Electrolux EBV GL4X, User Manual

Page: 15 / 36

electrolux 15
Sponge cake Convection with ring
heating element
1 140 30-40
Sponge cake Conventional 1 160 30-40
Flan base - short pastry Convection with ring
heating element
3 170-180
1)
20-25
Flan base - sponge mixture Convection with ring
heating element
3 150-170 25-30
Apple pie Conventional 1 170-190 50-60
Apple pie (2tins Ø20cm,
diagonally off set) Convection with ring
heating element
1 160 60-80
Apple pie (2tins Ø20cm,
diagonally off set) Conventional 1 180 60-80
Savoury flan (e. g, quiche lor-
raine) Convection with ring
heating element
1 160-180 45-55
Cheesecake Conventional 1 170-190 80-90
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)
2)
Convection with ring
heating element
3 150 40-50
Fruit flans
(made with yeast dough/sponge
mixture)
2)
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)
2)
Convection with ring
heating element
1 180-200
1)
30-50
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Mins.