Electrolux EOB22000, User Manual, Page: 28 / 56

28 electrolux uses, tables and tips
Tips on baking
Biscuits
Short pastry biscuits 3 170-190
1)
0:06-0:20
Viennese whirls 3 160-180 0:10-0:40
Biscuits made with sponge mixture 3 170-190 0:15-0:20
Pastries made with egg white, meringues 3 100-120 2:00-2:30
Macaroons 3 120-140 0:30-0:60
Danish pastries 3 170-190 0:20-0:40
Puff pastries 3 190-210
1)
0:20-0:30
Rolls 3 180-220
1)
0:20-0:35
Small cakes (20 per tray) 3 170-190
1)
0:20-0:30
1) Pre-heat the oven
2) Use the all-purpose tray.
Type of baking
Oven
level
Temperature
ºC
Time
Baking results Possible cause Remedy
The cake is not browned
enough at the bottom Wrong oven level Place cake lower in the oven
The cake sinks (be-
comes soggy, lumpy,
streaky) Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be re-
duced by setting higher
temperatures
Too much liquid in the mixture Use less liquid
Pay attention to mixing times,
especially if using mixing ma-
chines
Cake is too dry Oven temperature too low Set oven temperature higher
Baking time too long Set a shorter baking time
Cake browns unevenly Oven temperature too high and
baking time too short Set a lower oven temperature
and a longer baking time
Mixture is unevenly distributed Spread the mixture evenly on the
baking tray
Cake is not done within
the baking time given Temperature too low Use a slightly higher oven setting