Electrolux EOB33100, User Manual

Baking on one oven level - Cakes/pastries/breads on baking trays

Type of baking

Oven function

Level

Temperature

(°C)

Time (h:min)

Plaited bread/bread
crown

Conventional

3

170 - 190

0:30 - 0:40

Christmas stollen

1)

Conventional

3

160 - 180

0:40 - 1:00

Bread ( rye bread)

Conventional

1

- first of all

1)

250

0:25

- then

160 - 180

0:30 - 1:00

Cream puffs/eclairs

1)

Conventional

3

160 - 170

0:15 - 0:30

Swiss roll

1)

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

1)

Conventional

3

190 - 210

0:15 - 0:30

Fruit flans (made with
yeast dough / sponge
mixture)

2)

Convection

3

150

0:35 - 0:50

Fruit flans (made with
yeast dough / sponge
mixture)

2)

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)

1)

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)

1)

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 

1)

Conventional

3

160

0:20 - 0:30

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