Food
Function
Tempera‐
ture (°C)
Time
(min)
Shelf po‐
sition
Bread (rye bread):
1. First part of baking pro‐
cedure.
2. Second part of baking
procedure.
Top / Bottom
Heat
1. 230
1)
2. 160 -
180
1. 20
2. 30 -
60
1
Cream puffs / Eclairs
Top / Bottom
Heat
190 - 210
1)
20 - 35 3
Swiss roll
Top / Bottom
Heat
180 - 200
1)
10 - 20 3
Cake with crumble topping
(dry)
True Fan Cooking 150 - 160
20 - 40 3
Buttered almond cake / Sug‐
ar cakes
Top / Bottom
Heat
190 - 210
1)
20 - 30 3
Fruit flans (made with yeast
dough / sponge mixture)
2)
True Fan Cooking 150
35 - 55 3
Fruit flans (made with yeast
dough / sponge mixture)
2)
Top / Bottom
Heat
170
35 - 55 3
Fruit flans made with short
pastry
True Fan Cooking 160 - 170
40 - 80 3
Yeast cakes with delicate
toppings (e.g. quark, cream,
custard)
Top / Bottom
Heat
160 - 180
1)
40 - 80 3
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Short pastry
biscuits
True Fan Cook‐
ing
150 - 160
10 - 20
3
Biscuits made
with sponge
mixture
True Fan Cook‐
ing
150 - 160
15 - 20
3
Pastries made
with egg white /
Meringues
True Fan Cook‐
ing
80 - 100
120 - 150
3
Macaroons
True Fan Cook‐
ing
100 - 120
30 - 50
3
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14
Summary of Contents for EOB5450AAV
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