User manual AEG-ELECTROLUX B5701-4-A JP R05

[. . . ] COMPETENCE B5701-4 Built-In Electric Oven User information Dear customer, Please read this User Information carefully and keep it to refer to at a later date. Pass this User Information on to any subsequent owner of the appliance. 1 3 2 The following symbols are used in the text: Safety instructions Warning: Notes that concern your personal safety. Attention: Notes that show how to avoid damage to the appliance. Useful tips and hints Environmental information 2 Contents Operating Instructions. [. . . ] 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, dough or mixture, the amount and the type of baking 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 may 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, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 2 27 Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes 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. g, quiche lorraine) Cheesecake Professional hot air Professional hot air Professional hot air Conventional Professional hot air Professional hot air Conventional Professional hot air Conventional Professional hot air Conventional 1 1 1 1 3 3 1 1 1 1 1 150-160 140-160 140 160 170-180 1) Oven function Oven level Temperature Time °C Hr: Mins. 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 1:00-1:30 150-170 170-190 160 180 160-180 170-190 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 1 170-190 160-1801) 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 0:30-0:40 0:40-1:00 0:25 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 Conventional Conventional Professional hot air Conventional 3 3 3 3 28 Type of baking Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Oven function Professional hot air Conventional Oven level 3 Temperature Time °C Hr: Mins. 150 0:35-0:50 3 170 0:35-0:50 Professional hot air Conventional 3 3 160-170 160-1801) 0:40-1:20 0:40-1:20 Professional hot air Professional hot air Professional hot air Professional hot air 1 1 1 1 180-2001) 200-2201) 200-220 180-200 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 Professional hot air Professional hot air Conventional Professional hot air Professional hot air Professional hot air Professional hot air Professional hot air 3 3 3 3 3 3 3 3 150-160 140 1601) 150-160 80-100 100-120 150-160 170-1801) 0:06-0:20 0:20-0:30 0:20-0:30 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 29 Type of baking Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) Oven function Professional hot air Conventional Professional hot air Conventional Oven level 3 3 3 3 Temperature Time °C Hr: Mins. 1601) 1801) 1401) 1701) 0:20-0:35 0:20-0:35 0:20-0:30 0:20-0:30 1) Pre-heat the oven 2) Use the drip tray or roasting tray Baking on more than one oven level Professional hot air Type of baking Professional hot air Temperature in °C Shelf positions from bottom 2 levels 3 levels Time Hours: Mins. Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake 1/4 1/3 ----160-1801)) 140-160 0:35-0:60 0:30-0:60 Biscuits/small cakes/pastries/rolls Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 1/3/5 1/3/5 --------------150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 140 1) 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 0:25-0:40 30 Tips on Baking Baking results The cake is not browned enough underneath The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Remedy Place cake lower 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 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 Too much liquid in the mixture Cake is too dry Oven temperature too low Baking time too long Cake browns unevenly Oven temperature too high and baking time too short Mixture is unevenly distribut- Spread the mixture evenly ed on the baking tray Grease filter is inserted Cake does not cook in the baking time given Temperature too low Grease filter is inserted Take out the grease filter Use a slightly higher oven setting Take out the grease filter 31 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. [. . . ] cut-outs, fuses (screw fuses are to be taken out of the holder), RCD's and contactors. · Anti-shock protection must be provided by the installation. · The built-in unit must meet the stability requirements of DIN 68930. · Built-in ovens and built-in cooking surfaces are fitted with special connection systems. [. . . ]