User manual AEG-ELECTROLUX B31915-5-M

[. . . ] B31915-5 User manual Built-In Electric Oven 2 Contents Thank you for choosing one of our high-quality products. To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. [. . . ] · 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. · 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. 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. 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) Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Conventional Conventional Fan-assisted circulation Conventional Fan-assisted circulation 1 1 1 1 3 3 1 1 150-160 140-160 140 160 180-200 150-170 170-190 160 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 Ovenfunction Shelf position Temperature °C Time Hours mins. 20 Uses, Tables and Tips Type of baking Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. quiche lorraine) Cheesecake 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 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 Ovenfunction Conventional Conventional Conventional Conventional Conventional Conventional Shelf position 1 1 1 3 3 1 Temperature °C 180 180-200 170-190 170-190 160-1801) 2501) 160-180 160-1701) 180-2001) 150-160 190-2101) 150 170 170-190 160-180 190-2101) 230-2501) 250-270 200-220 150-160 150-160 140 Time Hours mins. 1:10-1:30 0:30-1:10 1:00-1:30 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 0:35-0:50 0:35-0:50 0:40-1:20 0:40-1:20 Cakes/pastries/breads on baking trays Fan-assisted circulation Conventional Fan-assisted circulation Conventional Fan-assisted circulation Conventional Conventional Conventional 3 3 3 3 3 3 3 3 Conventional Conventional Conventional Conventional Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation 1 1 1 1 3 1/3 3 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 0:06-0:20 0:06-0:20 0:20-0:30 Uses, Tables and Tips 21 Type of baking 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 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 Ovenfunction Fan-assisted circulation Conventional Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Conventional Fan-assisted circulation Fan-assisted circulation Conventional Shelf position 1/3 3 3 1/3 3 3 3 3 3 3 3 1/4 3 Temperature °C 140 1601) 150-160 150-160 80-100 100-120 150-160 170-1801) 1601) 1801) 1401) 1401) 1701) Time Hours mins. 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 0:20-0:35 0:20-0:35 0:20-0:30 0:25-0:40 0:20-0:30 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 Oven temperature too high Baking time too short Remedy Place cake lower in the oven 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 Too much liquid in the mixture 22 Uses, Tables and Tips Baking results Cake is too dry Cake browns unevenly Possible cause Oven temperature too low Baking time too long Oven temperature too high and baking time too short Mixture is unevenly distributed Remedy 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 Use a slightly higher oven setting Cake is not done within the baking time given Temperature too low Bakes and gratins table 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 Conventional Rothitherm Rothitherm Conventional Conventional Rothitherm Shelf position 1 1 1 1 1 1 1 Temperature Time °C Hours mins. 180-200 180-200 160-170 160-170 180-200 180-200 160-170 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 Frozen ready meals table Food to be cooked Frozen pizza Chips1) (300-600 g) Baguettes Oven function Conventional 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 as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions Rothitherm 3 Conventional 3 Fruit flans Conventional 3 1) Comments: Turn chips 2 or 3 times during cooking Uses, Tables and Tips 23 Roasting Oven function: Conventional or Rothitherm 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. · For all lean meats, we recommend roasting these in a roasting tin with a lid. · All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. 3 Tips on using the roasting chart The information given in the following table is for guidance only. · We recommend cooking meat and fish weighing 1 kg and above in the oven. · To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. · If required, turn the roast (after 1/2 - 2/3 of the cooking time). · Baste large roasts and poultry with their juices several times during roasting. · You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. Roasting table Type of meat Beef Pot roast Roast beef or fillet - rare - medium - well done Pork Shoulder, neck, ham joint Chop, spare rib Meat loaf 1-1. 5 kg 1-1. 5 kg 750 g-1 kg Rothitherm Rothitherm Rothitherm 1 1 1 160-180 170-180 160-170 1:30-2:00 1:00-1:30 0:45-1:00 per cm. of thickness Rothitherm Rothitherm Rothitherm 1 1 1 190-2001) 180-190 170-180 1-1. 5 kg Conventional 1 200-250 2:00-2:30 per cm. of thickness 0:05-0:06 0:06-0:08 0:08-0:10 Quantity Ovenfunction Shelf position TemperaTime ture Hours mins. [. . . ] Then dry them carefully Putting the door glass panels back. From above insert the door glass panels at an angle into the door profile at the bottom edge of the door one after the other and lower them. Insert the smaller panel first, then the larger panel. 3 Cleaning and Care 35 2. 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 3 On the open side of the door trim (B) there is a guide bar (C). [. . . ]