User manual AEG-ELECTROLUX BW333

[. . . ] Useful tips and hints Environmental information 2 Contents Operating Instructions . Inserting the Oven Shelf, Baking Tray and Roasting Pan . 5 5 7 8 8 9 9 10 11 11 12 13 13 14 15 16 17 25 26 26 28 32 33 33 34 36 37 37 38 39 40 3 Cleaning and Care. . 41 41 41 41 41 42 43 44 45 47 50 51 Service . [. . . ] On the right, 80 will appear as the suggested temperature. On the left, the current core temperature will be displayed, e. g. Setting the desired oven function and temperature. 4. Set the desired core temperature using the or buttons, e. g. As soon as the current core temperature equals the set core temperature, a signal will sound and the oven will automatically switch itself off. To switch off the signal, press the button. 3 When the core temperature gauged within the meat falls below the set core temperature, the oven automatically switches itself on again in order to keep the meat warm. There is a risk of being burned when removing the plug and the tip of the meat probe. Remove the meat probe's plug from the socket and remove the meat from the oven with the meat probe still inserted. Switch off the oven functions and temperature. Changing the core temperature: Even after the temperature has been set it can be changed by pressing or a number of times. 1 24 Mechanical Door Lock When the appliance is delivered, the door lock is deactivated. Activate the door lock Pull the safety catch forwards until it locks in place. Open the oven door: 1. g, quiche lorraine) Cheesecake Hot air Hot air Hot air Conventional Hot air Hot air Conventional Hot air Conventional 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 °C Time 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 Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans (made with yeast dough/ sponge mixture)2) Conventional Conventional Conventional 3 3 1 2301) 160-180 Conventional Conventional Hot air Conventional Hot air 3 3 3 3 3 160-1701) 180-200 1) 170-190 160-180 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 0:35-0:50 150-160 190-2101) 150 Conventional 3 170 0:35-0:50 28 Type of baking 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 Small cakes (20per tray) Small cakes (20per tray) Oven function Hot air Conventional Oven level 3 3 Temperature °C 160-170 160-1801) Time Hr: Mins. 0:40-1:20 0:40-1:20 Hot air Hot air Hot air 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 Hot air Hot air Conventional Hot air Hot air Hot air Hot air Hot air Hot air Conventional Hot air Conventional 3 3 3 3 3 3 3 3 3 3 3 3 150-160 140 1601) 150-160 80-100 100-120 150-160 170-1801) 160 180 1) 1) 1) 1) 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 0:20-0:30 140 170 1) Pre-heat the oven 2) Use the drip tray or roasting tray 29 Baking on more than one oven level Hot air Type of baking 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 30 Tips on Baking Baking results Possible cause Remedy Place cake lower 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 Spread the mixture evenly on the baking tray Take out the grease filter Use a slightly higher oven setting Take out the grease filter The cake is not browned Wrong oven level enough underneath The cake sinks (becomes soggy, lumpy, streaky) Oven temperature too high Baking time too short 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 distributed Grease filter is inserted Cake does not cook in the baking time given Temperature too low Grease filter is inserted 31 Table Pizza setting 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 - 2701) 160 - 180 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 - 25 250 - 2701) 180 - 2001) Table for Bakes and Gratins Dish Pasta bake Lasagne Vegetables au gratin 1) Oven function Conventional Conventional Hot air Hot air Conventional Conventional Hot air 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 Hr: 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 32 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 Hot air 3 Conventional 3 Fruit flans Conventional 3 1) Comments: Turn chips 2 or 3 times during cooking Roasting Oven function: Hot air 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. [. . . ] Open the oven door as far as it will go. 3. Fold up the clamping levers (A) on both door hinges back into their original positions. 4. Close the oven door. 46 Oven door glass 1 The oven door is fitted with three panels of glass mounted one behind the other. The inner panels can be removed for cleaning. Rough handling, especially around the edges of the front panel, can cause the glass to break. [. . . ]