Electrolux COMPETENCE B1100-3 User Manual download pdf (Page 24)

Baking Table

Type of cake or pastry

Shelf

position

Temperature

ºC

Time

Cakes in cake tins

Ring-shaped cakes 1 160-180 0:50-1:10

Madeira cakefruit slab cake 1 150-170 1:10-1:30

Sponge cake 2 160-180 0:25-0:40

Shortcrust pastry flan base 3 190-210

0:10-0:25

Sponge flan base 3 170-190 0:20-0:25

Covered apple flan 1 170-190 0:50-1:00

Savoury flan (e.g. quiche lorraine) 1 180-200 0:30-1:10

Cheesecake 1 160-180 1:00-1:30

Cakes and pastries on baking sheets

Plaited roll/ring 3 170-190 0:30-0:40

Fruit loaf 3 160-180

0:40-1:00

Bread (rye bread) initially

.......................................then

250

160-180

0:20

0:30-1:00

Cream puffseclairs 3 190-210 0:25-0:40

Swiss roll 3 180-200

0:10-0:20

Dry streusel cake 3 160-180 0:20-0:40

Butter cake/sugar cake sugar-

topped cakes

3 190-210

0:15-0:30

Fruit flan (with a yeast dough/

sponge base)

3 170-190 0:25-0:50

Fruit flans on shortcrust pastry

base

3 170-190 0:40-1:20

Tarts baked with delicate

fillings (e.g. curd cheesecream)

3 160-180 0:40-1:20

Pizza (with deep topping)

1 190-210

0:30-1:00

Pizza (thin) 1 230-250

0:10-0:25

Unleavened bread 1 230-250

0:08-0:15

Flat sweet or savoury pies 1 210-230

0:35-0:50

1 2 ... 19 20 21 22 23 24 25 26 27 28 29 ... 43 44

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Electrolux COMPETENCE B1100-3 User Manual Page 24

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