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Type of bak-
ing
Temperature
o
C
Conventional
Oven
level
(bot-
tom
oven)
Oven
level
(top
oven)
Minutes
Temperature
o
C
Hot air
Oven
level
Pastries
made with
butter, flour,
sugar (egg)
170-180 3 2 20-30 150-160 1+4
Biscuits
Short pastry
biscuits
170-180 3 2 10-15 150-160 1+4
Gingerbread
biscuit
190-200 3 2 8-12 170-190 1+4
Puff pastries 180-200 3 2 20-30 160-180 1+4
Bread
Tin loaf 190-210 1 1 30-40 170-190 2
Loaf 175-225 2 1 35-45 180-190 1+4
Swedish tea-
cake
220-225 3 1 12-18 180-190 1+4
White bread
Buns 225-250 2 1 7-10 180-190 1+4
Bun ring/flat
long-shaped
bun
180-200 2 1 20-30 170-180 3
Oven dishes
Potato gratin 200 1 1 45-50 180-190 1
Batter pud-
ding
200-225 2 2 20-35 180-190 3
Pan-pizza 210-220 1 1 16-20 180-200 1+4
Always place a ovengrid on the bottom of the
oven when something is suggest to be
placed on the ovenbottom.
Tips for baking
Baking result Possible cause Remedy
Bread/yeasted doughs and
sponge cakes fall flat.
If the oven temperature is too
low, the dough can rise and then
go down again and become flat.
Check the set temperature
against recommendations in ta-
bles or recipes.
Bread/yeasted doughs have not
risen properly. Excessively long
rising time after rolling out can
give a flat result. Bread/yeasted
doughs should rise at room tem-
perature, out of draughts. The
dough should spring back after
light pressure on the surface.
Check the rising times against
recommendations in recipes.
Not enough yeast or baking
powder.
Check in the recipe that you
have taken the right amount.
22 electrolux