User manual AEG-ELECTROLUX BAZ3-1

[. . . ] The warning triangle and/or key words (Warning!, Caution!, Important!) are used to highlight instructions that are important for your safety or for the function of the appliance. It is essential that these instructions are observed. This symbol guides you step by step through the operation of the appliance. . . . 1 3 2 This symbol gives you additional information and practical tips on using the appliance. [. . . ] · When using 2 baking trays the lower baking tray should remain in the oven for an extra 5-10 minutes if necessary. · Items that might drip (e. g. , pizzas, fruit flans) should only be prepared on one level. · 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. · 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 Switch off the oven 10-15 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. 17 Baking Table Type of Cake or Pastry Hot Air H Shelf Position from Bottom Baking in tins Ring-shaped or pudding-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 Baking on baking trays Plaited roll/ring Fruit loaf Bread (rye bread) initially . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . then Cream puffs/eclairs2 Swiss roll Dry streusel cake3 Butter cake/sugar cake, sugar-topped cakes 3 3 1 160-170 160-1701 180-2001 140-160 1601701 150-1701 150-160 160-1701 3 3 2 170-190 0:30-0:40 1 150-170 1 160-180 0:50-1:10 Conventional O Time TemperShelf Tempera- For Both ature Position ture Functions ºC from ºC Hours: Bottom Mins. 1 1 3 3 1 1 1 140-160 140-160 170-180 150-170 150-170 160-180 140 -160 1 2 2 2 1 1 1 150-170 160-180 1:10-1:30 0:25-0:40 190-2101 0:10-0:25 170-190 170-190 190-210 170-190 0:20-0:25 0:50-1:00 0:30-1:10 1:00-1:30 160-1801 0:40-1:00 2501 160-180 190-210 0:20 0:30-1:00 0:25-0:40 3 3 3 3 3 3 3 3 180-2001 0:10-0:20 170-190 0:20-0:40 190-2101 0:15-0:30 18 Type of Cake or Pastry Hot Air H Shelf Position from Bottom Conventional O Time TemperShelf Tempera- For Both ature Position ture Functions ºC from ºC Hours: Bottom Mins. Fruit flan (with a yeast dough/sponge base) Fruit flan with shortcrust pastry base2 Tarts baked with delicate fillings (e. g. , curd cheese, cream. ) Pizza (with deep topping)2 Pizza (thin) Unleavened Bread Flat sweet or savoury pies Biscuits Shortbread biscuits3 Small piped biscuits3 Sponge fingers3 Meringues Macaroons Small pastries made with yeast dough Small pastries made with puff pastry Bread Rolls 3 140-160 3 170-190 0:25-0:50 3 150- 170 3 170-190 0:40-1:20 1 1 180-200 180-200 3 1 1 1 1 170-190 0:40-1:20 190-2101 0:30-1:00 230-3001 0:10-0:25 275-3001 0:08-0:15 210-230 0:35-0:50 3 3 3 3 3 3 3 3 150-160 140-150 150-160 80-100 100-120 150-160 170-1801 170-1901 3 3 3 3 3 3 3 3 170-1901 160-180 170-190 100-120 120-140 170-190 0:06-0:20 0:10-0:40 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 190-2101 0:20-0:30 180-2201 0:20-0:35 1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray alone 3) Baking on 2 levels possible Information printed in bold type indicates the preferred oven function or temperature 19 Tips for Baking Tip To tell if your cake is cooked through Push a wooden skewer into the highest point of the cake. If the skewer comes out clean, you can switch off the oven and utilise the residual heat. Check your recipe. Check The cake collapses (is sticky, that you have beaten the mixture for the correct not properly cooked through, length of time, particularly when using a food-procwater marks) essor. · Turn the food halfway through grilling. 1 Warning: Always grill with the oven door closed. Risk of burning! Grilling table Type of Food Shelf Position from Bottom Grilling Time 1st side Rissoles Fillet of pork Grilled sausages Fillet steaks, veal steaks Fillet of beef, sirloin (approx. - 1) Do not use the universal baking tray together with the grilling shelf unit. 26 Defrosting Use the defrost oven function for defrosting. Dishes for defrosting · Put the food on a plate and put the plate on the shelf unit. · Use only parchment paper or suitable cling film to cover the food. Do not cover with a plate or bowl as these considerably prolong the defrosting time. Shelf positions · To defrost, insert the shelf unit in the 1st shelf position from the bottom. Notes on the defrosting table The following table offers some guidance on defrosting times. Defrosting table Dish Defrosting Time Mins. Comment Chicken, 1000 g 100-140 20-30 Place the chicken on an upside-down saucer on a large plate. Defrost uncovered, turning half way through, or defrost covered in suitable cling film. Defrost uncovered, turning half way through or cover with suitable cling film. [. . . ] Each glass panel must be firmly positioned and fit exactly into the door frame! Re-hang the oven door 35 What to do if . . . 0 . . . . Check whether ­ the appliance is switched on, ­ all the necessary settings have been made, ­ the circuit breaker (at the household fuse box) has tripped or the mains fuse (fuse box) has blown. If the circuit breaker trips or the fuse blows several times, please call an approved electrician. Replace the light bulb in the oven (see Cleaning and Care). 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