User manual AEG-ELECTROLUX 32413G-M/GB

[. . . ] 7 Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 What to do if . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] The button lock is automatically lifted when the oven function is switched off. The Heat+Hold function keeps your prepared dish warm for 30 minutes, after the baking or roasting process is completed. This is helpful, for example, if your guests are late. Pre-condition for Heat+Hold: Set temperature is above 80C Switching on Heat+Hold 1. Set clock functions Cook time and/ or End time . Press the Selection button repeatedly until the symbol Keep warm appears in the display. "00:30:" appears in the display. 2. 3. 30 - 120C 120 - 200C 200 - 250C 250 max C after after after after 12. 5 hours 8. 5 hours 5. 5 hours 3 hours Using the appliance after an automatic cut-out Switch the oven off completely. It can then be switched on again. 3 The automatic cut-out is cancelled, if the clock function Cook time / End time or the oven function Low temperature cooking is set. 3 Heat+Hold electrolux 21 Mechanical door lock When the appliance is delivered the door lock is deactivated. Take hold of the door trim (B) at each side, position it on the inside edge of the door and plug the door trim (B) into the upper edge of the door 1. Take hold of the door trim(B) on the upper edge of the door at both sides and press inwards to release the clip seal. Then remove the door trim by pulling it upwards. 3 On the open side of the door trim (B) there is a guide bar (C). If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses. Your new oven may bake or roast differently to your previous appliance. So adapt your normal settings (temperature, cooking times) and oven shelf levels to the recommendations in the following tables. 2 With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes Sponge cake Sponge cake Flan base - short pastry Flan base - sponge mixture Apple pie Apple pie (2tins 20cm, diagonally off set) Apple pie (2tins 20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Cooking Convection with ring heating element Convection with ring heating element Conventional Cooking Convection with ring heating element Conventional Cooking Convection with ring heating element Conventional Cooking 1 1 1 1 3 3 1 1 1 1 1 150-160 140-160 140 160 170-1801) 150-170 170-190 160 180 160-180 170-190 0:50-1:10 1:10-1:30 0:25-0:40 0:25-0:40 0:10-0:25 0:20-0:25 0:50-1:00 1:10-1:30 1:10-1:30 0:30-1:10 1:00-1:30 Oven function Oven level Temperature C Time Hr: Mins. Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas stollen Conventional Cooking Conventional Cooking 3 3 170-190 160-1801) 0:30-0:40 0:40-1:00 26 electrolux Type of baking Bread (rye bread) -first of all -then Cream puffs/eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/sponge mixture)2) Fruit flans (made with yeast dough/sponge mixture)2) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Oven function Conventional Cooking Conventional Cooking Conventional Cooking Convection with ring heating element Conventional Cooking Convection with ring heating element Conventional Cooking Convection with ring heating element Conventional Cooking Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Oven level 1 Temperature C 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 150 Time Hr: Mins. 0:25 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 0:35-0:50 3 3 3 3 3 3 170 0:35-0:50 3 3 160-170 160-1801) 0:40-1:20 0:40-1:20 1 1 1 1 180-2001) 200-2201) 200-220 180-200 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 Convection with ring heating element Convection with ring heating element Conventional Cooking Convection with ring heating element Convection with ring heating element Convection with ring heating element 3 3 3 3 3 3 150-160 140 1601) 150-160 80-100 100-120 0:06-0:20 0:20-0:30 0:20-0:30 0:15-0:20 2:00-2:30 0:30-0:60 electrolux 27 Type of baking Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray Oven function Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Cooking Convection with ring heating element Conventional Cooking Oven level 3 3 3 3 3 3 Temperature C 150-160 170-1801) 1601) 1801) 1401) 1701) Time Hr: Mins. 0:20-0:40 0:20-0:30 0:20-0:35 0:20-0:35 0:20-0:30 0:20-0:30 Baking on more than one oven level Convection with ring heating element Convection with ring heating element Type of baking Temperature in C Shelf positions from bottom 2 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake 1/4 1/3 ----160-1801)) 140-160 3 levels Time Hours: Mins. 0:35-0:60 0:30-0:60 Biscuits/small cakes/pastries/rolls Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 1/3/5 1/3/5 --------------150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 1401) 0:15-0:35 0:20-0:60 0:25-0:40 2:10-2:50 0:40-1:20 0:30-0:60 0:30-0:50 0:30-0:55 0:25-0:40 28 electrolux Tips on Baking Baking results The cake is not browned enough underneath The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short Remedy Place cake lower Use a slightly lower setting Set a longer baking time Baking times cannot be reduced by setting higher temperatures Use less liquid. Pay attention to mixing times, especially if using mixing machines Set oven temperature higher. Set a shorter baking time Set a lower oven temperature and a longer baking time Spread the mixture evenly on the baking tray Take out the grease filter Use a slightly higher oven setting Take out the grease filter Too much liquid in the mixture Cake is too dry Oven temperature too low Baking time too long Cake browns unevenly Oven temperature too high and baking time too short Mixture is unevenly distributed Grease filter is inserted Cake does not cook in the baking time given Temperature too low Grease filter is inserted Pizza Setting table Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1 Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza-like dish from Alsace) Piroggen (Russian version of calzone) 1) Pre-heat the oven Temperature C 180 - 2001) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 - 270 1) Time Hr: Mins. 20 - 30 20 - 30 45 - 60 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 20 40 - 50 12 - 20 15 - 25 160 - 1801) 250 - 2701) 180 - 2001) electrolux 29 Bakes and gratins table Shelf position 1 1 1 1 1 1 1 Dish Pasta bake Lasagne Vegetables au gratin1) Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven Oven function Conventional Cooking Conventional Cooking Convection grilling Convection grilling Conventional Cooking Conventional Cooking Convection grilling Temperature C 180-200 180-200 160-170 160-170 180-200 180-200 160-170 Time Hours mins. 0:45-1:00 0:25-0:40 0:15-0:30 0:15-0:30 0:40-0:60 0:30-1:00 0:30-1:00 Frozen ready meals table Food to be cooked Frozen pizza Chips1) (300-600 g) Baguettes Fruit flans Oven function Conventional Cooking Convection grilling Conventional Cooking Conventional Cooking Shelf position 3 3 3 3 Temperature C as per manufacturer's instructions 200-220 as per manufacturer's instructions as per manufacturer's instructions Time as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions 1) Comments: Turn chips 2 or 3 times during cooking 30 electrolux Roasting Oven function: Conventional Cooking or Convection grilling Insert the grease filter when roasting!Roasting dishes Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. [. . . ] cut-outs, fuses (screw fuses are to be taken out of the holder), RCD's and contactors. Anti-shock protection must be provided by the installation. The built-in unit must meet the stability requirements of DIN 68930. Built-in ovens and built-in cooking surfaces are fitted with special connection systems. [. . . ]