User manual AEG-ELECTROLUX EOB4630K EU R05

[. . . ] Built-In Electric Oven Operating Instructions EOB4630 822 927 173-A-140306-01 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. [. . . ] · For Fan-assisted circulation bright metal tins are also suitable. 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 22 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. 23 Baking table Type of baking Baking in tins Ring cake or brioche Madeira cake/Fruitcakes 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. quiche lorraine) Cheesecake Fan-assisted circulation Fan-assisted circulation Fan-assisted circulation Conventional Conventional Fan-assisted circulation Conventional Fan-assisted circulation Conventional Conventional Conventional 1 1 1 1 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 0:50-1:10 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 1:00-1:30 Shelf position Temperature °C Time Hours mins. Ovenfunction Cakes/pastries/breads on baking trays 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) Conventional Conventional Conventional 3 3 1 2501) 160-180 Fan-assisted circulation Conventional Fan-assisted circulation Conventional Fan-assisted circulation 3 3 3 3 3 160-1701) 180-2001) 150-160 190-2101) 150 0:20 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 0:35-0:50 170-190 160-180 1) 0:30-0:40 0:40-1:00 24 Type of baking 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 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 Ovenfunction Conventional Conventional Conventional Shelf position 3 3 3 Temperature °C 170 170-190 160-180 Time Hours mins. 0:35-0:50 0:40-1:20 0:40-1:20 Conventional Conventional Conventional Conventional 1 1 1 1 190-2101) 230-250 1) 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 250-270 200-220 Fan-assisted circulation 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 3 1/3 3 1/3 3 3 1/3 3 3 3 3 3 3 150-160 150-160 140 140 1601) 150-160 150-160 80-100 100-120 150-160 170-1801) 1601) 1801) 0:06-0:20 0:06-0:20 0:20-0:30 0:25-0:40 0:20-0:30 0:15-0:20 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 25 Type of baking Small cakes (20per tray) Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray Ovenfunction Fan-assisted circulation Fan-assisted circulation Conventional Shelf position 3 1/4 3 Temperature °C 1401) 1401) 1701) Time Hours mins. 0:20-0:30 0:25-0:40 0:20-0:30 Tips on baking Baking results The cake is not browned enough at the bottom The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Remedy Place cake lower in the oven Oven temperature too high Baking time too short 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 Use a slightly higher oven setting Too much liquid in the mixture Cake is too dry Oven temperature too low Baking time too long Cake browns unevenly Oven temperature too high and baking time too short Mixture is unevenly distributed Cake is not done within Temperature too low the baking time given 26 Table for Bakes and Gratins Dish Pasta bake Lasagne Vegetables au gratin1) Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven Oven function Conventional Conventional Fan-assisted circulation Fan-assisted circulation Conventional Conventional Fan-assisted circulation 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. [. . . ] Open the oven door as far as it will go. 2. Undo the clamping levers (A) on both door hinges fully 3. Close the oven door as far as the first position (approx. 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. [. . . ]