Tips On Baking - Electrolux EON33100 User Manual

Type of
baking
Short pastry biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Viennese whirls
Biscuits made with sponge mixture
Biscuits made with sponge mixture
Pastries made with egg white, me-
ringues
Macaroons
Biscuits made with yeast dough
Puff pastries
Rolls
Rolls
Small cakes (20per tray)
Small cakes (20per tray)
Small cakes (20per tray)
1) Pre-heat the oven
2) Use the drip tray or roasting tray

Tips on baking

Baking results
The cake is not browned
enough at the bottom
The cake sinks (becomes
soggy, lumpy, streaky)
Cake is too dry
Ovenfunction
Convection
Convection
Convection
Convection
Conventional
Convection
Convection
Convection
Convection
Convection
Convection
Convection
Conventional
Convection
Convection
Conventional
Possible cause
Wrong oven level
Oven temperature too high
Baking time too short
Too much liquid in the mixture
Oven temperature too low
Baking time too long
Shelf Tempera-
position ture °C
3 150-160
1 / 3 150-160
3 140
1 / 3 140
1)
3 160
3 150-160
1 / 3 150-160
3 80-100
3 100-120
3 150-160
3 170-180
1)
3 160
1)
3 180
1)
3 140
1)
1 / 4 140
1)
3 170
Remedy
Place cake lower in the oven
Use a slightly lower setting
Set a longer baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Use less liquid
Pay attention to mixing times, espe-
cially if using mixing machines
Set oven temperature higher
Set a shorter baking time
electrolux 17
Time
Hours
mins.
0:06-0:20
0:06-0:20
0:20-0:30
0:25-0:40
0:20-0:30
0:15-0:20
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
1)
0:20-0:30
0:20-0:35
0:20-0:35
0:20-0:30
0:25-0:40
0:20-0:30