Electrolux EKC6051FOW User Manual download pdf (Page 14)

9.2 Hot Air Baking

Type of baking Shelf Temperature °C Time in minutes

Bread rolls 2+4 175-185 15-20

Wholemeal rolls 2+4 165-180 20-30

Småt gærbrød

med fyld

2+4 170-180 15-20

Pretzels 2+4 160-170 15-20

White loaf 2+4 170-180 30-40

Wholemeal loaf 2+4 160-170 35-45

Rye bread, mix 2+4 250 warming

- baking 2+4 160-170 60-70

Baguettes 2+4 180-200 20-30

Bradepandekage 3 150-160 50-60

Formkage 2+4 150-160 30-40

Sponge cakes/

Madeira cakes

2 150-160 50-60

Meringues 2+4 100 90-120

Meringue bases 2+4 100 90-120

- heating 2+4

with oven turned

off

Biscuits 2+4 150-160 10-20

Choux pastry 2+4 155-165 30-40

Fruit tarts, short

crust pastry

2+4 150-160

pre-baking, bases

10-15

Fruit tarts, short

crust pastry

2+4 150-160 finishing 35-45

Fruit tarts, crumble

pastry

2+4 170-180 30-40

9.3 Conventional Baking

Type of baking Shelf

Temperature

°C

Time in mi-

nutes

Bread rolls 3-4 200-225 8-12

Wholemeal rolls 3-4 190-200 20-25

Småt gærbrød med fyld 3-4 200-225 10-12

Ciabatta rolls 3-4 210-230 10-20

Foccacia 3-4 220-230 15-20

Pita bread 3-4 250 5-15

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