User manual AEG-ELECTROLUX COMPETENCE B4100-A

[. . . ] COMPETENCE B 4100 Built-In Single Oven Operating Instructions Dear Customer, Please read these operating instructions through carefully. Above all, please take note of the "Safety" section on the first few pages. Please keep these operating instructions for future reference. Pass them on to any subsequent owner of the appliance. [. . . ] · When baking several cakes on baking sheets or in cake tins, the cooking time can be 10-15 minutes longer. pizzas, fruit cakes, etc. ) should be cooked on a maximum of two levels. · When using for the first time, we recommend setting the lower temperature. If increased browning is required or the cooking time is too long, select a higher temperature. · If you cannot find any specific information for one of your own recipes, use information on 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. Variations in the amount of browning will even themselves 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 applies for a cold oven. 24 Operating Instructions Baking Tables Baking on one level Cakes, Biscuits, Bread, Pies Pizza & baking V Conventional O Time Shelf- Tempera- Shelf- Temperaposition tur position hours: min. tur1 from top ºC from top ºC Using cake tins Cakes in pound cake tins Sandcakes/ Cakes in loaf tins Madeira cake Dundee cake Large Christmas cake (10") Victoria Sandwich Pastry cases Bakewell tart Swiss roll Flans & quiches Using baking sheets Short bread Biscuits Macaroons Apple strudel Choux pastry buns Buns / cup cakes Scones Meringues Sausage rolls Pizza 4 4 4 4 4 4 4 4 4 140-150 150-170 140-150 170-1801 160-1701 150-1601 200 170-1801 180-200 4 4 4 4 4 4 4 4 4 4 150-170 180-200 150-170 210-220 200-210 190-210 220-240 100-120 210-220 200-220 0:40-0:50 0:15-0:25 0:25-0:35 0:30-0:50 0:20-0:35 0:25-0:35 0:10-0:15 3:30-4:30 0:20-0:35 0:30-0:50 5 5 5 5 5 4 3 5 4 or 5 150-160 150-160 150-160 130-140 130 160 180-190 160-170 170-180 5. 4 4 5 3 4 160-170 160-170 160-170 140-150 130-140 180-190 210-220 180-190 180-200 180-200 1:00-1:10 1:15-1:30 1:00-1:10 2:30-3:00 4:30-5:00 0:25-0:35 0:10-0:25 0:45-0:55 0:10-0:15 0:30-0:50 25 Operating Instructions Cakes, Biscuits, Bread, Pies Pizza & baking V Conventional O Time Shelf- Tempera- Shelf- Temperaposition tur position tur hours: min. from top ºC from top ºC Bread Wholemeal bread White bread 5 5 220-240 210-230 0:40-0:45 0:40-0:45 1) Pre-Heat oven. The figures printed bold indicate the best oven function and temperature to use in each case. Select the lower temperature to start with, then select the higher one only if required. Baking on several levels Fan cooking U Type of Cake or Pastry Shelf Position from Top 2 Levels Using cake tins Victoria Sandwich Pastry cases Using baking sheets Short bread Biscuits Macaroons Choux pastry buns Buns / cup cakes Scones Sausage rolls 2+5 2+5 2+5 2+5 2+5 2+5 2+5 1. 140-150 150-170 140-150 160-1701 150-1601 190-2001 170-1801 0:40-0:50 0:15-0:25 0:25-0:35 0:20-0:35 0:25-0:35 0:10-0:15 0:20-0:35 2+5 2+5 160-170 170-190 0:25-0:35 0:10-0:25 3 Levels Temperature ºC Time Hr. : Min. 1) Pre-Heat oven. Select the lower temperature to start with, then select the higher one only if required. 26 Operating Instructions Tips on Baking Tip Push a wooden skewer into the highest point of the This is how to tell if your cake cake. When no more cake mixture sticks to the wood, you can switch off the oven and utilise the residual is cooked through heat. The cake collapses (is sticky, Check your recipe. Observe not properly cooked through, mixing times, particularly when using kitchen appliwater marks) ances. The cake is too light Cake with moist topping/ cake is not cooked through, is unevenly browned Next time select a dark cake tin or place the cake one level lower. Next time bake at a lower temperature and increase the cooking time. 27 Operating Instructions Table: Desserts Desserts Pizza & Baking S Conventional O Fan Cooking U Temperature °C Time Shelf TempeShelf position rature position from top °C from top Apple pie Rice pudding Fruit crumble Pineapple upside down cake Pavlova Baked custard Baked apples Bread and butter pudding Apple charlotte Soufflé sweet/ savoury 3 5 180-190 160 5 5 4 TempeShelf rature1 position from top °C 210-220 150 170-190 4 4 4 Hr. : Min. 180-190 0:45-050 130-140 2:00-2:30 160 0:50-1:10 4 4 4 160 130 160-170 4 4 4 4 180-1901 140-150 160-170 190-210 4 4 4 4 160 130 0:35-0:45 1:00-1:10 150-160 0:45-1:00 160-170 0:40-1:00 4 170-180 4 200-210 4 170-180 0:40-0:55 4 180-190 4 210-220 4 180-190 0:40-0:55 5 190-200 4 200-210 4 170-1901 0:30-0:45 1) Pre-Heat oven. The figures printed bold indicate the best oven function and temperature to use in each case. [. . . ] ­ The product is installed taking into account regulations in your new country. Before you move please contact your nearest Customer Care Centre, listed below, to give them details of your new home. They will then ensure that the local Service Organisation is aware of your move and able to look after you and your appliances. France Germany Italy Sweden UK Senlis Nürnberg Pordenone Stockholm Slough +33 (0) 44 62 29 29 +49 (0) 911 323 2600 +39 (0) 1678 47053 +46 (0) 8 738 7910 +44 (0) 1753 219899 2. 3. 4. [. . . ]