Type of baking
Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time (min)
Buttered almond
cake / sugar cakes
1)
Conventional
Cooking
2
190 - 210
20 - 30
Fruit flans (made with
yeast dough / sponge
mixture)
2)
True Fan
Cooking
3
150 - 160
35 - 55
Fruit flans (made with
yeast dough / sponge
mixture)
2)
Conventional
Cooking
1
170
35 - 55
Fruit flans made with
short pastry
True Fan
Cooking
3
160 - 170
40 - 80
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
tard)
1)
Conventional
Cooking
2
160 - 180
40 - 80
Biscuits
Food
Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time (min)
Short pastry biscuits
True Fan
Cooking
3
150 - 160
10 - 20
Short bread / Short
bread / Pastry Stripes
True Fan
Cooking
3
140
20 - 35
Short bread / Short
bread / Pastry Stripes
1)
Conventional
Cooking
2
160
20 - 30
Biscuits made with
sponge mixture
True Fan
Cooking
2
150 - 160
15 - 20
Pastries made with
egg white, meringues
True Fan
Cooking
1
80 - 100
120 - 150
Macaroons
True Fan
Cooking
3
100 - 120
30 - 50
Biscuits made with
yeast dough
True Fan
Cooking
3
150 - 160
20 - 40
Puff pastries
1)
True Fan
Cooking
3
170 - 180
20 - 30
Rolls
1)
Conventional
Cooking
2
190 - 210
10 - 25
Small cakes / Small
cakes
1)
True Fan
Cooking
3
160
20 - 35
Small cakes / Small
cakes
1)
Conventional
Cooking
2
170
20 - 35
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