Electrolux EOC35000X Manual do Utilizador descarregar pdf (Página 11)

Type of baking Oven function Level Temperature

(°C)

Time (h:min)

Cream puffs/eclairs

Conventional 3 160 - 170 0:15 - 0:30

Swiss roll

Conventional 3 180 - 200 0:10 - 0:20

Cake with crumble

topping (dry)

Convection 3 150 - 160 0:20 - 0:40

Buttered almond cake/

sugar cakes

Conventional 3 190 - 210 0:15 - 0:30

Fruit flans (made with

yeast dough / sponge

mixture)

Convection 3 150 0:35 - 0:50

Fruit flans (made with

yeast dough / sponge

mixture)

Conventional 3 170 0:35 - 0:50

Fruit flans made with

short pastry

Conventional 3 170 - 190 0:40 - 1:20

Yeast cakes with deli-

cate toppings (e.g.

quark, cream, cus-

tard)

Conventional 3 190 - 210 0:40 - 1:20

Pizza (with a lot of top-

ping)

1)2)

Conventional 1 190 - 210 0:30 - 1:00

Pizza (thin crust)

Conventional 1 230 - 250 0:10 - 0:25

Unleavened bread Conventional 1 250 - 270 0:08 - 0:15

Tarts (CH) Conventional 1 200- 220 0:35 - 0:50

1) Pre-heat oven

2) Use the deep roasting pan

Biscuits

Type of baking Oven function Level Temperature

(°C)

Time (h:min)

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 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, meringues

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

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