User manual AEG-ELECTROLUX B31915-5-M EU R

[. . . ] B31915-5 User manual Built-In Electric Oven 2 Dear Customer Thank you for choosing one of our high-quality products. With this appliance you will experience the perfect combination of functional design and cutting edge technology. Convince yourself that our appliances are engineered to deliver the best performance and control - indeed we are setting the highest standards of excellence. In addition to this you find environmental and energy saving aspects as an integral part of our products. [. . . ] · 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. · 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. 2 26 Uses, Tables and Tips 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 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 Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Conventional Conventional Fan-assisted circulation Conventional Fan-assisted circulation Conventional Conventional Conventional Conventional Conventional Conventional Fan-assisted circulation Conventional Fan-assisted circulation Conventional Fan-assisted circulation Conventional Conventional 1 1 1 1 3 3 1 1 1 1 1 3 3 1 3 3 3 3 3 3 3 150-160 140-160 140 160 180-200 150-170 170-190 160 180 180-200 170-190 170-190 160-1801) 2501) 160-180 160-1701) 180-2001) 150-160 190-2101) 150 170 170-190 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 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 Ovenfunction Shelf position Temperature °C Time Hours mins. Cakes/pastries/breads on baking trays Uses, Tables and Tips 27 Type of baking 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 Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) Small cakes (20per tray) Ovenfunction Conventional Conventional Conventional Conventional Conventional 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 Fan-assisted circulation Conventional Fan-assisted circulation Fan-assisted circulation Conventional Shelf position 3 1 1 1 1 3 1/3 3 1/3 3 3 1/3 3 3 3 3 3 3 3 1/4 3 Temperature °C 160-180 190-2101) 230-250 1) Time Hours mins. 0:40-1:20 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 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 0:20-0:30 250-270 200-220 150-160 150-160 140 140 1601) 150-160 150-160 80-100 100-120 150-160 170-1801) 1601) 1801) 1401) 1401) 1701) 1) Pre-heat the oven 2) Use the drip tray or roasting tray 28 Uses, Tables and Tips Tips on baking Baking results Possible cause 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 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 The cake is not browned Wrong oven level enough at the bottom The cake sinks (becomes soggy, lumpy, streaky) Oven temperature too high Baking time too short Too much liquid in the mixture Cake is too dry Cake browns unevenly Oven temperature too low Baking time too long Oven temperature too high and baking time too short Mixture is unevenly distributed Cake is not done within the baking time given Temperature too low Uses, Tables and Tips 29 Table for Bakes and Gratins 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 30 Uses, Tables and Tips 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 31 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 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. °C 32 Uses, Tables and Tips Type of meat Pork Shoulder, neck, ham joint Chop, spare rib Meat loaf Porkknuckle (precooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb Game Saddle of hare, leg of hare Saddle of venison Haunch of venison Poultry Poultry portions Half chicken Chicken, poulard Duck Goose Turkey Turkey Fish (steamed) Whole fish 1) Pre-heat the oven Quantity Ovenfunction Shelf position TemperaTime ture Hours mins. [. . . ] The clip seal (E) must be snapped in. Cleaning and Care 3. Open the oven door as far as it will go. 47 4. Fold up the clamping levers (A) on both door hinges back into their original positions 5. Close the oven door. 48 What to do if . . . What to do if . . . Problem The oven does not heat up Possible cause The oven is not switched on The clock is not set Remedy Switch the oven on Set the current time on the clock The required settings have not Check the settings been set The house wiring fuse (in the fuse box) has tripped Check the fuse If the fuses trip several times, please call a qualified electrician Replace the oven bulb The oven lighting is not operating The oven light bulb is faulty 1 3 3 If you are unable to remedy the problem by following the above suggestions, please contact your local Service Force Centre. [. . . ]