Food
Temperature [°C]
Time [mi-
nutes]
Level for 1
tray
Baked alaska
240
10-15
2
Vegetables, rice, corn – as side dishes
Food
Temperature [°C]
Time [mi-
nutes]
Level for 1
tray
Corn, covered
200
30
2
Rice, covered
200
30
2
Oven chips (par-boiled)
230
30-40
3
Oven chips (raw)
230
30-40
3
Oven potatoes / roast potatoes
230
30-40
3
Duchess potatoes
220
20-25
4
Swiss specialities
Food
Temperature [°C]
Time [mi-
nutes]
Level for 1
tray
Prättigauer Pitte (Grisons)
180
35-45
3
Pear bread (eastern Switzerland)
200
45-50
3
Carrot cake (Aargau)
180
40-45
3
Pie (Glarn valley)
200
35-4
3
Spice bread
180
18-25
3
Spicy goods from around the world
Food
Temperature [°C]
Time [mi-
nutes]
Level for 1 tray
Musaka (Greece)
180
45-50
2
Lasagne (Italy)
200
50-60
2
Stuffed pepper (Hungary)
200
80-90
2
Tips for baking
Baking result
Possible cause
Remedy
Bread/yeasted doughs and
sponge cakes fall flat.
If the oven temperature is too
low, the dough can rise and then
go down again and become flat.
Check the set temperature
against recommendations in ta-
bles or recipes.
Bread/yeasted doughs and
sponge cakes fall flat.
Bread/yeasted doughs have not
risen properly. Excessively long
rising time after rolling out can
give a flat result. Bread/yeasted
doughs should rise at room tem-
perature, out of draughts. The
dough should spring back after
light pressure on the surface.
Check the rising times against
recommendations in recipes.
Bread/yeasted doughs and
sponge cakes fall flat.
Not enough yeast or baking
powder.
Check in the recipe that you
have taken the right amount.
Bread/yeasted doughs and
sponge cakes fall flat.
If the fat/liquid mixture is too hot,
it ruins the effect of the yeast.
The correct temperature of the
liquid for fresh yeast is 37°, con-
cerning dry yeast see the rec-
ommendations on the packet.
electrolux
15