User manual AEG-ELECTROLUX EOB3638WELUXSPAIN

[. . . ] Built-In Electric Oven Operating Instructions EOB3638 822 926 390-A-201004-01 g Dear Customer, Please read these user instructions carefully and keep them to refer to later. Please pass the user instructions 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. [. . . ] Oven levels · Baking with Conventional ¡ is only possible on one level. · With Fan-assisted circulation you can bake dry cakes and biscuits on 2 baking trays at the same time. oven levels 1 and 3 21 General Instructions · Insert the tray with the bevel at the front. · With Conventional ¡ or Fan-assisted circulation you can also bake with two tins next to one another on the oven shelf at the same time. This does not significantly increase baking time. 3 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. How to use the Baking Tables The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes. · Temperatures and baking times are for guidance only, as these will depend on the consistency of pastry or mixture, the number and the type of cake tin. · 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. 2 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. 22 Baking table Type of baking Baking in tins Ring cake or brioche Madeira cake/ Fruitcakes Sponge cake Sponge cake Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation ¡ Conventional 1 1 1 2 3 3 1 1 1 1 1 150-160 140-160 140 160 180-200 150-170 170-190 160 180 180-200 170-190 0:501:10 1:101:30 0:250:40 0:250:40 0:100:25 0:200:25 0:501:00 1:101:30 1:101:30 0:301:10 1:001:30 0:300:40 0:401:00 Shelf Temperapositio ture °C n Time Hours mins. Ovenfunction Flan base - short pastry ¡ Conventional Flan base - sponge mixture Apple pie Apple pie (2tins Ø20cm, diagonally off set) Fan-assisted circulation ¡ Conventional Fan-assisted circulation Apple pie (2tins Ø20cm, ¡ Conventional diagonally off set) Savoury flan (e. quiche lorraine) Cheesecake ¡ Conventional ¡ Conventional Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas stollen ¡ Conventional ¡ Conventional 3 3 170-190 160-1801) 23 Type of baking 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) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. quark, cream, vanilla cream) Pizza (with a lot of topping)2 Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Short pastry biscuits 24 Ovenfunction ¡ Conventional Shelf Temperapositio ture °C n 2 2501) 160-180 3 3 3 3 3 160-1701) 180-2001) 150-160 190-2101) 150 Time Hours mins. 0:20 0:301:00 0:150:30 0:100:20 0:200:40 0:150:30 0:350:50 0:350:50 0:401:20 0:401:20 Fan-assisted circulation ¡ Conventional Fan-assisted circulation ¡ Conventional Fan-assisted circulation ¡ Conventional 3 170 ¡ Conventional ¡ Conventional 3 3 170-190 160-180 ¡ Conventional ¡ Conventional ¡ Conventional ¡ Conventional 1 1 1 1 190-2101) 230-2501) 250-270 200-220 0:301:00 0:100:25 0:080:15 0:350:50 0:060:20 Fan-assisted circulation 3 150-160 Type of baking Short pastry biscuits Viennese whirls Viennese whirls Viennese whirls Biscuits made with sponge mixture 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) Ovenfunction Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation ¡ Conventional Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation ¡ Conventional Fan-assisted circulation Fan-assisted circulation Shelf Temperapositio ture °C n 1/3 3 1/3 3 3 1/3 3 3 3 3 3 3 3 1/4 3 150-160 140 140 1601) 150-160 150-160 80-100 100-120 150-160 170-1801) 1601) 1801) 1401) 1401) 1701) Time Hours mins. 0:060:20 0:200:30 0:250:40 0:200:30 0:150:20 0:150:20 2:002:30 0:300:60 0:200:40 0:200:30 0:200:35 0:200:35 0:200:30 0:250:40 0:200:30 Small cakes (20per tray) ¡ Conventional 1) Pre-heat the oven 2) Use the drip tray or roasting tray 25 Tips on baking Baking results The cake is not browned enough at the bottom Possible cause Wrong oven level Remedy Place cake lower in the oven The cake sinks (be- Oven temperature too high Use a slightly lower setcomes soggy, ting lumpy, streaky) Baking time too short Set a longer baking time Baking times cannot be reduced by setting higher temperatures Too much liquid in the mix- Use less liquid ture Pay attention to mixing times, especially if using mixing machines Cake is too dry Oven temperature too low Baking time too long Cake browns unevenly Set oven temperature higher Set a shorter baking time Oven temperature too high Set a lower oven temperand baking time too short ature and a longer baking time Mixture is unevenly distrib- Spread the mixture evenuted ly on the baking tray Cake is not done within the baking time given Temperature too low Use a slightly higher oven setting 26 Table for Bakes and Gratins Shelf positio n 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. 0:451:00 0:250:40 0:150:30 0:150:30 0:400:60 0:301:00 0:301:00 Dish Oven function Pasta bake Lasagne Vegetables au gratin1) ¡ ¡ ¥ Conventional Conventional Hot air Hot air Conventional Conventional Hot air Baguettes topped ¥ with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven ¡ ¡ ¥ Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (300-600 g) Baguettes Oven function Shelf Temperature position °C 3 Time ¡ ¥ ¡ Conventional as per manu- as per manufacturer's in- facturer's instructions structions 200-220 15-25 mins. Hot air 3 Conventional 3 as per manu- as per manufacturer's in- facturer's instructions structions as per manu- as per manufacturer's in- facturer's instructions structions Fruit flans ¡ Conventional 3 1) Comments: Turn chips 2 or 3 times during cooking 27 Roasting Oven function: Hot air ¥ or Conventional ¡ Roasting dishes · Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). [. . . ] Lift the brass-coloured clamping levers on both door hinges back to their original position. Close the oven door. 40 Oven door glass 1 1 The oven door has two glass plates, set next to each other. The inner plate can be removed for cleaning. Caution: the following steps must be performed only with the oven door removed! [. . . ]