User manual AEG-ELECTROLUX CB3100-1-MEURO

[. . . ] COMPETENCE B3100-1 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. [. . . ] Press any button to cancel the signal. 22 Uses, Tables and Tips Baking For baking use the hot air H oven function or conventional O . Baking tins · When using conventional heat O coated baking tins or tins made of dark metal are most suitable. · For hot air H baking tins made of light metal are also suitable. Shelf positions · Baking with conventional O is only possible on one shelf position at a time. · Using hot air H you can bake dry items and biscuits on 2 baking trays simultaneously. 1 Baking tray Shelf position 3 1 Baking tin: Shelf position 1 2 Baking trays: Shelf positions 1 and 4 23 General information · Always count the shelf positions from the bottom upwards. · Insert baking sheets with the bevelled edge to the front!· Always place cake tins in the middle of the shelf. · You can also bake with two tins at the same time using conventional O or hot air H . 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. · Ranges are given for the temperature and cooking time since these are dependent on the mixture, quantity and cake tin used. · When using 2 baking trays the lower baking tray should remain in the oven for an extra 5-10 minutes if necessary. · Items that might drip (e. g. , pizzas, fruit flans) should only be prepared on one level. · 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. · Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. In this case please do not change the temperature setting. 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. 24 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 25 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 26 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. [. . . ] 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. 42 What to do if . . . 0 . . . . [. . . ]