User manual AEG-ELECTROLUX BMI190A ECM1955 ELEC

[. . . ] Please read these instructions carefully to enable you to use all the possibilities and advantages of your new cooking stove. Please also note the safety notice and the enclosed guarantee and customer services booklet. We hope you will be very happy with your new Service 7000 machine. Yours, Service 7000 AG Contents Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] 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. 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 Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional · · 3 When frozen foods are used the trays in- · 2 With longer baking times, the oven can 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. Your new oven may bake or roast differently to your previous appliance. · You get a better result if you switch the oven off halfway through the drying time, open the door and leave the oven to cool down overnight. · After this, finish drying the food to be dried. Temperature in °C Oven level 1 level 3 3 3 3 3 3 3 3 3 Food to be dried Vegetables Beans Peppers (strips) Vegetables for soup Mushrooms Herbs Fruit Plums Apricots Apple slices Pears 2 levels 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/4 Time in hours (Guideline) 60-70 60-70 60-70 50-60 40-50 60-70 60-70 60-70 60-70 6-8 5-6 5-6 6-8 2-3 8-10 8-10 6-8 6-9 20 Making preserves Oven function: Bottom heat · For preserving, use only commercially available preserve jars of the same size. · Jars with twist-off or bayonet type lids and metal tins are not suitable. · When making preserves, the first shelf position from the bottom is the one most used. · Use the shelf for making preserves. There is enough room on this for up to six 1-litre preserving jars. · The jars should all be filled to the same level and clamped shut. · Place the jars on the baking tray in such a way that they are not touching each other. 1/2 litre of water into the baking tray so that sufficient moisture is produced in the oven. · As soon as the liquid starts to pearl in the first jars (after about 35-60 minutes with 1 litre jars), switch the oven off or reduce the temperature to 100°C (see table). [. . . ] See the connection diagram for the terminal connection. Secure the cord grip by pressing firmly on the catch (detail F). Fix the connection cable into the holes provided to prevent it rubbing against the drawer (detail G). 29 Disposal 2 Packaging material The packaging materials are environmentally friendly and can be recycled. The plastic components are identified by markings, e. g. [. . . ]