User manual AEG-ELECTROLUX B3191-4-M

[. . . ] COMPETENCE B3191-4 Built-In Electric Oven Operating Instructions Dear Customer, Please read these user instructions carefully and keep them to refer to later. Please pass the user instructions on to any future owner of the appliance. 1 3 2 The following symbols are used in the text: Safety instructions Warning!Information that affects your personal safety. Information that prevents damage to the appliance. [. . . ] oven levels 1 and 3 22 3 General Instructions · Insert the tray with the bevel at the front. · With Conventional or Fan-assisted circulation you can also bake with two tins next to one another on the oven shelf at the same time. This does not significantly increase baking time. When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again. How to use the Baking Tables The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes. · Temperatures and baking times are for guidance only, as these will depend on the consistency of pastry or mixture, the number and the type of cake tin. · We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too long, selecting a higher temperature. · If you cannot find the settings for a particular recipe, look for the one that is most similar. · If baking cakes on baking trays or in tins on more than one level, baking time can be extended by 10-15 minutes. · Moist recipes (for example, pizzas, fruit flans, etc. ) are baked on one level. · Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses. With longer baking times, you can switch the oven off about 10 minutes before the end of the baking time, in order to utilise the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 2 23 Baking table Type of baking Baking in tins Ring cake or brioche Madeira cake/Fruitcakes Sponge cake Sponge cake Flan base - short pastry Flan base - sponge mixture Apple pie Apple pie (2tins Ø20cm, diagonally off set) Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. quiche lorraine) Cheesecake Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Conventional Conventional Fan-assisted circulation Conventional Fan-assisted circulation Conventional Conventional Conventional 1 1 1 2 3 3 1 1 1 1 1 150-160 140-160 140 160 180-200 150-170 170-190 160 180 180-200 170-190 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 Ovenfunction Shelf position Temperature °C Time Hours mins. Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas stollen Bread (rye bread) -first of all -then Cream puffs/Eclairs Swiss roll Cake with crumble topping(dry) Buttered almond cake/sugar cakes Conventional Conventional Conventional 3 3 2 170-190 160-1801) 2501) 160-180 160-1701) 180-2001) 150-160 190-2101) 0:30-0:40 0:40-1:00 0:20 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 Fan-assisted circulation Conventional Fan-assisted circulation Conventional 3 3 3 3 24 Type of baking Fruit flans (made with yeast dough/sponge mixture)2) Fruit flans (made with yeast dough/sponge mixture) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. quark, cream, vanilla cream) Pizza (with a lot of topping)2 Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits 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, meringues Macaroons Biscuits made with yeast dough Puff pastries Ovenfunction Fan-assisted circulation Conventional Conventional Conventional Shelf position 3 3 3 3 Temperature °C 150 170 170-190 160-180 Time Hours mins. 0:35-0:50 0:35-0:50 0:40-1:20 0:40-1:20 Conventional Conventional Conventional Conventional 1 1 1 1 190-2101) 230-2501) 250-270 200-220 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Conventional Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation 3 1/3 3 1/3 3 3 1/3 3 3 3 3 150-160 150-160 140 140 1601) 150-160 150-160 80-100 100-120 150-160 170-1801) 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 0:20-0:30 25 Type of baking Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) Small cakes (20per tray) Ovenfunction Fan-assisted circulation Conventional Fan-assisted circulation Fan-assisted circulation Conventional Shelf position 3 3 3 1/4 3 Temperature °C 1601) 1801) 140 1) Time Hours mins. 0:20-0:35 0:20-0:35 0:20-0:30 0:25-0:40 0:20-0:30 1401) 1701) 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) Possible cause Wrong oven level Remedy Place cake lower in the oven Oven temperature too high Baking time too short Use a slightly lower setting Set a longer baking time Baking times cannot be reduced by setting higher temperatures Too much liquid in the mixture Use less liquid Pay attention to mixing times, especially if using mixing machines Cake is too dry Oven temperature too low Baking time too long Cake browns unevenly Oven temperature too high and baking time too short Set oven temperature higher Set a shorter baking time Set a lower oven temperature and a longer baking time Mixture is unevenly distributed Spread the mixture evenly on the baking tray Cake is not done within the baking time given Temperature too low Use a slightly higher oven setting 26 Table for Bakes and Gratins Dish Pasta bake Lasagne Vegetables au gratin1) Oven function Conventional Conventional Rotitherm Rotitherm Conventional Conventional Rotitherm Shelf position 1 1 1 1 1 1 1 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 Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (300-600 g) Baguettes Oven function Shelf position 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 15-25 mins. [. . . ] Warning: Carry out the following steps only when the oven door is unhinged!When left on its hinges, the door could rise rapidly due to the lighter weight when the glass is removed and could cause injury. Important: Using force, especially on the edges of the front glass panel, may break the glass. Removing the top door glass 1. Unhinge the oven door and place it on a soft, flat surface with the handle facing down. [. . . ]