Food
Function
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Yeast cakes with deli‐
cate toppings (e.g.
quark, cream, cus‐
tard)1)
Top / Bottom
Heat
160 - 180 40 - 80
2
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Food
Function
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Short pastry biscuits
True Fan
Cooking
150 - 160 10 - 20
1
Short bread / Short
bread / Pastry Stripes
True Fan
Cooking
140
20 - 35
1
Short bread / Short
bread / Pastry
Stripes1)
Top / Bottom
Heat
160
20 - 30
2
Biscuits made with
sponge mixture
True Fan
Cooking
150 - 160 15 - 20
1
Pastries made with
egg white, meringues
True Fan
Cooking
80 - 100
120 - 150
1
Macaroons
True Fan
Cooking
100 - 120 30 - 50
1
Biscuits made with
yeast dough
True Fan
Cooking
150 - 160 20 - 40
1
Puff pastries1)
True Fan
Cooking
170 - 180 20 - 30
1
Rolls1)
Top / Bottom
Heat
190 - 210 10 - 25
2
Small cakes / Small
cakes1)
True Fan
Cooking
160
20 - 35
3
Small cakes / Small
cakes1)
Top / Bottom
Heat
170
20 - 35
2
1) Preheat the oven.
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