User manual AEG-ELECTROLUX EOB6640W ELUX NORDI

[. . . ] B u i l t - I n E l e c t r i c O v e n Operating Instructions EOB 6640 822 947 954-A-160305-06 g Dear customer, Please read these operating instructions carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance. The following symbols are used in the text: 1 Safety instructions 3 Information and practical tips 2 Environmental information Warning: Information concerning your personal safety. [. . . ] 1 Baking tray: e. g. , shelf position 3 1 Cake tin: e. g. , shelf position 2 Baking trays: shelf positions 1 and 4 3 Baking trays: shelf positions 1, 3 and 5 24 General Information · Always count the shelf positions from the bottom upwards. · Insert baking trays with the sloped edge to the front!· Always place cake tins in the middle of the shelf. · Using hot air ¥ or conventional ¡ you can also bake with two cake tins simultaneously by placing them side by side on the shelf. There is no significant increase in 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. Notes on the baking tables In the tables you will find information on temperatures, cooking times and shelf positions for a selection of dishes. · The temperatures and cooking times are for guidance only since these are dependent on the mixture, quantity and cake tin used. · When using for the first time we recommend setting the lower temperature and only select a higher temperature if necessary, e. g. , if increased browning is required or the cooking time is too long. · If you cannot find specific information for one of your own recipes, use information given in a similar recipe for guidance. · When cakes are baked on trays or in tins on more than one oven position at once the baking time may be increased by 10-15 minutes. · Items that might drip (e. g. , pizzas, fruit flans) should only be prepared on one level. Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. In this case please do not change the temperature setting. Differences in the degree of browning will balance out during baking. 2 For longer cooking times switch off the oven approx. 10 minutes before the end of the cooking time to make use of the residual heat. Unless otherwise stated, the information in the tables assumes starting with a cold oven. 25 Baking Table The stated baking times are for guidance only. Recommended cooking methods, shelf positions and temperatures are printed in bold type. Hot Air ¥ Type of pastry or cake Sponge base Pudding bowl or ringshaped cakes Madeira cake (square/rectangular baking tin) Flan case Apple flan, very thin Fairy cakes Shortcrust pastry Large cheesecake Covered fruit pie Cheesecake on the tray Puff pastry French apple tart Sponge cake Sponge cake (DIN) Flan case Swiss roll Yeast dough Pudding bowl/ringshaped cakes Plaited roll/ring, plaited Danish pastry Butter cake/sugar cake sugar-topped cakes Sponge cake with crumble topping Apple crumble (DIN) Cheesecake (tray) Fruit loaf (500 g flour) Pizza (round baking sheet) 150-170 150-170 1 3 160-180 170-190 1 3 45-60 30-40 150-170 150-160* 150-170* 1 3 3 160-180 170-180* 180-200* 2 3 3 25-40 25-30 10-15 150-170* 1 190-200* 1 40-50 140-160 150-170 --1 1 --170-190 170-190 160-180 1 1 2 60-90 + 10 mins. standing time 50-60 50-70 150-170 1 160-180 1 50-70 Temperature in °C Shelf position Conventional ¡ Temperature in °C Shelf position Baking time in minutes 140-160 150-170 150-170 150-170 1 3 1 3 150-170 170-190 170-190* 180-190 1 2 1 3 70-80 20-25 45-60 20-30 160-180 3 190-200* 3 25-30 150-170 150-170 150-170 150-170* 230-250* 3 3 3 3 1 180-190 170-190 170-190 160-180* 250-270* 3 3 3 3 1 20-40 35-50 45-50 40-70 10-25 26 Hot Air ¥ Type of pastry or cake Biscuits Meringues Macaroons Small piped biscuits Anzac nutties Items made with puff pastry Danish pastries Choux pastry Cream puffs Swiss apple pie Swiss cheese pie Spinach/vegetable quiche, quiche lorraine Bread and bread rolls Herb bread Tinned white loaf Unleavened bread, pitta bread Pasta bake Potato gratin Dishes au gratin Hawaiian toast * Pre-heat the oven Conventional ¡ Temperature in °C Shelf position Baking time in minutes Temperature in °C Shelf position 80-90* 100-120 140-160 --160-180* 160-180* 160-180 ------- 3 3 ----3 3 3 ------- 80-90 150-170 160-180 180-200* 170-190* 3 3 3 2 3 3 150-180 20-30 15-30 25-35 20-30 20-40 25-40 35-50 40-50 40-60 190-210* 3 Shortcrust and rich pastries 210-230* 210-230* 190-210* 1 1 1 170-190* 170-190* --180-200 180-200 200-220 3 2 --1 2 3 190-210* 180-200* 230-250* 3 1 2 45-60 40-50 15-25 240-260 3 14-16 Frozen Foods Hot Air ¥ + Conventional ¡ Type of pastry or cake Temperature in °C Shelf position Baking time in minutes Pizza (frozen) Lay on the grill tray, insert baking tray below (shelf Follow the manufacturer's Follow the manufacturposition in accordance with instructions as stated on er's instructions as statthe manufacturer's instructhe package ed on the package tions as stated on the package) Also observe the manufacturer's instructions for all other frozen products. 27 Pizza Setting The stated baking times are for guidance only Pizza Setting ¦ Type of pastry or cake Shortcrust pastry Large cheesecake (750 g soft cheese, loose-bottomed tin, 26 cm) Covered fruit pie Cheesecake on the tray Blackcurrant cake, initial baking for base Blackcurrant cake finish baking Puff pastry French apple tart Yeast dough Cheesecake Pizza Biscuits Anzac nutties Shortcrust and rich pastries Spinach quiche Bread and bread rolls Unleavened bread Soufflés and dishes au gratin Baked cabbage with a crispy topping Macaroni and leek cheese * Pre-heat the oven Temperature in °C Shelf position Baking time in minutes 150-160 150-160 150-160 160-170 150-160 160-170* 150-160 220* 160-170 190-200 200-220* 2 2 2 2 2 2 2 1 1 2 2 60-90 + 10 mins. standing time 45-60 45-55 15 30 40-45 35-45 15-20 25 30-35 21 180-200 180-200 1 1 30 37 Frozen foods Type of pastry or cake Temperature in °C Pizza setting ¦ Shelf position Lay on the grill tray, insert baking tray below (shelf position in accordance with the manufacturer's instructions as stated on the package) Baking time in minutes Follow the manufacturer's instructions as stated on the package Frozen pizza Follow the manufacturer's instructions as stated on the package Also observe the manufacturer's instructions for all other frozen products. 28 Roasting For roasting use the hot air ¥ oven function. Ovenware for roasting · Any heat-resistant dish is suitable for roasting (Refer to the manufacturer's instructions!). · If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!). [. . . ] From above, insert the centre plates obliquely into the retaining frame at the handle, one after another (á). Lower the centre plates down and push them towards the lower edge of the door as far under the retaining frame as they will go (à). Replacing the upper glass plate 1. From above, insert the upper-most plate obliquely into the retaining frame at the handle (á). Place the glass against the pressure spring at the handle, and in front of the retaining frame at the lower edge of the door. [. . . ]