User manual AEG-ELECTROLUX CB1100-2B

[. . . ] COMPETENCE B1100-2 The Versatile Built-in Oven Operating Instructions Dear customer, Please read these operating instructions carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance. [. . . ] · You can also bake with two cake tins simultaneously with conventional O. In this case place the cake tins side by side on the shelf. The cooking time is increased but only slightly. Notes on the baking tables In the tables you will find information on temperatures cooking times and shelf positions for a selection of dishes. · The temperatures and cooking times are for guidance only since these are dependent on the mixture quantity and cake tin used. · 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. 2 For longer cooking times switch off the oven approx. 10 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. 23 Baking Table Type of cake or pastry Shelf position from bottom Temperature ºC Time Cakes in cake tins Ring-shaped cakes Madeira cakefruit slab cake Sponge cake Shortcrust pastry flan base Sponge flan base Covered apple flan Savoury flan (e. g. quiche lorraine) Cheesecake Cakes and pastries on baking sheets Plaited roll/ring Fruit loaf Bread (rye bread) initially . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . then Cream puffseclairs Swiss roll Dry streusel cake Butter cake/sugar cake sugar-topped cakes Fruit flan (with a yeast dough/sponge base)2 Fruit flans on shortcrust pastry base2 Tarts baked with delicate fillings (e. g. curd cheesecream) Pizza (with deep topping)2 Pizza (thin) 3 3 2 3 3 3 3 3 3 3 1 1 170-190 160-1801 2501 160-180 190-210 180-2001 160-180 190-2101 170-190 170-190 160-180 190-2101 230-2501 0:30-0:40 0:40-1:00 0:20 0:30-1:00 0:25-0:40 0:10-0:20 0:20-0:40 0:15-0:30 0:25-0:50 0:40-1:20 0:40-1:20 0:30-1:00 0:10-0:25 1 1 2 3 3 1 1 1 160-180 150-170 160-180 190-2101 170-190 170-190 180-200 160-180 0:50-1:10 1:10-1:30 0:25-0:40 0:10-0:25 0:20-0:25 0:50-1:00 0:30-1:10 1:00-1:30 24 Type of cake or pastry Shelf position from bottom 1 1 Temperature ºC Time Unleavened bread Flat sweet or savoury pies Biscuits Shortcrust biscuits Small piped biscuits Sponge fingers Meringues Macaroons Small pastries made with yeast dough Small pastries made with puff pastry Bread rolls 230-2501 210-2301 0:08-0:15 0:35-0:50 3 3 3 3 3 3 3 3 170-1901 160-180 170-190 100-120 120-140 170-190 190-2101 180-2201 0:06-0:20 0:10-0:40 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 0:20-0:35 1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray! 25 Tips for Baking Baking result Possible cause Solution Insert the cake at a lower shelf position Set to a lower temperature The cake is underWrong shelf position cooked at the bottom The cake collapses (is Cooking temperature too high sticky soft in the middle damp patches) Cooking time too short Increase cooking time Cooking times may not be reduced by using a higher cooking temperature Next time use less liquid. Check that you have beaten the mixture for the correct length of time particularly when using a food-processor Set to a higher temperature next time Reduce cooking time Set to a lower temperature and increase cooking time Spread mixture evenly on the baking tray Set to a higher temperature next time Too much liquid in mixture Cake is too dry Cooking temperature too low Cooking time too long Cake is unevenly browned Cooking temperature too high and cooking time too short Mixture is spread unevenly Cooking time too long Temperature too low 26 Roasting Use conventional O oven function for roasting. Ovenware for roasting · Any heat-resistant dish is suitable for roasting. · If the dish has plastic handles, check that they are heat-resistant. · Large joints can be roasted directly in the fat tray or on the shelf unit with the fat tray placed below (e. g. , turkey, goose, 3-4 chickens, 3-4 knuckles of veal). · We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e. g. veal, marinated beef, pot roast, frozen meat. ) In this way the meat will retain its juices. · In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e. g. roast pork, lamb and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef, fillets, game). 3 Tip: The oven will be less dirty if you always use a dish for roasting!Shelf positions · Please see the following table for the shelf positions to be used. 3 Notes on the roasting table Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. · We recommend roasting meat and fish with a minimum weight of 1 kg in the oven. [. . . ] The glass panel must be firmly in position! Re-hang the oven door 39 What to do if . . . Symptom Possible cause Remedy Switch on the oven. If the circuit breaker trips or the fuse blows several times, please contact an approved electrician. Change the oven light bulb (see Cleaning and Care). The oven does not heat The oven has not been up. [. . . ]