User manual AEG-ELECTROLUX E2191-4-A

[. . . ] COMPETENCE E2191-4 Built-In Electric Oven User information Dear Customer, Please read this user information carefully and keep it to refer to later. Please pass the user information 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. [. . . ] · 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. · If baking cakes on baking trays or in tins on more than one level, baking time can be extended by 10-15 minutes. · Moist recipes (for example, pizzas, fruit flans, etc. ) are baked on one level. · Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses. With longer baking times, you can switch the oven off about 10 minutes before the end of the baking time, in order to utilise the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 2 27 Baking Tables Cakes, Biscuits, Bread, Pies Using cake tins Cakes in Pound Cake tins Sandcakes/ Cakes in loaf tins Madeira cake Dundee cake Pizza Setting Pizza Setting Pizza Setting Pizza Setting Conventional Cooking Large Christmas cake (10") Pizza Setting Conventional Cooking Pizza Setting Conventional Cooking Pastry cases Bakewell tart Swiss roll Flans & quiches Pizza Setting Pizza Setting Conventional Cooking Pizza Setting Conventional Cooking Using baking sheets Short bread Pizza Setting Conventional Cooking Biscuits Pizza Setting Conventional Cooking Macaroons Pizza Setting Conventional Cooking 3 3 3 3 3 3 140-150 150-170 150-170 180-200 140-150 150-170 0:25-0:35 0:15-0:25 0:40-0:50 1 1 1 1 1 1 1 2 2 3 2 3 2 or 1 2 150-160 150-160 150-160 130-140 140-150 130 130-140 160 180-190 180-190 160-170 0:10-0:25 0:45-0:55 0:25-0:35 4:30-5:00 1:00-1:10 1:15-1:30 1:00-1:10 2:30-3:00 Shelfposition Time Temperature Hr. ºC Oven functions Victoria Sandwich 180-2001) 0:10-0:15 170-180 180-200 0:30-0:50 28 Cakes, Biscuits, Bread, Pies Apple strudel Choux pastry buns Buns / cup cakes Oven functions Shelfposition 2 3 3 3 3 3 3 3 3 4 4 Time Temperature Hr. ºC 170-1801) 0:30-0:50 200-2101) 0:20-0:35 150-1601) 0:25-0:35 190-210 200 220-240 100-120 3:30-4:30 0:10-0:15 Pizza Setting Conventional Cooking Pizza Setting Conventional Cooking Scones Pizza Setting Conventional Cooking Meringues Sausage rolls Conventional Cooking Pizza Setting Conventional Cooking 170-1801) 0:20-0:35 210-220 180-200 200-200 0:30-0:50 Pizza Pizza Setting Conventional Cooking Bread Wholemeal bread White bread 1) Pre-heat oven Conventional Cooking Conventional Cooking 1 1 220-240 210-230 0:40-0:45 0:40-0:45 29 Baking on more than one oven level Ventitherm ® Fan Operated Cooking Temperature in °C Pizza Setting Type of baking Shelf positions from bottom 2 levels Cakes/pastries/biscuits on baking trays Cream puffs/Eclairs Dry streusel cake Biscuits Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven!1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 1/3/5 1/3/5 --------------1/4 1/3 ----3 levels Time Hours: Mins. 160-1801) 140-160 0:35-0:60 0:30-0:60 150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 140 1) 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 0:30-0:45 0:25-0:40 30 Tips on Baking Baking results The cake is not browned enough at the bottom The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong shelf level Remedy Place cake on a lower shelf Oven temperature too high Baking time too short Use a slightly lower temperature setting Increase baking time Baking times cannot be reduced by setting higher temperatures Use less liquid Pay attention to mixing times, especially if using mixing machines Increase oven temperature Shorten baking time Set a lower temperature and increase baking time Too much liquid in the dough/ mixture Cake is too dry Oven temperature too low Baking time too long Cake browns unevenly Oven temperature too high and baking time too short Dough/mixture is unevenly dis- Spread the dough/mixture tributed evenly on the baking tray Cake is not cooked within the baking time set Temperature too low Use a slightly higher temperature setting 31 Table: Desserts Ventitherm ® Fan Operated Cooking Desserts Shelf position Apple pie Rice pudding Fruit crumble Pineapple upside down cake Pavlova Baked custard Baked apples Bread and butter pudding Apple charlotte Soufflé - sweet/savoury 1) Pre-heat oven Time Hr. 0:45-050 2:00-2:30 0:50-1:10 0:35-0:45 1:00-1:10 0:45-1:00 0:40-1:00 0:40-0:55 0:40-0:55 0:30-0:45 Temperature °C 180-190 130-140 160 160 130 150-160 160-170 170-180 180-190 170-1901) 2 2 2 2 2 2 2 2 2 2 Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (300-600 g) Baguettes Oven function Conventional Cooking Rotitherm Roasting Conventional Cooking Conventional Cooking Shelf position 3 Temperature °C as per manufacturer's instructions 200-220 as per manufacturer's instructions as per manufacturer's instructions Time as per manufacturer's instructions 15-25 mins. as per manufacturer's instructions as per manufacturer's instructions 3 3 Fruit flans 3 1) Comments: Turn chips 2 or 3 times during cooking 32 Roasting Oven function: Ventitherm ® Fan Operated Cooking tional Cooking or Rotitherm Roasting . , Conven- Roasting dishes · Any heat-resistant ovenware is suitable for roasting. (Please read the manufacturer's instructions. ) · Large roasting joints can be cooked directly in the tray or on the shelf with the tray placed below · For all lean meat, we recommend roasting these in a roasting tray with a lid. · All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. 3 Tips on using the roasting chart The figures in the following table are for guidance only. · We recommend cooking meat and fish over 1 kg in weight in the oven. · To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some water in the roasting pan. · Turn the meat as required (after about 1/2 - 2/3 of cooking time). · Baste large roasting joints and poultry several times during the cooking time. 10 minutes prior to the end of the cooking time in order to use the residual heat. 33 Table: Meat, roasting, casseroles Meat Pork Shoulder; leg; rolled; boned spare rib; loin of pork Beef Inexpensive cuts Rotitherm Roasting 2 160-170 0:35-0:40 per 450 g/1 lb plus 15-20 mins Rotitherm Roasting 2 170-180 0:30-0:35 per 450 g/1 lb plus 30-35 mins Oven functions Shelf position Temperature °C Time Hr. [. . . ] · Home visits are made between 8. 30am and 5. 30pm Monday to Friday. Visits may be available outside these hours in which case a premium will be charged. Exclusions This guarantee does not cover: · Damage or calls resulting from transportation, improper use or neglect, the replacement of any light bulbs or removable parts of glass or plastic. · Costs incurred for calls to put right an appliance which is improperly installed or calls to appliances outside the United Kingdom. [. . . ]