Baking table – Electrolux B1100-1 User Manual
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Baking Table
Type of Cake or Pastry
Shelf
PositBon
from bot-
tom
Temperature
C
Time
Baking in tins
Ring-shaped cakes
1
160-180
0:50-1:10
Madeira cake, fruit slab cake
1
150-170
1:10-1:30
Sponge cake
2
160-180
0:25-0:40
Shortcrust pastry flan base
3
190-210
1
0:10-0:25
Sponge flan base
3
170-190
0:20-0:25
Apple pie
1
170-190
0:50-1:00
Savoury flan (e.g. quiche lorraine)
1
180-200
0:30-1:10
Cheesecake
1
160-180
1:00-1:30
Baking on baking trays
Yeast cakes
3
170-190
0:30-0:40
Fruit loaf
3
160-180
1
0:40-1:00
Bread (rye bread) initially
............................................then
2
250
1
160-180
0:20
0:30-1:00
Cream puffs, eclairs
3
190-210
0:25-0:40
Swiss roll
3
180-200
1
0:10-0:20
Dry streusel cake
3
160-180
0:20-0:40
Butter cake/sugar cake,
sugar-topped cakes
3
190-210
1
0:15-0:30
Fruit flan
(with a yeast dough/sponge base)
2
3
170-190
0:25-0:50
Fruit flan with shortcrust pastry base
2
3
170-190
0:40-1:20
Tarts baked with delicate
fillings (e.g. curd cheese, cream)
3
160-180
0:40-1:20
Pizza (with deep topping)
2
1
190-210
1
0:30-1:00