User manual AEG-ELECTROLUX E3151-5-M

[. . . ] E3151-5 User manual Built-In Electric Oven 2 Contents Thank you for choosing one of our high-quality products. To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. [. . . ] · 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 may 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. · 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 Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes Sponge cake Sponge cake Flan base - short pastry True fan True fan True fan Conventional True fan 1 1 1 1 3 150-160 140-160 140 160 170-1801) 0:50-1:10 1:10-1:30 0:25-0:40 0:25-0:40 0:10-0:25 Oven function Oven level Temperature °C Time Hr: Mins. 22 Uses, Tables and Tips Type of baking Flan base - sponge mixture Apple pie Apple pie (2tins Ø20cm, diagonally off set) Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Plaited bread/bread crown Christmas stollen Bread (rye bread) -first of all -then Cream puffs/eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Oven function True fan Conventional True fan Conventional True fan Conventional Conventional Conventional Conventional Oven level 3 1 1 1 1 1 3 3 1 Temperature °C 150-170 170-190 160 180 160-180 170-190 170-190 160-180 1) Time Hr: Mins. 0:20-0:25 0:50-1:00 1:10-1:30 1:10-1:30 0:30-1:10 1:00-1:30 0:30-0:40 0:40-1:00 0:25 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 0:35-0:50 Cakes/pastries/breads on baking trays 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 150 Conventional Conventional True fan Conventional True fan 3 3 3 3 3 Conventional 3 170 0:35-0:50 True fan Conventional 3 3 160-170 160-1801) 180-2001) 200-2201) 200-220 180-200 0:40-1:20 0:40-1:20 True fan True fan True fan True fan 1 1 1 1 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 Uses, Tables and Tips 23 Type of baking Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray Oven function Oven level 3 3 3 3 3 3 3 3 3 3 3 3 Temperature °C 150-160 140 160 1) Time Hr: Mins. 0:06-0:20 0:20-0:30 0:20-0:30 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 0:20-0:35 0:20-0:35 0:20-0:30 0:20-0:30 True fan True fan Conventional True fan True fan True fan True fan True fan True fan Conventional True fan Conventional 150-160 80-100 100-120 150-160 170-1801) 1601) 1801) 1401) 1701) Baking on more than one oven level True fan Type of baking True fan Temperature in °C Time Hours: Mins. Shelf positions from bottom 2 levels 3 levels ----1/3/5 1/3/5 --------- Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons Biscuits made with yeast dough 1/4 1/3 1/3 1/3 1/3 1/3 1/3 1/3 160-1801)) 140-160 150-160 140 160-170 80-100 100-120 160-170 0:35-0:60 0:30-0:60 0:15-0:35 0:20-0:60 0:25-0:40 2:10-2:50 0:40-1:20 0:30-0:60 Biscuits/small cakes/pastries/rolls 24 Uses, Tables and Tips True fan Type of baking Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven True fan Temperature in °C 170-1801) 160 140 1) Shelf positions from bottom 2 levels 1/3 1/4 1/4 3 levels ------- Time Hours: Mins. 0:30-0:50 0:30-0:55 0:25-0:40 Tips on Baking Baking results The cake is not browned enough underneath The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short Remedy Place cake lower Use a slightly lower setting Set a longer baking time Baking times cannot be reduced by setting higher temperatures Use less liquid. Pay attention to mixing times, especially if using mixing machines Set oven temperature higher. Set a shorter baking time Set a lower oven temperature and a longer baking time Spread the mixture evenly on the baking tray Take out the grease filter Use a slightly higher oven setting Take out the grease filter Too much liquid in the mixture Cake is too dry Cake browns unevenly Oven temperature too low Baking time too long Oven temperature too high and baking time too short Mixture is unevenly distributed Grease filter is inserted Cake does not cook in the Temperature too low baking time given Grease filter is inserted Uses, Tables and Tips 25 Fan baking table Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1 Temperature °C 180 - 2001) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 - 2701) 160 - 1801) 250 - 2701) 180 - 2001) Time Hr: Mins. 20 - 30 20 - 30 45 - 60 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 20 40 - 50 12 - 20 15 - 25 Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza-like dish from Alsace) Piroggen (Russian version of calzone) 1) Pre-heat the oven Table for Bakes and Gratins Dish Pasta bake Lasagne Vegetables au gratin 1) Oven function Conventional Conventional True fan True fan Conventional Conventional True fan Shelf position 1 1 1 1 1 1 1 Temperature °C 180-200 180-200 160-170 160-170 180-200 180-200 160-170 Time Hr: 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 Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven 26 Uses, Tables and Tips Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (500 g) Baguettes Oven function Conventional 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 as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions True fan 3 Conventional 3 Fruit flans Conventional 3 1) Comments: Turn chips 2 or 3 times during cooking Roasting Oven function: Conventional or Rotitherm Roasting dishes · Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). · Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. · For all lean meats, we recommend roasting these in a roasting tin with a lid. [. . . ] Insert the smaller panel first, then the larger panel. 3 38 Cleaning and Care 2. Take hold of the door trim (B) at each side, position it on the inside edge of the door and plug the door trim (B) into the upper edge of the door 3 On the open side of the door trim (B) there is a guide bar (C). This must be pushed between the outer door panel and the guide corner (D). The clip seal (E) must be snapped in. 3. [. . . ]