Electrolux EBGL4CN User Manual download pdf (Page 26)

26 electrolux uses, tables and tips

Cakes/pastries/breads on baking trays

Plaited bread/bread crown Conventional 3 170-190 45-55

Christmas stollen Conventional 3 160-180

50-60

Bread (rye bread)

-first of all

-then

Conventional 1

230

160-180

30-60

Cream puffs/eclairs Conventional 3 160-170

30-45

Swiss roll Conventional 3 180-200

10-20

Cake with crumble topping

(dry)

Convection with

ring heating

element

3 150-160 20-30

Buttered almond cake/sugar

cakes

Conventional 3 190-210

20-30

Butter plait Convection with

ring heating

element

3 170-180

40-50

Fruit flans

(made with yeast dough/

sponge mixture)

Convection with

ring heating

element

3 150 40-50

Fruit flans

(made with yeast dough/

sponge mixture)

Conventional 3 170 40-50

Fruit flans made with short

pastry

Convection with

ring heating

element

3 160-170 50-70

Yeast cakes with delicate

toppings (e. g, quark, cream,

custard)

Conventional 3 160-180

50-70

Pizza (with a lot of topping)

Convection with

ring heating

element

1 180-200

30-50

Pizza (thin crust) Convection with

ring heating

element

1 200-220

15-25

Unleavened bread Convection with

ring heating

element

1 200-220 10-20

Tarts (CH) Convection with

ring heating

element

1 180-200 40-55

Type of

baking

Oven function

Oven

level

Temperature

°C

Time

Mins.

1 2 ... 21 22 23 24 25 26 27 28 29 30 31 ... 55 56

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Electrolux EBGL4CN User Manual Page 26

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