User manual AEG-ELECTROLUX BH 26 LE

[. . . ] Useful tips and hints Environmental information 2 Contents Operating Instructions. Inserting the Oven Shelf, Baking Tray and Roasting Pan . 13 13 15 16 17 18 19 20 22 28 28 29 29 30 31 31 33 37 38 39 40 42 43 43 3 Grill Sizes . . 44 44 45 45 46 47 49 49 49 49 50 50 52 53 54 56 What to do if . . . [. . . ] 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. 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 . Press and hold the Selection and buttons at the same time, until "LOC" appears in the display. The button lock is now engaged. Cancelling the button lock Press and hold the Selection and buttons at the same time, until "LOC" disappears from the display. The button lock is automatically lifted when the oven function is switched off. 29 Oven safety cut-out 3 If not switched off after a certain time, or if the temperature is not modified, the oven switches off automatically. The last temperature set flashes in the temperature display. 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 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 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. 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 36 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 calzone) 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 - 270 160 1) 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 1801) 250 - 2701) 180 - 2001) Table for Bakes and Gratins Dish Pasta bake Lasagne Vegetables au gratin 1) 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 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 manufacturer's instructions 200-220 as per manufacturer's instructions as per manufacturer's instructions Time as per manufacturer's instructions 15-25 mins. as per manufacturer's instructions as per manufacturer's instructions Conventional Rotitherm 3 Conventional 3 Fruit flans Conventional 3 1) Comments: Turn chips 2 or 3 times during cooking 38 Roasting Oven function: Conventional or Rotitherm Insert the grease filter when roasting! [. . . ] The inner panels can be removed for cleaning. Important Rough handling, especially around the edges of the front panel, can cause the glass to break. Removing door glass panels 1. Open the oven door as far as it will go. 2. Undo the clamping levers (A) on both door hinges fully. 3. [. . . ]