Food
Temperature
(°C)
Time (min)
Shelf posi‐
tion
Swiss Roll1)
200 - 220
8 - 15
2
Crumb cake (dry)
160 - 180
20 - 40
2
Butter / sugar cake1)
180 - 200
15 - 30
2
Fruit flan (made with yeast
dough/sponge mixture)
160 - 180
25 - 50
2
Fruit flan made with short‐
crust pastry
170 - 190
40 - 80
2
Yeast cakes with delicate
toppings (e. g. quark, cream,
almond slice)
150 - 170
40 - 80
2
Pizza (with a lot of topping)1) 190 - 210
20 - 40
2
Pizza (thin crust)1)
230
12 - 20
2
Flat bread1)
230
10 - 20
2
Swiss flaky pastry tarts
190 - 210
35 - 50
2
1) Preheat the oven.
Biscuits
Food
Temperature
(°C)
Time (min)
Shelf posi‐
tion
Short pastry biscuits
160 - 180
6 - 20
2
Viennese whirls
160
10 - 40
2
Biscuits made with sponge
mixture
160 - 180
15 - 20
2
Pastries made with egg
white, meringues
80 - 100
120 - 150
2
Macaroons
100 - 120
30 - 60
2
Fancy yeast biscuits
160 - 180
20 - 40
2
Puff pastries1)
180 - 200
20 - 30
2
Rolls
210 - 230
20 - 35
2
Small cakes / Small cakes
(20 per tray)1)
170
20 - 30
2
1) Preheat the oven.
11.17 Soufflés and au gratin
Use the function: True Fan Cooking.
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