18
electrolux
Baking on more than one oven level
Tips on Baking
Type of baking
Convection
with ring
heating
element
Convection
with ring
heating
element
Time
Hours:
Mins.
Shelf positions from bottom
Tempe-
rature in °C
2 levels
3 levels
Cakes/pastries/biscuits on baking trays
Cream puffs/Eclairs
1 / 4
---
160-180
1)
0:35-0:60
Dry streusel cake
1 / 3
---
140-160
0:30-0:60
Biscuits
Short pastry biscuits
1 / 3
1 / 3 / 5
150-160
0:15-0:35
Viennese whirls
1 / 3
1 / 3 / 5
140
0:20-0:60
Biscuits made with sponge mixture
1 / 3
---
160-170
0:25-0:40
Pastries made with egg white, me-
ringues
1 / 3
---
80-100
2:10-2:50
Macaroons
1 / 3
---
100-120
0:40-1:20
Biscuits made with yeast dough
1 / 3
---
160-170
0:30-0:60
Puff pastries
1 / 3
---
170-180
1)
0:30-0:50
Rolls
1 / 4
---
160
0:30-0:45
Small cakes (20per tray)
1 / 4
---
140
1)
0:25-0:40
1) Pre-heat the oven!
Baking results
Possible cause
Remedy
The cake is not browned
enough at the bottom
Wrong shelf level
Place cake on a lower shelf
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high
Use a slightly lower temperature set-
ting
Baking time too short
Increase baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the dough/mixture
Use less liquid
Pay attention to mixing times, espe-
cially if using mixing machines
Cake is too dry
Oven temperature too low
Increase oven temperature
Baking time too long
Shorten baking time
Summary of Contents for EOB63100X
Page 1: ...user manual Oven EOB63100 ...
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