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ture setting. The differences equalize dur-
ing the baking procedure.
Baking on one oven level - Baking in tins
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Ring cake or brioche Fan Cooking 1 150 - 160 0:50 - 1:00
Madeira cake/Fruit
cakes
Fan Cooking 1 140 - 160 1:00 - 1:20
Sponge cake Fan Cooking 1 140 0:30- 0:40
Sponge cake Conventional 1 160 0:30 - 0:40
Flan base - short pastry Fan Cooking 3
170-180
1)
0:20 - 0:25
Flan base - sponge
mixture
Fan Cooking 3 150 - 170 0:25 - 0:30
Apple pie Conventional 1 170 - 190 0:50 - 1:00
Apple pie (2 tins, Ø 20
cm, diagonally off set)
Fan Cooking 1 160 1:00 - 1:20
Apple pie (2 tins, Ø 20
cm, diagonally off set)
Conventional 1 180 1:00 - 1:20
Savoury flan (e.g. qui-
che lorraine)
Fan Cooking 1 160 - 180 0:45 - 0:55
Cheesecake Conventional 1 170 - 190 1:20 - 1:30
1) Pre-heat the oven
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Plaited bread/bread
crown
Conventional 3 170 - 190 0:45 - 0:55
Christmas stollen Conventional 3
160 - 180
1)
0:50 - 1:00
Bread (rye bread) Conventional 1
- first of all
230
1)
0:10
- then 160 - 180 0:30 - 1:00
Cream puffs/eclairs Conventional 3
160 - 170
1)
0:30- 0:45
Swiss roll Conventional 3
180 - 200
1)
0:10 - 0:20
Cake with crumble top-
ping (dry)
Fan Cooking 3 150 - 160 0:20 - 0:30
Buttered almond cake/
sugar cakes
Conventional 3
190 - 210
1)
0:20 - 0:30
Butter plait Fan Cooking 3
170 - 180
1)
0:40 - 0:50
Fruit flans (made with
yeast dough / sponge
mixture)
1)
Fan Cooking 3 150 0:40 - 0:50
Fruit flans (made with
yeast dough / sponge
mixture)
1)
Conventional 3 170 0:40 - 0:50
10 electrolux