User manual AEG-ELECTROLUX CE3101-1-M-PIPO

[. . . ] COMPETENCE E3101-1 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. [. . . ] · The temperatures and cooking times are for guidance only since these are dependent on the mixture, quantity and cake tin used. · We recommend that you use the lower temperature initially and only select a higher temperature if necessary, e. g. , if more browning is required or the cooking time is too long. · 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. 29 Baking Table Type of cake or pastry Hot air H Shelf position from 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 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 Fruit flan (with a yeast dough/sponge base) 3 3 1 3 3 3 3 3 160-170 160-1701 180-2001 140-160 160-1701 150-1701 150-160 160-1701 140-160 3 3 2 3 3 3 3 3 170-190 160-1801 2501 160-180 190-210 180-2001 170-190 190-2101 170-190 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 1 1 1 3 3 1 1 1 150-170 140-160 140-160 170-180 150-170 150-170 160-180 140 -160 1 1 2 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 Temp. ºC Conventional O Shelf position from bottom Temp. ºC Time for both functions Hrs. : Mins. 30 Type of cake or pastry Hot air H Shelf position from bottom Temp. ºC Conventional O Shelf position from bottom 3 Temp. ºC Time for both functions Hrs. : Mins. 0:40-1:20 Fruit flan on shortcrust pastry base2 Tarts with delicate toppings (e. g. curd cheese, cream. ) Pizza (with deep topping)2 Pizza (thin) Unleavened bread Flat sweet or savoury pies Biscuits Shortcrust biscuits3 Small piped biscuits3 Sponge fingers3 Meringues Macaroons Small pastries made with yeast dough Small pastries made with puff pastry Bread rolls 3 150- 170 170-190 - - 3 170-190 0:40-1:20 1 1 180-200 180-200 1 1 1 1 190-2101 230-3001 275-3001 210-230 0:30-1:00 0:10-0:25 0:08-0:15 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 160-180 170-190 100-120 120-140 170-190 190-2101 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 alone 3) Baking on 2 levels possible Information printed in bold type indicates the preferred oven function or temperature 31 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) Baking temperature too high Baking time too short Increase baking time Baking times may not be reduced by using a higher baking 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 baking time Too much liquid in mixture Cake is too dry Baking temperature too low Baking time too long Cake is unevenly browned Baking temperature too high and cooking time too short Mixture is spread unevenly Set to a lower temperature and increase cooking time Spread mixture evenly on the baking tray Baking time too long Temperature too low Set a slightly higher baking temperature next time 32 Pies and Gratin Table 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 Temp. °C Rotitherm I Shelf position from bottom 1 1 1 1 1 1 Temp. °C Time Hrs: Mins. 180-200 180-200 200-220 200-220 180-200 180-200 180-200 160-170 160-170 160-170 160-170 160-170 160-170 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. 33 Frozen Ready Meals Table Food to be cooked Shelf position from bottom Oven function Temperature Time Frozen pizza 3 Conventional O in accordance in accordance with the with the maker's maker's instrucinstructions tions 200-220 °C 15-25 Mins. Chips1 (300-600 g) 3 Rotitherm I Baguettes 3 Conventional O in accordance in accordance with the with the maker's maker's instrucinstructions tions in accordance in accordance with the with the maker's maker's instrucinstructions tions Fruit flan 3 Conventional O 1) Comment: Turn chips 2-3 times during cooking. 3 When frozen foods are used the trays inserted may distort during cooking. This is because of the large differences in temperature between the frozen item and the oven. [. . . ] The circuit breaker (at the household fuse box) has tripped or the fuse has blown. The oven does not heat The oven has not been up. The necessary settings have not been made. The circuit breaker (at the household fuse box) has tripped or the fuse has blown. [. . . ]