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CAKE / PAS‐
TRIES / BREADS ON
BAKING TRAYS
(°C)
(min)
Fruit flans (made of
yeast dough / sponge
cake mixture), use the
deep pan
True Fan Cook‐
ing
150 - 160
35 - 55
1
Conventional
Cooking
170
35 - 55
2
Fruit flans made of
short pastry
True Fan Cook‐
ing
160 - 170
40 - 80
1
Yeast cakes with deli‐
cate toppings (e.g.
quark, cream, custard)
Conventional
Cooking
160 - 180
40 - 80
2
BISCUITS
(°C)
(min)
Short pastry biscuits
True Fan Cook‐
ing
150 - 160
10 - 20
1
Short bread / Pastry
strips
True Fan Cook‐
ing
140
20 - 35
1
Short bread / Pastry
strips, preheat the
empty oven
Conventional
Cooking
160
20 - 30
2
Biscuits made of
sponge cake mixture
True Fan Cook‐
ing
150 - 160
15 - 20
1
Pastries made of egg
white / Meringues
True Fan Cook‐
ing
80 - 100
120 - 150
1
Macaroons
True Fan Cook‐
ing
100 - 120
30 - 50
1
Biscuits made of yeast
dough
True Fan Cook‐
ing
150 - 160
20 - 40
1
Puff pastries, preheat
the empty oven
True Fan Cook‐
ing
170 - 180
20 - 30
1
Rolls, preheat the
empty oven
Conventional
Cooking
190 - 210
10 - 25
2
Small cakes, preheat
the empty oven
True Fan Cook‐
ing
160
20 - 35
3
Small cakes, preheat
the empty oven
Conventional
Cooking
170
20 - 35
2
ENGLISH
23