User manual AEG-ELECTROLUX E5745-5-M

[. . . ] E5745-5 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. [. . . ] 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. 24 Uses, Tables and Tips 2 Notes on the baking charts The following charts give the required temperature settings, cooking times and oven levels for a selection of dishes. · Temperatures and baking times are for guidance only, as these will depend on the consistency of the mixture, the quantity and the type of baking tin. · For the first time, we recommend you apply the lower temperature setting and only choose a higher temperature if necessary, e. g. if you want a browner effect or if cooking time is taking too long. · If you cannot find the settings for a particular recipe of your own, look for the one that is most similar. · When baking cakes on baking trays or in tins on more than one level, baking time can be extended by 10-15 minutes. · Moist products (pizzas, fruit flans, etc. ) are baked on one level. · Differences in the height of the items can cause differences in the degree of browning at the beginning of the baking process. You should not change the temperature setting if this occurs. Different rates of browning even out as baking progresses. · Your new oven may bake or roast differently to your previous appliance. If this is the case, adjust your normal settings (temperature, cooking times) and oven levels to the recommendations in the following charts. 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. 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 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) True fan True fan True fan Conventional True fan True fan Conventional True fan Conventional True fan 1 1 1 1 3 3 1 1 1 1 150-160 140-160 140 160 170-1801) 150-170 170-190 160 180 160-180 0:50-1:10 1:10-1:30 0:25-0:40 0:25-0:40 0:10-0:25 0:20-0:25 0:50-1:00 1:10-1:30 1:10-1:30 0:30-1:10 Oven function Oven level Temperature °C Time Hr: Mins. Uses, Tables and Tips 25 Type of baking 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) Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Oven function Conventional Conventional Conventional Conventional Oven level 1 3 3 1 Temperature °C 170-190 170-190 160-180 1) Time Hr: Mins. 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) 200-220 180-200 150-160 140 1601) 150-160 80-100 100-120 0:40-1:20 0:40-1:20 True fan True fan True fan True fan True fan True fan Conventional True fan True fan True fan 1 1 1 1 3 3 3 3 3 3 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 0:06-0:20 0:20-0:30 0:20-0:30 0:15-0:20 2:00-2:30 0:30-0:60 26 Uses, Tables and Tips Type of baking 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 True fan True fan True fan Conventional True fan Conventional Oven level 3 3 3 3 3 3 Temperature °C 150-160 170-1801) 160 140 1) Time Hr: Mins. 0:20-0:40 0:20-0:30 0:20-0:35 0:20-0:35 0:20-0:30 0:20-0:30 1801) 1) 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 Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven 1/4 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 160-1801)) 140-160 150-160 140 160-170 80-100 100-120 160-170 170-180 160 1401) 1) 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 0:30-0:50 0:30-0:55 0:25-0:40 Biscuits/small cakes/pastries/rolls Uses, Tables and Tips 27 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. [. . . ] Place the facing on the side door frame with both ventilation slits pointing towards the door handle. Press the facing down and slide away from the door handle. Check its position on both side again. 3. Take hold of the door trim (B) at each side, position it on the inside edge of the door and push the door trim (B) onto the upper edge of the door. 3 On the open side of the door trim (B) there is a guide bar (C). [. . . ]