User manual AEG-ELECTROLUX E1100-4-M SA R07

[. . . ] COMPETENCE E1100-4 Built-In Electric Oven Operating Instructions Dear Customer, Please read these user instructions carefully and keep them to refer to later. Please pass the user instructions on to any future owner of the appliance. 1 3 2 The following symbols are used in the text: Safety instructions Warning!Information that affects your personal safety. Information that prevents damage to the appliance. [. . . ] · With Conventional you can also bake with two tins next to one another on the oven shelf at the same time. This does not significantly increase the baking time. When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again. How to use the Baking Tables The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes. · Temperatures and baking times are for guidance only, as these will depend on the consistency of the pastry, mixture or dough and the number and the type of baking tin. · We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too long, selecting a higher temperature. · If you cannot find the settings for a particular recipe, look for the one that is most similar. · Your new oven may bake or roast differently to your previous appliance. So adapt your normal settings (temperature, cooking times) and oven shelf levels to the recommendations in the following tables. With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 2 26 Baking table Type of baking Baking in tins Ring cake or brioche Madeira cake, fruit cakes Sponge flan Flan base - short pastry Flan base - sponge mixture Apple tart (covered) Apple pie (2tins Ø20cm, placed diagonally to one another) Savoury flan (e. g. , quiche lorraine) Cheesecake Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas stollen Bread (rye bread) first of all . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . then Cream puffs, eclairs Swiss roll Dry streusel cake Buttered almond cake, sugar cakes, Bienenstich (custard-filled cake, coated with sugar and almonds) Fruit flans (made with yeast dough/ sponge mixture) Fruit flans made with short pastry Yeast cakes with delicate fillings (e. g. , cream cheese, cream, etc. ) (cooked on baking sheet) Pizza (with a lot of topping) Pizza (thin crust) Unleavened bread 3 3 1 3 3 3 3 170-190 160-1801) 250 160-180 190-210 180-200 1) 1) Oven level Temperature ºC Time 1 1 1 3 3 1 1 160-180 150-170 160-180 190-210 1) 0:50-1:10 1:10-1:30 0:25-0:40 0:10-0:25 0:20-0:25 0:50-1:00 0:20-0:30 170-190 170-190 180-200 1 1 180-200 160-180 0:30-1:10 1:00-1:30 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 0:15-0:30 160-180 190-2101) 3 3 3 1 1 1 170-190 170-190 160-180 190-2101) 230-2501) 230-250 1) 0:25-0:50 0:40-1:20 0:40-1:20 0:30-1:00 0:10-0:25 0:08-0:15 27 Type of baking Tarts (Swiss-style) Biscuits Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Danish pastries Puff pastries Rolls Small cakes (20 per tray) 1) Pre-heat the oven Oven level 1 Temperature ºC 210-2301) 170-1901) 160-180 170-190 100-120 120-140 170-190 190-210 1) 1) Time 0:35-0:50 3 3 3 3 3 3 3 3 3 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 0:20-0:30 180-220 170-1901) 28 Tips on baking Baking results The cake is not browned enough at the bottom The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Remedy Place cake lower in the oven Oven temperature too high Baking time too short Use a slightly lower setting Set a longer baking time Baking times cannot be reduced by setting higher temperatures Too much liquid in the mixture Use less liquid Pay attention to mixing times, especially if using mixing machines Cake is too dry Oven temperature too low Baking time too long Cake browns unevenly Oven temperature too high and baking time too short Set oven temperature higher Set a shorter baking time Set a lower oven temperature and a longer baking time Mixture is unevenly distributed Spread the mixture evenly on the baking tray Cake is not done within the baking time given Temperature too low Use a slightly higher oven setting 29 Roasting Oven function: Conventional Ovenware for roasting · Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufacturer's instructions. ) · For all lean meats, we recommend roasting these in a roasting tin or dish with a lid. · All types of meat, that can be browned or have crackling, can be roasted in a roasting tin or dish without a lid. 3 Tips on using the Roasting Table The information given in the following table is for guidance only. · We recommend cooking meat and fish weighing 1kg or more in the oven. · To prevent meat juices or fat from burning onto the ovenware, we recommend adding some liquid. · If required, turn the roast (after 1/2 - 2/3 of the cooking time). · Baste large roasts and poultry with their juices several times during roasting. · You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. Roasting table Type of meat Beef Pot roast Roast beef or fillet - rare - medium - well done Pork Shoulder, neck, ham joint, 1-1. 5 kg 1 210-220 1:30-2:00 per cm. [. . . ] If the fuses trip a number of times, please call an authorised electrician. Replace the oven bulb The oven lighting is not operating The oven light bulb is faulty 1 3 3 If you are unable to remedy the problem by following the above suggestions, please contact your dealer or the Customer Care Department. Repairs to the appliance are only to be carried out by qualified service engineers. Considerable danger to the user may result from improper repairs. [. . . ]