User manual

Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Flan base - sponge
mixture
Convection with
ring heating ele-
ment
3 150 - 170 0:20 - 0:25
Apple pie Conventional 1 170 - 190 0:50 - 1:00
Apple pie (2 tins, Ø 20
cm, diagonally off set)
Convection with
ring heating ele-
ment
1 160 1:10 - 1:30
Apple pie (2 tins, Ø 20
cm, diagonally off set)
Conventional 1 180 1:10 - 1:30
Savoury flan (e.g. qui-
che lorraine)
Convection with
ring heating ele-
ment
1 160 - 180 0:30 - 1:10
Curd Cheese Cake Conventional 1 170 - 190 1:00 - 1:30
1) Pre-heat 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 0:30 - 0:40
Christmas stollen
1)
Conventional 3 160 - 180 0:40 - 1:00
Bread ( rye bread) Conventional 1
- first of all
1)
230 0:25
- then 160 - 180 0:30 - 1:00
Cream puffs/eclairs
1)
Conventional 3 160 - 170 0:15 - 0:30
Swiss roll
1)
Conventional 3 180 - 200 0:10 - 0:20
Cake with crumble
topping (dry)
Convection with
ring heating ele-
ment
3 150 - 160 0:20 - 0:40
Buttered almond cake/
sugar cakes
1)
Conventional 3 190 - 210 0:15 - 0:30
Fruit flans (made with
yeast dough / sponge
mixture)
2)
Convection with
ring heating ele-
ment
3 150 0:35 - 0:50
Fruit flans (made with
yeast dough / sponge
mixture)
2)
Conventional 3 170 0:35 - 0:50
Fruit flans made with
short pastry
Convection with
ring heating ele-
ment
3 160 - 170 0:40 - 1:20
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
tard)
1)
Conventional 3 160 - 180 0:40 - 1:20
10 electrolux