User manual AEG-ELECTROLUX B8871-4-A EU R07

[. . . ] B8871 4 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 per formance and control indeed we are setting the highest standards of excel lence. In addition to this you find environmental and energy saving aspects as an inte gral part of our products. [. . . ] We recommend using the lower temperature the first time and then if neces sary, 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. 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, 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 32 Uses, Tables and Tips 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 20cm, diagonally off set) Apple pie (2tins 20cm, diagonally off set) Savoury flan (e. g, 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)2) Fruit flans made with short pastry 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 Conventional Conventional Conventional 1 1 1 1 3 3 1 1 1 1 1 3 3 1 150 160 140 160 140 160 170 1801) 150 170 170 190 160 180 160 180 170 190 170 190 160 1801) 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 0:25 0:30 1:00 0:15 0:30 0:10 0:20 0:20 0:40 0:15 0:30 0:35 0:50 Oven function Oven level Temperature C Time Hr: Mins. Cakes/pastries/breads on baking trays 2301) 160 180 160 1701) 180 2001) 150 160 190 2101) 150 Conventional Conventional Professional hot air Conventional Professional hot air 3 3 3 3 3 Conventional 3 170 0:35 0:50 Professional hot air 3 160 170 0:40 1:20 Uses, Tables and Tips 33 Type of baking Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of top ping)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 Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre heat the oven 2) Use the drip tray or roasting tray Oven function Conventional Oven level 3 Temperature C 160 1801) 180 2001) 200 2201) 200 220 180 200 150 160 140 1601) 150 160 80 100 100 120 150 160 170 1801) 160 140 1) Time Hr: Mins. 0:40 1:20 Professional hot air Professional hot air Professional hot air Professional hot air Professional hot air Professional hot air Conventional Professional hot air Professional hot air Professional hot air Professional hot air Professional hot air Professional hot air Conventional Professional hot air Conventional 1 1 1 1 3 3 3 3 3 3 3 3 3 3 3 3 0:30 1:00 0:10 0:25 0:08 0:15 0:35 0:50 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 0:20 0:35 0:20 0:35 0:20 0:30 0:20 0:30 1801) 1) 1701) 34 Uses, Tables and Tips Baking on more than one oven level Professional hot Professional hot air air Type of baking Shelf positions from bottom 2 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake 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 1/4 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 1/3/5 1/3/5 160 1801)) 140 160 150 160 140 160 170 80 100 100 120 160 170 170 1801) 160 1401) 0:35 0:60 0:30 0:60 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 3 levels Temperature in C Time Hours: Mins. Biscuits/small cakes/pastries/rolls Uses, Tables and Tips 35 Tips on Baking Baking results The cake is not browned enough underneath The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short Remedy Place cake lower Use a slightly lower setting Set a longer baking time Baking times cannot be re duced by setting higher tem peratures Use less liquid. Pay attention to mixing times, especially if using mixing ma chines 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 Take out the grease filter Use a slightly higher oven set ting Take out the grease filter 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 Grease filter is inserted Cake does not cook in the Temperature too low baking time given Grease filter is inserted 36 Uses, Tables and Tips Table Al Gusto hot air Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza like dish from Alsace) Piroggen (Russian version of cal zone) 1) Pre heat the oven Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1 Temperature C 180 2001) 180 200 180 200 160 180 170 190 140 160 140 160 150 170 160 180 250 2701) 160 1801) 250 2701) 180 2001) Time Hr: Mins. 20 30 20 30 45 60 45 60 40 50 60 90 50 60 50 70 50 60 10 20 40 50 12 20 15 25 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 Rotitherm Rotitherm Conventional Conventional Rotitherm 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 Uses, Tables and Tips 37 Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (300 600 g) Baguettes Oven function Shelf position 3 Temperature C as per manufac turer's instruc tions 200 220 as per manufac turer's instruc tions as per manufac turer's instruc tions Time as per manufac turer's instruc tions as per manufac turer's instruc tions as per manufac turer's instruc tions as per manufac turer's instruc tions Conventional Rotitherm 3 Conventional 3 Fruit flans Conventional 3 1) Comments: Turn chips 2 or 3 times during cooking 38 Uses, Tables and Tips Roasting Oven function: Conventional or Rotitherm Insert the grease filter when roasting!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. [. . . ] If you do not, any damage resulting is not covered by the warranty. 1 Safety information for the installer The electrical installation is to be set up so that the appliance can be isolated from the mains with a minimum 3mm all pole contact separation. Suitable separation devices include e. g. 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. [. . . ]