User manual AEG-ELECTROLUX E44319-7-A

[. . . ] E44319-7 User manual Built-under 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. [. . . ] After some seconds the clock function goes out. Mechanical door lock When the appliance is delivered, the door lock is deactivated. 10 Daily use Activating and Deactivating the door lock 1. Take hold of the door trim (B) on the upper edge of the door at both sides and press inwards to release the clip seal. Then remove the door trim by pulling it upwards. Activate Doorlock:: Remove lever (1), move it 4 mm to the left (2) and reinsert (3). 2. a) Deactivate Doorlock: Demount lever: Remove lever (1). 2 1 3 b) Remove trim (2) from the under side of the door trim (B) and push in (3). 1 Daily use 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. 11 3 2 3. B There is a guide bar (C) on the open side of the door trim (B). This must be pushed between the outer door panel and the guide corner (D). The clip seal (E) must be snapped in. C D E To open the oven door. Open the door. 12 Helpful hints and tips To close the oven door Close door without pressing the lever. To deactivate door lock To deactivate the door lock, the lever is moved to the right again. · If you cannot find the settings for a special recipe, look for the one that is almost the same. · Baking time can be extended by 10-15 minutes, if you bake cakes on more than one level. · Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking procedure. Baking on one oven level - Baking in tins Type of baking Ring cake or brioche Madeira cake/Fruit cakes Sponge cake Sponge cake Flan base - short pastry 1) Flan base - sponge mixture Oven function TRUE FAN TRUE FAN TRUE FAN CONVENTIONAL TRUE FAN TRUE FAN Level 1 1 1 1 3 3 Temperature (°C) 150 - 160 140 - 160 140 160 170-180 150 - 170 Time (h:min) 0:50 - 1:10 1:10 - 1:30 0:25 - 0:40 0:25 - 0:40 0:10 - 0:25 0:20 - 0:25 14 Helpful hints and tips Type of baking Apple pie Apple pie (2 tins, Ø 20 cm, diagonally off set) Apple pie (2 tins, Ø 20 cm, diagonally off set) 1) Pre-heat oven Oven function CONVENTIONAL TRUE FAN CONVENTIONAL Level 1 1 1 Temperature (°C) 170 - 190 160 180 Time (h:min) 0:50 - 1:00 1:10 - 1:30 1:10 - 1:30 Baking on one oven level - Cakes/pastries/breads on baking trays Type of baking Plaited bread/bread crown Christmas stollen1) Bread ( rye bread) - first of all1) - then Cream puffs/eclairs1) Swiss roll1) Cake with crumble topping (dry) Buttered almond cake/sugar cakes1) 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)1) Unleavened bread 1) Pre-heat oven 2) Use the deep roasting pan Oven function CONVENTIONAL CONVENTIONAL CONVENTIONAL Level 3 3 1 Temperature (°C) 170 - 190 160 - 180 230 160 - 180 Time (h:min) 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 CONVENTIONAL CONVENTIONAL TRUE FAN CONVENTIONAL TRUE FAN 3 3 3 3 3 160 - 170 180 - 200 150 - 160 190 - 210 150 CONVENTIONAL 3 170 0:35 - 0:50 TRUE FAN CONVENTIONAL 3 3 160 - 170 160 - 180 0:40 - 1:20 0:40 - 1:20 TRUE FAN 1 200 - 200 0:08 - 0:15 Helpful hints and tips Baking on one oven level - Biscuits Type of baking Short pastry biscuits Viennese whirls Viennese whirls 1) Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries1) Rolls1) Rolls1) Small cakes (20 per tray)1) Small cakes (20 per tray)1) 1) Pre-heat oven 15 Oven function TRUE FAN TRUE FAN CONVENTIONAL TRUE FAN TRUE FAN TRUE FAN TRUE FAN TRUE FAN TRUE FAN CONVENTIONAL TRUE FAN CONVENTIONAL Level 3 3 3 3 3 3 3 3 3 3 3 3 Temperature (°C) 150 - 160 140 160 150 - 160 80 - 100 100 - 120 150 - 160 170 - 180 160 180 140 170 Time (h:min) 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 Baking on more than one level - Cakes/pastries/breads on baking trays Type of baking Cream puffs / Eclairs1) Dry streusel cake 1) Pre-heat oven True fan 2 levels 1/4 1/3 True fan 3 levels ----- Temperature (°C) 160 - 180 140 - 160 Time (h:min) 0:35 - 0:60 0:30 - 0:60 Baking on more than one level - Biscuits/small cakes/pastries/rolls Type of baking Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons True fan 2 levels 1/3 1/3 1/3 1/3 1/3 True fan 3 levels 1 / 3 /5 1 / 3 /5 ------Temperature (°C) 150 - 160 140 160 - 170 80 - 100 100 - 120 Time (h:min) 0:15 - 0:35 0:20 - 0:60 0:25 - 0:40 2:10 - 2:50 0:40 - 1:20 16 Helpful hints and tips True fan 2 levels 1/3 1/3 1 /4 1 /4 True fan 3 levels --------Temperature (°C) 160 - 170 170 - 180 160 140 Type of baking Biscuits made with yeast dough Puff pastries1) Rolls Small cakes (20 per tray)1) 1) Pre-heat oven Time (h:min) 0:30 - 0:60 0:30 - 0:50 0:30 - 0:45 0:25 - 0:40 Tips on baking Baking results The cake is not browned sufficiently below The cake sinks (becomes soggy, lumpy, streaky) The cake sinks (becomes soggy, lumpy, streaky) The cake sinks (becomes soggy, lumpy, streaky) Cake is too dry Cake is too dry Cake does not brown equally Cake does not brown equally Cake does not cook in the baking time set Possible cause Incorrect oven level Remedy Put the cake on a lower oven level Oven temperature too high Use a lower setting Baking time is too short Set a longer baking time Do not set higher temperatures to decrease baking times Use less liquid. Look at the mixing times, specially when you use mixing machines Set a higher oven temperature Set a shorter baking time Set a lower oven temperature and a longer baking time Put the mixture equally on the baking tray Use a slightly higher oven temperature setting Too much liquid in the mixture Oven temperature too low Baking time too long Oven temperature too high and baking time too short No equal mixture Temperature too low Fan baking table To see which oven function you must use please refer to the oven functions list in Daily use chapter. Type of baking Pizza (thin crust) 1) Pizza (with a lot of topping) Tarts Shelf level 1 1 1 Temperature °C 180 - 200 180 - 200 180 - 200 Time (Mins) 20 - 30 20 - 30 45 - 60 Helpful hints and tips Type of baking Spinach flan Quiche Lorraine Curd Cheese Cake , round Curd Cheese Cake on tray Apple cake, covered Vegetable pie Unleavened bread 1) Puff pastry flan 1) Flammekuchen (Pizzalike dish from Alsace) 1) Piroggen (Russian version of calzone) 1) 1) Pre-heat the oven 17 Shelf level 1 1 1 1 1 1 1 1 1 1 Temperature °C 160 - 180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 - 270 160 - 180 250 - 270 180 - 200 Time (Mins) 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 20 40 - 50 12 - 20 15 - 25 Table for Bakes and Gratin Dish Pasta bake Lasagne Vegetables au gratin1) Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) preheat the oven Oven function CONVENTIONAL CONVENTIONAL ROTITHERM ROTITHERM CONVENTIONAL CONVENTIONAL ROTITHERM Shelf level 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 : Min 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 Ready meals Food to be cooked Chips1) Oven function ROTITHERM Shelf level 3 Temperature °C 200-220 Time refer to instructions of the manufacturer 1) Comment: Turn chips 2 or 3 times during cooking 18 Helpful hints and tips Roasting Set in the fat filter when you roast!Roasting dishes · Use heat-resistant ovenware to roast (please read the instructions of the manufacturer). · Large roasting joints can be roasted directly in the deep roasting pan or on the oven shelf above the deep roasting pan. (If present) · Roast lean meats in a roasting tin with a lid. · All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. The data in the table is for guidance only. [. . . ] Hold the door glass panels on their top edge one by one and pull them upwards out of the guide 4. To install panels follow the procedure in reverse. Insert the smaller panel first, then the larger. What to do if. . . Problem The oven does not heat up The oven does not heat up The oven does not heat up The oven does not heat up Possible cause The oven is not switched on The clock is not set The necessary settings are not set The fuse in the fuse box is released Remedy Switch on the oven Set the clock Control the settings Control the fuse. If the fuse is released more than one time, refer to a qualified electrician. [. . . ]