User manual AEG-ELECTROLUX B4300-1-MIL

[. . . ] COMPETENCE B4300-1 The Versatile Built-in Oven User 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. [. . . ] · 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. 2 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. 26 Operating Instructions Baking Table Baking on one shelf position Type of cake or pastry Pizza & baking S Shelf Temperaposition ture from ºC 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 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 3 3 1 3 3 3 3 160-170 150-1701 . 180-2001 140-160 160-1701 150-1701 150-160 160-1701 3 3 2 3 3 3 3 170-190 160-1801 2501 160-180 190-210 180-2001 160-180 190-2101 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 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 Conventional O Shelf position from bottom Temperature ºC Time For both functions Hrs. : Mins. 27 Operating Instructions Type of cake or pastry Pizza & baking S Shelf Temperaposition ture from ºC bottom 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) 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 3 150-170 Conventional O Shelf position from bottom 3 Temperature ºC Time For both functions Hrs. : Mins. 170-190 0:25-0:50 3 160-170 3 170-190 0:40-1:20 1 1 1 1 180-200 200-220 200-220 180-200 3 1 1 1 1 160-1801 190-2101 230-3001 270-3001 210-230 0:40-1:20 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray!Information printed in bold type indicates the preferred oven function in each case. 28 Operating Instructions Baking on several shelf positions Fan cooking U 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 1/4 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 1/4 1/4 160-1801 140-160 0:35-0:60 0:30-0:60 3 Levels Temperature ºC Time Hours: Mins. 29 Operating Instructions Tips for baking Baking result Possible cause Solution Insert the cake at a lower shelf position Set to a lower temperature 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 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 Set to a lower temperature and increase cooking time Spread mixture evenly on the baking tray Remove fat filter Set a slightly higher baking temperature next time Remove fat filter 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 Fat filter is still in position Cooking time too lon Temperature too low Fat filter is still in position 30 Operating Instructions Pies and Gratin Table Conventional O Shelf position from bottom Pasta bake Lasagne Vegetables au gratin1 Pizza baguettes1 Sweet soufflés Fish pies Stuffed vegetables 1 1 1 1 1 1 1 Temp. °C Rotitherm I Shelf position from bottom 1 1 1 1 1 1 Temp. °C Time 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 1) Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish. 31 Operating Instructions Frozen Ready Meals Table Food to be cooked Shelf position from bottom Oven function Temperature Time Frozen pizza 3 Conventional O in accordance in accordance with the with the maker's maker's instrucinstructions tions 200-220 °C 15-25 Mins. Chips1 (300-600 g) 3 Rotitherm I Baguettes 3 Conventional O in accordance in accordance with the with the maker's maker's instrucinstructions tions in accordance in accordance with the with the maker's maker's instrucinstructions tions Fruit flan 3 Conventional O 1) Comment: Turn chips 2-3 times during cooking. 3 When frozen foods are used the trays inserted may distort during cooking. This is because of the large differences in temperature between the frozen item and the oven. Once the trays have cooled the distortion will disappear again. 32 Operating Instructions Roasting Use the rotitherm I or conventional O 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. · In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e. g. [. . . ] · The unit in which the appliance is fitted must satisfy the requirements of DIN 68930 in respect of stability. · Built-in ovens and cooking surfaces are fitted with special connector systems. They may only be combined with appliances with a matching system. 49 Installation Instructions w 1 2 50 Installation Instructions 3 4 5 51 Installation Instructions 6 52 Installation Instructions 7 53 Installation Instructions 8 9 54 Index B Baking tray . 38 55 Guarantee Conditions GUARANTEE CONDITIONS Weitere Kundendienststellen im Ausland In diesen Ländern gelten die Garantiebedingungen der örtlichen Partner. [. . . ]