
11.5 Baking and roasting
CAKES
Conventional
Cooking
True Fan Cook‐
ing
(min)
(°C)
(°C)
Whisked rec‐
ipes
170
2
160
3 (2 and
4)
45 - 60
Cake mould
Shortbread
dough
170
2
160
3 (2 and
4)
20 - 30
Cake mould
Buttermilk
cheesecake
170
1
165
2
80 - 100 Cake mould, Ø 26
cm
Strudel
175
3
150
2
60 - 80
Baking tray
Jam tart
170
2
165
2
30 - 40
Cake mould, Ø 26
cm
Christmas
cake, preheat
the empty oven
160
2
150
2
90 - 120 Cake mould, Ø 20
cm
Plum cake,
preheat the
empty oven
175
1
160
2
50 - 60
Bread tin
Biscuits
140
3
140 -
150
3
25 - 45
Baking tray
Meringues
120
3
120
3
80 - 100 Baking tray
Meringues,
preheat the
empty oven,
two levels
-
-
120
2 and 4 80 - 100 Baking tray
Buns, preheat
the empty oven
190
3
190
3
12 - 20
Baking tray
Eclairs
190
3
170
3
25 - 35
Baking tray
Eclairs, two
levels
-
-
170
2 and 4 35 - 45
Baking tray
Plate tarts
180
2
170
2
45 - 70
Cake mould, Ø 20
cm
Rich fruit cake 160
1
150
2
110 -
120
Cake mould, Ø 24
cm
Victoria sand‐
wich
170
1
160
2
30 - 50
Cake mould, Ø 20
cm
Preheat the empty oven.
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