0:20-0:40
Buttered almond cake/sugar cakes 2
170-190
1)
0:15-0:30
Fruit flan (made with yeast dough/sponge
mixture)
2 160-180 0:25-0:50
Fruit flans made with shortcrust pastry 2 170-190 0:40-1:20
Yeast cakes with delicate toppings (e. g.
quark, cream, vanilla cream)
2 150-170 0:40-1:20
Pizza (with a lot of topping) 2
190-210
1)
0:20-0:40
Pizza (thin crust) 2
230
1)
0:12-0:20
Unleavened bread 2
230
1)
0:10-0:20
Swiss flaky pastry tarts 2 190-210 0:35-0:50
Biscuits
Short pastry biscuits 2 160-180 0:06-0:20
Viennese whirls 2 160 0:10-0:40
Biscuits made with sponge mixture 2 160-180 0:15-0:20
Pastries made with egg white, meringues 2 80-100 2:00-2:30
Macaroons 2 100-120 0:30-0:60
Biscuits made with yeast dough 2 160-180 0:20-0:40
Puff pastries 2
180-200
1)
0:20-0:30
Bread rolls 2 210-230 0:20-0:35
Small cakes (20 per tray) 2
170
1)
0:20-0:30
1) Preheat oven
24 electrolux
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