User manual AEG-ELECTROLUX B88D S

[. . . ] Useful tips and hints Environmental information 2 Contents Operating Instructions. Inserting the shelf, baking tray and roasting pan . 13 13 16 17 18 19 20 22 28 28 28 29 30 31 31 33 37 38 39 40 42 42 43 44 44 45 45 46 3 Cleaning and Care . . 48 48 48 49 49 50 51 52 53 54 What to do if . . . [. . . ] When the appliance is switched off again, the clock display goes out again. To have the clock display on permanently again, you must set the clock again. If required, switch off the appliance using the On/Off button. Press the Selection button and the button at the same time until the display is visible again. button. 3 Child safety device As soon as the child safety device is set, the appliance can no longer be switched on. If necessary, switch on the appliance using the On/Off button. Press and hold the Selection and buttons at the same time, until "SAFE" appears in the display. The child safety device is now set. 28 Cancelling the child safety device 1. If necessary, switch on the appliance using the On/Off button. Press and hold the Selection and buttons at the same time, until "SAFE" disappears from the display. The child safety device is now cancelled and the appliance is again ready for use. Button lock To ensure that oven functions set are not accidentally altered. If necessary, switch on the appliance using the On/Off . · 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 32 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 2 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 2 170-190 160-1801) 2301) 160-180 160-1701) 180-200 1) 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 3 150-160 190-2101) 33 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 Rolls Rolls 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 Professional hot air Conventional 3 3 3 3 3 3 3 3 3 3 150-160 140 1601) 150-160 80-100 100-120 150-160 170-1801) 1601) 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 0:20-0:35 0:20-0:35 34 Type of baking Small cakes (20per tray) Small cakes (20per tray) Oven function Professional hot air Conventional Oven level 3 3 Temperature Time °C Hr: Mins. 1401) 1701) 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 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 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. [. . . ] Caution: The following steps are to be performed only when the oven door has been removed. If the glass is removed while the door is attached, the leighter weight may cause it to spring up and cause injury. Rough handling of the glass, especially at the edges of the front plate, may cause it to break. Removing the upper-most glass plate 1. Detach the door and, with the handle downwards, lower it onto a soft, even surface. [. . . ]