User manual AEG-ELECTROLUX B3141-1-W

[. . . ] COMPETENCE B3141-1 Pyrolytic Self-Cleaning Electric Oven Operating Instructions Dear customer, Please read these operating instructions carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance. 1 3 2 The following symbols are used in the text: Safety instructions Warning: Information concerning your personal safety. [. . . ] · Items that might drip (e. g. , pizzas, fruit flans) should only be prepared on one level. · Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. In this case please do not change the temperature setting. Differences in the degree of browning will balance out during baking. For longer cooking times switch off the oven approx. 10 minutes before the end of the cooking time to make use of the residual heat. Unless otherwise stated, the information in the tables assumes starting with a cold oven. 2 24 Baking Table Type of cake or pastry Hot air ¤ Shelf position Cakes in cake tins Ring-shaped or bowl-shaped cakes Madeira cake/ king cake Sponge cake Shortcrust pastry flan base Sponge flan base Covered apple flan Savoury flan (e. g. , quiche lorraine) Cheesecake Baking on baking trays Plaited roll/ring Fruit loaf Bread (rye bread) initially . . . . . . . . . . . . . . . . . . . . . . . then Cream puffs/eclairs2) Swiss roll Dry streusel cake3 Butter cake/sugar cake, sugar-topped cakes Fruit flan (with a yeast dough/sponge base) Fruit flan on shortcrust pastry base2 Tarts with delicate toppings (e. g. curd cheese, cream. ) 3 3 1 3 3 3 3 3 3 160-170 160-170 1) Conventional ¡ Shelf position Temp. ºC Time for both functions Hrs. : Mins. Temp. ºC 1 1 1 3 3 1 1 1 150-170 140-160 140-160 170-180 150-170 150-170 160-180 140 -160 1 1 2 2 2 1 1 1 160-180 150-170 160-180 190-2101 170-190 170-190 190-210 170-190 0:50-1:10 1:10-1:30 0:25-0:40 0:10-0:25 0:20-0:25 0:50-1:00 0:30-1:10 1:00-1:30 3 3 2 3 3 3 3 3 3 170-190 160-180 2501 160-180 190-210 180-200 1 1 0:30-0:40 0:40-1:00 0:20 0:30-1:00 0:25-0:40 0:10-0:20 0:20-0:40 0:15-0:30 0:25-0:50 0:40-1:20 180-2001 140-160 160-1701 150-170 1 150-160 160-1701 140-160 150- 170 170-190 190-2101 170-190 170-190 - - 3 170-190 0:40-1:20 25 Type of cake or pastry Hot air ¤ Shelf position Temp. ºC Conventional ¡ Shelf position Temp. ºC Time for both functions Hrs. : Mins. 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 Pizza (with deep topping)2 Pizza (thin) Unleavened bread Flat sweet or savoury pies Biscuits Shortcrust biscuits3) Small piped biscuits3 Sponge fingers3 Meringues Macaroons Small pastries made with yeast dough Small pastries made with puff pastry Bread rolls 1 1 180-200 180-200 1 1 1 1 190-2101 230-3001 275-3001 210-230 3 3 3 3 3 3 3 3 150-160 140-150 150-160 80-100 100-120 150-160 170-1801 170-1901 3 3 3 3 3 3 3 3 170-1901 160-180 170-190 100-120 120-140 170-190 190-2101 180-2201 0:06-0:20 0:10-0:40 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 0:20-0:35 1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray alone 3) Baking on 2 levels possible Information printed in bold type indicates the preferred oven function or temperature 26 Tips for Baking Baking result Possible cause Solution Insert the cake at a lower shelf position Set to a lower temperature Increase cooking time Cooking times may not be reduced by using a higher cooking temperature Next time use less liquid. Check that you have beaten the mixture for the correct length of time particularly when using a food-processor Set to a higher temperature next time Reduce cooking time Set to a lower temperature and increase cooking time Spread mixture evenly on the baking tray Set to a higher temperature next time The cake is underWrong shelf position cooked at the bottom The cake collapses (is Cooking temperature too high sticky soft in the midCooking time too short dle damp patches) Too much liquid in mixture Cake is too dry Cooking temperature too low Cooking time too long Cake is unevenly browned Cooking temperature too high and cooking time too short Mixture is spread unevenly Cooking time too long Temperature too low 27 Pies and Gratin Table Conventional ¡ Shelf position from bottom Pasta bake Lasagne Vegetables au gratin* Pizza baguettes* Sweet soufflés Fish pies Stuffed vegetables 1 1 1 1 1 1 1 Rotitherm » Shelf position from bottom 1 1 1 1 1 1 Time Temp. °C Hrs: Mins. 180-200 180-200 200-220 200-220 180-200 180-200 180-200 160-170 160-170 160-170 160-170 160-170 160-170 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 * Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish. Frozen Ready Meals Table Food to be cooked Shelf position from bottom Oven function Temperature Time Frozen pizza Chips* (300-600 g) 3 Conventional ¡ in accordance in accordance with the makwith the maker's instrucer's instructions tions 200-220 °C 15-25 Mins. 3 Rotitherm » Baguettes 3 in accordance in accordance with the makConventional ¡ with the maker's instrucer's instructions tions in accordance in accordance with the makConventional ¡ with the maker's instrucer's instructions tions Fruit flan 3 * Comment: Turn chips 2-3 times during cooking. 28 Roasting Use the rotitherm » or conventional ¡ oven functions for roasting. Ovenware for roasting · Any heat-resistant dish is suitable for roasting (refer to the manufacturer's instructions!). · If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!). · Large roasts can be roasted directly on the universal baking tray or on the shelf with the universal baking tray underneath (e. g. turkey, goose, 3-4 chickens, 3-4 knuckles of veal). · We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e. g. veal, marinated beef, pot roast, frozen meat. ) In this way the meat will retain its juices. [. . . ] Turn the oven functions and the temperature selection switches to the OFF position and carry out the setting procedure again. The oven does not heat up. The required settings have not been set. The house wiring fuse (in the fuse box) has tripped. The oven lighting is not operating. The temperature control light is flashing. The light bulb in the oven is faulty. [. . . ]