User manual AEG-ELECTROLUX B4142-1-B

[. . . ] COMPETENCE B4142-1 Pyrolytic Self-Cleaning Electric Oven User information Dear customer, Please read these user information carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain this user information 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. [. . . ] Once the trays have cooled the distortion will disappear again. Notes on the baking tables In the tables you will find information on temperatures, cooking times and shelf positions for a selection of dishes. · The temperatures and cooking times are for guidance only since these are dependent on the mixture, quantity and cake tin used. · When using for the first time, we recommend setting the lower temperature, and only if necessary, e. g. if increased browning is required or the cooking time is too long, select a higher temperature. · If you cannot find specific information for one of your own recipes, use information given in a similar recipe for guidance. · When cakes are baked on trays or in tins on more than one oven position at once the baking time may be increased by 10-15 minutes. · 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 29 Baking Table Baking on one shelf position Type of cake or pastry Baking ¢ Conventional ¡ Time Shelf TemperaShelf Tempera- For both position ture position ture functions from ºC from ºC Hrs. : Mins. bottom bottom 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 1 1 1 3 3 1 1 1 150-160 140-160 150-160 170-180 150-170 150-170 160-180 140-160 1 1 1 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 Cakes and pastries on baking trays Plaited roll/ring Fruit loaf Bread (rye bread) initially . . . . . . . . . . . . . . . . . . . . . . . . . then Cream puffs/eclairs Swiss roll Dry streusel cake Butter cake/sugar cake Fruit flan (with a yeast dough/sponge base)2) Fruit flans on shortcrust pastry base1 Tarts with delicate fillings (e. g. , curd cheese, cream, sugar-topped cakes) 3 3 1 3 3 3 3 3 3 160-170 150-170 1) 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 0:15-0:30 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 1 150-160 160-170 1 160-180 190-210 1 150-170 160-170 170-190 170-190 160-1801 - - 3 0:40-1:20 30 Type of cake or pastry Baking ¢ Conventional ¡ Time Shelf TemperaShelf Tempera- For both position ture position ture functions from ºC from ºC Hrs. : Mins. bottom bottom Pizza (with deep topping)2 Pizza (thin) Unleavened bread Flat sweet or savoury pies Biscuits Shortcrust biscuits Small piped biscuits Sponge fingers Meringues Macaroons Small pastries made with yeast dough Small pastries made with puff pastry Bread rolls 3 3 3 3 3 3 3 3 150-160 140-150 150-160 80-100 100-120 160-170 170-1801 180-2001 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 1 1 1 180-200 200-220 200-220 180-200 1 1 1 1 190-2101 230-3001 270-300 1 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 210-230 1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray!Information printed in bold type indicates the best oven function in each case. 31 Baking on several shelf positions Fan Cooking ¥ Type of cake or pastry Shelf position from bottom 2 Levels Cakes and pastries on baking sheets Cream puffs/eclairs Dry streusel cake Biscuits Shortcrust biscuits Small piped biscuits Sponge fingers Meringues Macaroons Small pastries made with yeast dough Small pastries made with puff pastry Bread rolls 1) Pre-heat the oven 3 Levels Temperature ºC Time Hours: Mins. 1/4 1/4 - 160-1801 140-160 0:35-0:60 0:30-0:60 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/3/5 1/3/5 - 150-160 140-150 160-170 80-100 100-120 160-170 170-1801 180-1901 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 32 Tips for Baking Baking result Possible cause Solution Insert the cake at a lower shelf position The cake is underWrong shelf position cooked at the bottom The cake collapses (is sticky, soft in the middle, damp patches) Cooking temperature too high Set to a lower temperature Cooking time too short 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 a slightly higher baking temperature next time Reduce cooking time 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 Set to a lower temperature and cooking time too short and increase cooking time Mixture is spread unevenly Fat filter is still in position Spread mixture evenly on the baking tray Remove fat filter Set a slightly higher baking temperature next time Removing the fat filter Cooking time too long Temperature too low Fat filter is still in position 33 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. 34 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!). [. . . ] Warning: Repairs to the appliance may only be carried out by qualified specialists. Improper repairs can give rise to significant hazards for the user. If the appliance has been used improperly, the customer service engineer's visit or that of the specialist dealer will not be free of charge, even during the warranty period. Advice on cookers with metal fronts: Because of the cold surface at the front of the cooker, opening the oven door during (or just after) baking or roasting may cause the glass to steam up. 3 51 Technical Data Oven Interior Dimensions Height x Width x Depth Capacity (usable capacity) 31 cm x 41 cm x 41 cm 52 l Regulations, Standards, Directives This appliance meets the following standards: · IEC 60 335-1 and IEC 60 335-2-6 relating to the safety of electric appliances for household use and similar purposes and · IEC 60350 relating to the operating features of household electric cookers. Volte of mains supply Oven mode: Hot Air with Fan Rated Power Measured Power Temperatur rise Heating-up time Oven mode : Uppert/Lower Heat Rated Power Mesured Power Temperatur rise Heating-up time 208V 240V 1670 Watt 2250 Watt 155 K 155 K 12;0 Minutes 7, 7 Minutes 1850 Watt 2250 Watt 180 K 180 K 15, 4 Minutes 11, 3 Minutes 52 Installation Instructions 1 1 Important: Any electrical installation work must be carried out by a qualified electrician/competent person. [. . . ]