11.5 Baking and roasting
Cakes
Food
Conventional Cook‐
ing
True Fan Cooking
Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf po‐
sition
Tempera‐
ture (°C)
Shelf po‐
sition
Whisked
recipes
170
2
160
3 (2 and
4)
45 - 60
In a cake
mould
Short‐
bread
dough
170
2
160
3 (2 and
4)
20 - 30
In a cake
mould
Buttermilk
cheese‐
cake
170
1
165
2
80 - 100
In a 26 cm
cake
mould
Strudel
175
3
150
2
60 - 80
In a bak‐
ing tray
Jam-tart
170
2
165
2 (left and
right)
30 - 40
In a 26 cm
cake
mould
Christmas
cake /
Rich fruit
cake
160
2
150
2
90 - 120
In a 20 cm
cake
mould.
Preheat
the oven
for 10 mi‐
nutes
Plum cake 175
1
160
2
50 - 60
In a bread
tin.
Preheat
the oven
for 10 mi‐
nutes
Biscuits /
pastry
stripes
140
3
140 - 150 3
25 - 45
In a bak‐
ing tray
Meringues
- one level
120
3
120
3
80 - 100
In a bak‐
ing tray
Meringues
- two lev‐
els
-
-
120
2 and 4
80 - 100
In a bak‐
ing tray.
Preheat
the oven
for 10 mi‐
nutes
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26
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