User manual AEG-ELECTROLUX E8871-7-M

[. . . ] E8871-7 User manual Built-under 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. [. . . ] 5. 5 h. 14 Helpful hints and tips Oven temperature 250 °C -maximum °C Switch-off time 3. 0 h. After an automatic cut-out, switch off the oven fully. If you set the clock function Duration or End , the automatic cut-out switches off. Helpful hints and tips Examples of cooking applications The data in the table is for guidance only. Heat setting 1 1-2 1-2 2-3 Use to: Keep cooked foods warm Time as required Cover Mix occasionally Cook with a lid on Add at least twice as much liquid as rice, stir milk dishes part way through Add a few tablespoons of liquid Use max. ¼ l water for 750 g of potatoes Up to 3 l liquid plus ingredients Turn halfway through Hints Hollandaise sauce, melt: butter, choco- 5-25 late, gelatine min Solidify: fluffy omelettes, baked eggs 10-40 min Simmer rice and milkbased dishes, heat- 25-50 ing up ready-cooked meals min Steam vegetables, fish, meat Steam potatoes Cook larger quantities of food, stews and soups Gentle fry: escalope, veal cordon bleu, cutlets, rissoles, sausages, liver, roux, eggs, pancakes, doughnuts Heavy fry, hash browns, loin steaks, steaks 20-45 min 20-60 min 60-150 min as required 5-15 min 3-4 4-5 4-5 6-7 7-8 9 Turn halfway through Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips Inner side of door On the inner side of the oven door you can find: · the numbers of the shelf levels · information about the oven functions, recommended shelf levels and temperatures for typical dishes. The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used. Helpful hints and tips 15 Baking General instructions · Your new oven may bake or roast differently to the appliance you had before. Adapt your usual settings (temperature, cooking times) and shelf levels to the values in the tables. · With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to use the residual heat. When you use frozen food, the trays in the oven can twist during baking. When the trays get cold again, the distortion will be gone. How to use the Baking Tables · We recommend to use the lower temperature the first time. · 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 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 TRUE FAN TRUE FAN TRUE FAN CONVENTIONAL TRUE FAN TRUE FAN CONVENTIONAL TRUE FAN CONVENTIONAL Level 1 1 1 1 3 3 1 1 1 Temperature (°C) 150 - 160 140 - 160 140 160 170-180 150 - 170 170 - 190 160 180 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 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 Oven function CONVENTIONAL Level 3 Temperature (°C) 170 - 190 Time (h:min) 0:30 - 0:40 16 Helpful hints and tips Type of baking Christmas stollen1) Bread ( rye bread) - first of - 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 Level 3 1 Temperature (°C) 160 - 180 230 160 - 180 Time (h:min) 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 all1) 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 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 Oven function TRUE FAN TRUE FAN CONVENTIONAL TRUE FAN TRUE FAN TRUE FAN Level 3 3 3 3 3 3 Temperature (°C) 150 - 160 140 160 150 - 160 80 - 100 100 - 120 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 Helpful hints and tips Type of baking 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 17 Oven function TRUE FAN TRUE FAN TRUE FAN CONVENTIONAL TRUE FAN CONVENTIONAL Level 3 3 3 3 3 3 Temperature (°C) 150 - 160 170 - 180 160 180 140 170 Time (h:min) 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 Biscuits made with yeast dough Puff pastries1) Rolls Small cakes (20 per tray)1) 1) Pre-heat oven True fan 2 levels 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1 /4 1 /4 True fan 3 levels 1 / 3 /5 1 / 3 /5 --------------- Temperature (°C) 150 - 160 140 160 - 170 80 - 100 100 - 120 160 - 170 170 - 180 160 140 Time (h:min) 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 18 Helpful hints and tips 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 Spinach flan Quiche Lorraine Curd Cheese Cake , round Curd Cheese Cake on tray Apple cake, covered Vegetable pie Unleavened bread 1) Shelf level 1 1 1 1 1 1 1 1 1 1 Temperature °C 180 - 200 180 - 200 180 - 200 160 - 180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 - 270 Time (Mins) 20 - 30 20 - 30 45 - 60 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 20 Helpful hints and tips Type of baking Puff pastry flan 1) Flammekuchen (Pizzalike dish from Alsace) 1) Piroggen (Russian version of calzone) 1) 1) Pre-heat the oven 19 Shelf level 1 1 1 Temperature °C 160 - 180 250 - 270 180 - 200 Time (Mins) 40 - 50 12 - 20 15 - 25 Low temperature cooking Use the function to prepare lean, tender pieces of meat and fish. The oven gets the pre set temperature and a signal operates. Then, the oven automatically sets to a lower temperature to continue cooking. Always cook without a lid in Low Temperature Cooking. Sear the meat in a pan in a very high heat. [. . . ] 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 cooking zones do not operate The oven does not heat up 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 Solution Consult the operating instructions for the built-in cooking surface The appliance is switched off The clock is not set The necessary settings are not set The automatic cut-out is switched on The fuse is released Switch on the appliance Set the clock. Refer to "Setting the clock" Make sure, the settings are correct Refer to , , Automatic cut-out" Make sure, if the fuse is the cause for the malfunction. [. . . ]