User manual AEG-ELECTROLUX CB3000-1-WEURO

[. . . ] COMPETENCE B3000-1 The Versatile Built-in Oven Operating Instructions 0 Dear Customer, Please read these operating instructions carefully. In particular please note the "Safety"" section on the first pages. Please retain these operating instructions for later reference and pass them on to any future owners of the appliance. The warning triangle and/or key words (Warning!, Caution!, Important!) highlight information that is important for your safety or the function of the appliance. [. . . ] 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. The cake is undercooked at the bottom Cake with moist topping/ cheesecake is not cooked through Next time use a dark cake tin or place the cake one level lower. Next time bake at a lower temperature and increase the cooking time. 20 Table for Soufflés and Dishes Au Gratin Conventional O Shelf Position from Bottom Pasta bake Lasagne Vegetables au gratin1 Pizza baguettes1 Sweet soufflés Fish pies Stuffed vegetables 1 1 1 1 1 1 1 Temperature °C 180-200 180-200 200-220 200-220 180-200 180-200 180-200 Rotitherm I Shelf Position from Bottom 1 1 1 1 1 1 Temperature °C 160-170 160-170 160-170 160-170 160-170 160-170 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 1) Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish concerned. Table for Frozen and Ready-Made Foods Item to be Cooked Shelf Position from Bottom Oven Function Temperature Time Frozen pizza Chips1 (300-600 g) Baguettes 3 In accordance In accordance Conventional O with the maker's with the maker's instructions instructions Rotitherm I 200-220 °C 15-25 Min. 3 3 In accordance In accordance Conventional O with the maker's with the maker's instructions instructions In accordance In accordance Conventional O with the maker's with the maker's instructions instructions Fruit flan 3 1) Comment: Turn chips 2-3 times during cooking. 21 Roasting Use the rotitherm I oven function or conventional O when 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 universal baking tray or on the shelf unit with the baking 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. · You can roast meats that are to be browned or crisped in a casserole dish without a lid (e. g. , pork joints, meat loaf, lamb joints, mutton, duck, 1-2 knuckles of veal, 1-2 chicken, small poultry, roast sirloin, fillet, game). · Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty!Shelf positions · Please see the following table for the shelf positions to be used. 22 Notes on the roasting tables Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. The cooking times are only for guidance. · We recommend that only meat and fish with a minimum weight of 1kg should be roasted or baked in the oven. · In general, conventional O is particularly suitable for cooking very lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rothitherm function I. · The cooking time required is dependent on the type and quality of the meat. · To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish · Turn the roast after approx. 2/3 of the cooking time. 2 Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. 23 Table for Roasting Type of Meat Quantity Weight Conventional O Shelf Po- Temperasition ture from ºC Bottom Rotitherm I Shelf TemperaPosition ture from ºC Bottom Time Hours: Mins. Beef Pot roast Roast beef or fillet - red inside - pink inside - cooked through Pork Shoulder, neck ham joint Chop, smoked loin chop Meat loaf Pork knuckles (pre-cooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb 1-1. 5 kg 1-1. 5 kg 1 1 210-220 210-220 1 1 150-170 160-180 1:15-2:00 1:00-1:30 1 kg 1. 5-2 kg 1 1 210-220 210-225 1 1 160-180 160-180 1:30-2:00 2:00-2:30 1-1. 5 kg 1-1. 5 kg 750 g-1 kg 750 g-1 kg 1 1 1 1 210-220 180-190 170-180 210-220 1 1 1 1 160-180 170-180 160-170 150-170 1:30-2:00 1:00-1:30 0:45-1:00 1:30-2:00 per cm of thickness per cm of thickness per cm of thickness 1 1 1 250-2701 250-2701 210-2501 1 1 1 190-200 180-190 170-180 1-1. 5 kg 1 200-250 2:00-2:30 per cm of thickness 0:05-0:06 0:06-0:08 0:08-0:10 24 Type of Meat Quantity Weight Conventional O Shelf Po- Temperasition ture from ºC Bottom Rotitherm I Shelf TemperaPosition ture from ºC Bottom Time Hours: Mins. Game Whole piece of hare, haunch or jointed hare Saddle of venison up to 1 kg 1. 5-2 kg 3 220-2501 3 160-170 0:25-0:40 1 1 210-220 200-210 1 1 160-180 160-180 1:15-1:45 1:30-2:15 Haunch of venison 1. 5-2 kg Poultry Portions of poultry 4-6 portions per 200250g 3 220-250 3 180-200 0:35-0:50 Half chicken porper tions 400-500 2-4 portions g Chicken, poulard Duck Goose Turkey Fish (steaming) Whole fish 1-1. 5 kg 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg 3 220-250 3 180-200 0:35-0:50 1 1 1 1 220-250 210-220 200-210 200-210 180-200 1 1 1 1 170-180 160-180 150-160 150-160 140-150 0:45-1:15 1:00-1:30 2:30-3:00 1:30-2:00 2:30-4:00 2/3 210-220 2/3 160-170 0:45-1:15 1) Pre-heat oven. Information printed in bold type indicates the preferred oven function for the dish concerned. 25 Grilling To grill, use oven function Z for dual grill or F for single grill with temperature setting z . 1 Important: Always preheat the empty oven with the grill function for 5 minutes! [. . . ] Insert the upper glass panel at an angle from above into the section of the door in which the handle is located (1). Push the panel against the spring on the lower door edge in front of the retaining section on the handle side, and slide it under the retaining section. The glass panel must be firmly in position!Re-hang the oven door. 35 What to do if . . . 0 . . . . [. . . ]