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BAKING IN
TINS
(°C)
(min)
Madeira cake / Fruit
cakes
True Fan Cooking
140 - 160
70 - 90
Sponge cake
True Fan Cooking
140 - 150
35 - 50
Sponge cake, use the
second shelf position
Conventional
Cooking
160
35 - 50
Flan base - short pastry,
preheat the empty oven
True Fan Cooking
170 - 180
10 - 25
Flan base - sponge cake
mixture
True Fan Cooking
150 - 170
20 - 25
Apple pie, 2 tins Ø20 cm
True Fan Cooking
160
70 - 90
Apple pie, 2 tins Ø20 cm
Conventional
Cooking
180
70 - 90
Cheesecake, use the
deep pan
Conventional
Cooking
160 - 170
60 - 90
Preheat the empty oven.
CAKE / PAS‐
TRIES / BREADS ON
BAKING TRAYS
(°C)
(min)
Plaited bread / Bread
crown
Conventional
Cooking
170 - 190
30 - 40
2
Christstollen
Conventional
Cooking
160 - 180
50 - 70
2
Rye bread
Conventional
Cooking
first: 230
20
2
then: 160 - 180 30 - 60
Cream puffs / Eclairs
Conventional
Cooking
190 - 210
20 - 35
2
Swiss roll
Conventional
Cooking
180 - 200
10 - 20
2
Cake with crumble top‐
ping
True Fan Cook‐
ing
150 - 160
20 - 40
1
Buttered almond cake /
Sugar cakes
Conventional
Cooking
190 - 210
20 - 30
2
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