Electrolux EBL40X, User Manual

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electrolux 15
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 pas-
try Convection with ring
heating element
3 160-170 50-70
Yeast cakes with delicate top-
pings (e. g, quark, cream, cus-
tard) 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
Biscuits
Short pastry biscuits Convection with ring
heating element
3 150-160 15-25
Viennese whirls Convection with ring
heating element
3 140 25-35
Viennese whirls Conventional 3 160
1)
20-30
Biscuits made with sponge mix-
ture Convection with ring
heating element
3 160-170 15-25
Pastries made with egg white,
meringues Convection with ring
heating element
3 80-100 90-150
Macaroons Convection with ring
heating element
3 100-120 60-90
Biscuits made with yeast dough Convection with ring
heating element
3 150-160 20-40
Puff pastries Convection with ring
heating element
3 170-180
1)
20-30
Rolls Convection with ring
heating element
3 180
1)
20-35
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Mins.