User manual AEG-ELECTROLUX CB8100-1A

[. . . ] COMPETENCE B8100-1 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. [. . . ] · 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. · With BAKING or CONVENTIONAL you can also bake with two tins at the same time by placing them side by side on the shelf. There is no significant increase in baking time. 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. · When cakes are baked on trays or in tins on more than one oven position at once the baking time may be increased by 10-15 minutes. · Items that might drip (e. g. , pizzas, fruit flans) should only be prepared on one level. · 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 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. 37 Baking Table Baking on one shelf position Type of cake or pastry BAKING CONVENTIONAL Time Shelf Tempera- Shelf po- Tempera- For both position ture sition ture functions from ºC from ºC Hrs. : Mins. bottom bottom Cakes in cake tins Ring-shaped or 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 Cakes and pastries on baking trays Plaited roll/ring Fruit loaf Bread (rye bread) initially . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . then Cream puffs/eclairs Swiss roll Dry streusel cake Butter cake/sugar cake 3 3 1 3 3 3 3 160-170 150-1701 . 180-2001 140-160 160-1701 150-1701 150-160 160-1701 3 3 2 3 3 3 3 170-190 160-1801 2501 160-180 190-210 180-2001 160-180 190-2101 0:30-0:40 0:40-1:00 0:20 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 1 1 1 3 3 1 1 1 150-160 140-160 150-160 170-180 150-170 150-170 160-180 140-160 1 1 1 2 2 1 1 1 160-180 150-170 160-180 190-2101 170-190 170-190 190-210 170-190 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 38 Type of cake or pastry BAKING CONVENTIONAL Time Shelf Tempera- Shelf po- Tempera- For both position ture sition ture functions from ºC from ºC Hrs. : Mins. bottom bottom Fruit flan (with a yeast dough/sponge base)2 Fruit flans on shortcrust pastry base1 Tarts with delicate fillings (e. g. , curd cheese, cream, sugar-topped cakes) Pizza (with deep topping)2 Pizza (thin) 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 3 3 3 3 3 3 3 3 150-160 140-150 150-160 80-100 100-120 160-170 170-1801 180-2001 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 3 150-170 3 170-190 0:25-0:50 3 160-170 3 170-190 0:40-1:20 1 1 1 1 180-200 200-220 200-220 180-200 3 1 1 1 1 160-1801 190-2101 230-3001 270-3001 210-230 0:40-1:20 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray!Information printed in bold type indicates the best oven function in each case. 39 Baking on several shelf positions FAN COOKING Type of cake or pastry Shelf position from bottom 2 Levels Cakes and pastries on baking sheets Cream puffs/eclairs Dry streusel cake Biscuits Shortcrust biscuits Small piped biscuits Sponge fingers Meringues Macaroons Small pastries made with yeast dough Small pastries made with puff pastry Bread rolls 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/3/5 1/3/5 150-160 140-150 160-170 80-100 100-120 160-170 170-1801 180-1901 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 1/4 1/4 160-1801 140-160 0:35-0:60 0:30-0:60 3 Levels Temperature ºC Time Hours: Mins. 40 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 sticky, soft in the middle, damp patches) Cooking temperature too high 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 a slightly higher baking temperature next time Reduce cooking time Set to a lower temperature and increase cooking time Spread mixture evenly on the baking tray Remove fat filter Set a slightly higher baking temperature next time Removing the fat filter 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 Fat filter is still in position Cooking time too long Temperature too low Fat filter is still in position 41 Pies and Gratin Table CONVENTIONAL 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 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. [. . . ] The glass panel must be firmly in position! Re-hang the oven door 65 What to do if . . . Symptom Possible cause Solution Switch on the oven. If the circuit breaker trips or the fuse blows several times, please call an approved electrician. Replace the light bulb in the oven (see Cleaning and Care). The oven does not heat The oven has not been up. [. . . ]