Electrolux EOB33100, User Manual

ture setting. The differences equalize dur-
ing the baking procedure.

Tips on baking

Baking results

Possible cause

Remedy

The cake is not
browned sufficiently
below

Incorrect oven level

Put the cake on a lower oven level

The cake sinks (be-
comes soggy, lumpy,
streaky)

Oven temperature too high

Use a lower setting

The cake sinks (be-
comes soggy, lumpy,
streaky)

Baking time is too short

Set a longer baking time

Do not set higher temperatures to de-
crease baking times

The cake sinks (be-
comes soggy, lumpy,
streaky)

Too much liquid in the mixture

Use less liquid. Look at the mixing times,
specially when you use mixing machines

Cake is too dry

Oven temperature too low

Set a higher oven temperature

Cake is too dry

Baking time too long

Set a shorter baking time

Cake does not brown
equally

Oven temperature too high
and baking time too short

Set a lower oven temperature and a longer
baking time

Cake does not brown
equally

No equal mixture

Put the mixture equally on the baking tray

Cake does not cook in
the baking time set

Temperature too low

Use a slightly higher oven temperature set-
ting

Baking on one oven level - Baking in tins

Type of baking

Oven function

Level

Temperature

(°C)

Time (h:min)

Ring cake or brioche

Convection

1

150 - 160

0:50 - 1:10

Madeira cake/Fruit
cakes

Convection

1

140 - 160

1:10 - 1:30

Sponge cake

Convection

1

140

0:25 - 0:40

Sponge cake

Conventional

1

160

0:25 - 0:40

Flan base - short pas-
try 

1)

Convection

3

170-180

0:10 - 0:25

Flan base - sponge
mixture

Convection

3

150 - 170

0:20 - 0:25

Apple pie

Conventional

1

170 - 190

0:50 - 1:00

Apple pie (2 tins, Ø 20
cm, diagonally off set)

Convection

1

160

1:10 - 1:30

Apple pie (2 tins, Ø 20
cm, diagonally off set)

Conventional

1

180

1:10 - 1:30

Savoury flan (e.g. qui-
che lorraine)

Conventional

1

180 - 200

0:30 - 1:10

Curd Cheese Cake

Conventional

1

170 - 190

1:00 - 1:30

1) Pre-heat oven

8 

 electrolux