Electrolux EH L4-4 - Manual (Page 30)

30 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
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
Cake with crumble topping
(dry) Convection with
ring heating
element
3 150-160 20-30
Buttered almond cake/sugar
cakes Conventional 3 190-210
1)
20-30
Butter plait Convection with
ring heating
element
3 170-180
1)
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
1)
50-70
Pizza (with a lot of topping) Convection with
ring heating
element
1 180-200
1)
30-50
Pizza (thin crust) Convection with
ring heating
element
1 200-220
1)
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.