
• Baking time can be extended by 10-15
minutes, if you bake cakes on more than
one level.
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the tempera-
ture setting. The differences equalize dur-
ing the baking procedure.
Baking on one oven level - Baking in tins
Type of baking
Oven function
Level
Temperature
(°C)
Time (h:min)
Ring cake or brioche
Convection with
ring heating ele-
ment
1
150 - 160
0:50 - 1:10
Madeira cake/Fruit
cakes
Convection with
ring heating ele-
ment
1
140 - 160
1:10 - 1:30
Sponge cake
Convection with
ring heating ele-
ment
1
140
0:25 - 0:40
Sponge cake
Conventional
1
160
0:25 - 0:40
Flan base - short pas-
try
1)
Convection with
ring heating ele-
ment
3
170-180
0:10 - 0:25
Flan base - sponge
mixture
Convection with
ring heating ele-
ment
3
150 - 170
0:20 - 0:25
Apple pie
Conventional
1
170 - 190
0:50 - 1:00
Apple pie (2 tins, Ø 20
cm, diagonally off set)
Convection with
ring heating ele-
ment
1
160
1:10 - 1:30
Apple pie (2 tins, Ø 20
cm, diagonally off set)
Conventional
1
180
1:10 - 1:30
Savoury flan (e.g. qui-
che lorraine)
Convection with
ring heating ele-
ment
1
160 - 180
0:30 - 1:10
Curd Cheese Cake
Conventional
1
170 - 190
1:00 - 1:30
1) Pre-heat oven
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking
Oven function
Level
Temperature
(°C)
Time (h:min)
Plaited bread/bread
crown
Conventional
3
170 - 190
0:30 - 0:40
Christmas stollen
1)
Conventional
3
160 - 180
0:40 - 1:00
Bread ( rye bread)
Conventional
1
- first of all
1)
230
0:25
- then
160 - 180
0:30 - 1:00
Cream puffs/eclairs
1)
Conventional
3
160 - 170
0:15 - 0:30
Swiss roll
1)
Conventional
3
180 - 200
0:10 - 0:20
8
electrolux