User manual

14 electrolux
• Moist recipes (for example, pizzas, fruit
flans, etc.) are baked on one level.
• Cakes and pastries at different heights
may brown at an uneven rate at first. If
this occurs, please do not change the
temperature setting. Different rates of
browning even out as baking progress-
es.
• Your new oven may bake or roast differ-
ently to your previous appliance. So
adapt your normal settings (tempera-
ture, cooking times) and oven shelf lev-
els to the recommendations in the
following tables.
2 With longer baking times, the oven can
be switched off about 10 minutes be-
fore the end of baking time, to make use
of the residual heat.
Unless otherwise stated, the values giv-
en in the tables assume that cooking is
started with the oven cold.
Baking table
Baking on one oven level
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Mins.
Baking in tins
Ring cake or brioche Convection with ring
heating element
1 150-160 50-60
Madeira cake/fruit cakes Convection with ring
heating element
1 140-160 60-80
Sponge cake Convection with ring
heating element
1 140 30-40
Sponge cake Conventional 1 160 30-40
Flan base - short pastry Convection with ring
heating element
3 170-180
1)
20-25
Flan base - sponge mixture Convection with ring
heating element
3 150-170 25-30
Apple pie Conventional 1 170-190 50-60
Apple pie (2tins Ø20cm,
diagonally off set)
Convection with ring
heating element
1 160 60-80
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1 180 60-80
Savoury flan (e. g, quiche lor-
raine)
Convection with ring
heating element
1 160-180 45-55
Cheesecake Conventional 1 170-190 80-90
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170-190 45-55
Christmas stollen Conventional 3 160-180
1)
50-60
Bread (rye bread)
-first of all
-then
Conventional 1
230
1)
160-180
10
30-60
Cream puffs/eclairs Conventional 3 160-170
1)
30-45
Swiss roll Conventional 3 180-200
1)
10-20