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12 electrolux
2 With longer baking times, you can
switch the oven off about 10 minutes
before the end of the baking time, in or-
der to utilise the residual heat.
Unless otherwise stated, the values giv-
en in the tables assume that cooking is
started with the oven cold.
Baking table
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.
Baking in tins
Ring cake or brioche Convection 1 150-160 0:50-1:10
Madeira cake/Fruitcakes Convection 1 140-160 1:10-1:30
Sponge cake Convection 1 140 0:25-0:40
Sponge cake Conventional 1 160 0:25-0:40
Flan base - short pastry Conventional 3 180-200 0:10-0:25
Flan base - sponge mixture Convection 3 150-170 0:20-0:25
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm, diagonally
off set)
Convection 1 160 1:10-1:30
Apple pie (2tins Ø20cm, diagonally
off set)
Conventional 1 180 1:10-1:30
Savoury flan (e. g. quiche lorraine) Conventional 1 180-200 0:30-1:10
Cheesecake Conventional 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170-190 0:30-0:40
Christmas stollen Conventional 3 160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
250
1)
160-180
0:20
0:30-1:00
Cream puffs/Eclairs Convection 3 160-170
1)
0:15-0:30
Swiss roll Conventional 3 180-200
1)
0:10-0:20
Cake with crumble topping(dry) Convection 3 150-160 0:20-0:40
Buttered almond cake/sugar cakes Conventional 3 190-210
1)
0:15-0:30
Fruit flans (made with yeast dough/
sponge mixture)
2)
Convection 3 150 0:35-0:50
Fruit flans (made with yeast dough/
sponge mixture)
Conventional 3 170 0:35-0:50
Fruit flans made with short pastry Conventional 3 170-190 0:40-1:20
Yeast cakes with delicate toppings
(e.g.quark, cream, vanilla cream)
Conventional 3 160-180 0:40-1:20