Electrolux EVY9741AAX - Baking on One Oven Level

Type of Food
Quarter Steam + Heat (water amount about 300 ml)
Quantity
Temperature
ºC
Time
1)
in min.
Shelf posi-
tion
Misc. types of
bread
0,5 - 1 kg 180 - 190 45 - 60 1
Rolls 40 - 60 g 180 - 210 30 - 40 2
Ready-to-bake
rolls
- 200 20 - 30 2
Ready-to-bake
baguettes
40 - 50 g 200 20 - 30 2
Ready-to-bake
baguettes frozen
40 - 50 g, 200 25 - 35 2
1)
The times are for guidance only.
11.8 Baking on one oven level
General instructions
• Your new oven may bake or roast dif-
ferently to the appliance you had be-
fore. Adapt your usual settings (temper-
ature, cooking times) and shelf levels to
the values in the tables.
With longer baking times, the oven can be
switched off about 10 minutes before the
end of baking time, to use the residual
heat.
When you use frozen food, the trays in
the oven can twist during baking. When
the trays get cold again, the distortion will
be gone.
How to use the Baking Tables
• We recommend to use the lower tem-
perature the first time.
If you cannot find the settings for a special
recipe, look for the one that is almost the
same.
Baking time can be extended by 10 - 15
minutes, if you bake cakes on more than
one level.
Cakes and pastries at different heights do
not always brown equally at first. If this
occurs, do not change the temperature
setting. The differences equalize during
the baking procedure.
Baking in tins
Type of baking Oven func-
tion
Shelf
position
Temperature
(°C)
Time (min)
Ring cake or brioche True Fan
Cooking
1 150 - 160 50 - 70
Madeira cake / Fruit
cakes
True Fan
Cooking
1 140 - 160 70 - 90
Sponge cake /
Sponge cake
True Fan
Cooking
1 140 - 150 35 - 50
Sponge cake /
Sponge cake
Convectional
Cooking
1 160 35 - 50
Flan base - short pas-
try
1)
True Fan
Cooking
2 170 - 180 10 - 25
Flan base - sponge
mixture
True Fan
Cooking
2 150 - 170 20 - 25
24
www.electrolux.com