Electrolux EON33100, Руководство пользователя

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Tips on baking
Short pastry biscuits Convection 3 150-160 0:06-0:20
Short pastry biscuits Convection 1 / 3 150-160 0:06-0:20
Viennese whirls Convection 3 140 0:20-0:30
Viennese whirls Convection 1 / 3 140 0:25-0:40
Viennese whirls Conventional 3 160
1)
0:20-0:30
Biscuits made with sponge mixture Convection 3 150-160 0:15-0:20
Biscuits made with sponge mixture Convection 1 / 3 150-160 0:15-0:20
Pastries made with egg white, me-
ringues Convection 3 80-100 2:00-2:30
Macaroons Convection 3 100-120 0:30-0:60
Biscuits made with yeast dough Convection 3 150-160 0:20-0:40
Puff pastries Convection 3 170-180
1)
0:20-0:30
Rolls Convection 3 160
1)
0:20-0:35
Rolls Conventional 3 180
1)
0:20-0:35
Small cakes (20per tray) Convection 3 140
1)
0:20-0:30
Small cakes (20per tray) Convection 1 / 4 140
1)
0:25-0:40
Small cakes (20per tray) Conventional 3 170
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.
Baking results Possible cause Remedy
The cake is not browned
enough at the bottom Wrong oven level Place cake lower in the oven
The cake sinks (becomes
soggy, lumpy, streaky) Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the mixture Use less liquid
Pay attention to mixing times, espe-
cially if using mixing machines
Cake is too dry Oven temperature too low Set oven temperature higher
Baking time too long Set a shorter baking time