9.2
Hot Air Baking
Type of baking
Shelf
Temperature °C
Time in minutes
Bread rolls
2+4
175-185
15-20
Wholemeal rolls
2+4
165-180
20-30
Småt gærbrød
med fyld
2+4
170-180
15-20
Pretzels
2+4
160-170
15-20
White loaf
2+4
170-180
30-40
Wholemeal loaf
2+4
160-170
35-45
Rye bread, mix
2+4
250
warming
- baking
2+4
160-170
60-70
Baguettes
2+4
180-200
20-30
Bradepandekage
3
150-160
50-60
Formkage
2+4
150-160
30-40
Sponge cakes/
Madeira cakes
2
150-160
50-60
Meringues
2+4
100
90-120
Meringue bases
2+4
100
90-120
- heating
2+4
with oven turned
off
25
Biscuits
2+4
150-160
10-20
Choux pastry
2+4
155-165
30-40
Fruit tarts, short
crust pastry
2+4
150-160
pre-baking, bases
10-15
Fruit tarts, short
crust pastry
2+4
150-160
finishing 35-45
Fruit tarts, crumble
pastry
2+4
170-180
30-40
9.3
Conventional Baking
Type of baking
Shelf
Temperature
°C
Time in mi-
nutes
Bread rolls
3-4
200-225
8-12
Wholemeal rolls
3-4
190-200
20-25
Småt gærbrød med fyld
3-4
200-225
10-12
Ciabatta rolls
3-4
210-230
10-20
Foccacia
3-4
220-230
15-20
Pita bread
3-4
250
5-15
14 www.electrolux.com