User manual AEG-ELECTROLUX EOB9890X

[. . . ] F i t t e d F a n / S t e a m C o o k i n g o v e n Installation and Operating Instructions EOB9890 315 6589 03-A-140405-02 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. [. . . ] · For hot air and the pizza setting, light metal, glass and ceramic tins are also suitable. Oven levels · It is possible to bake on one oven level using the top/bottom element. · You can use the hot air function to bake dry, flat biscuits on up to 3 baking trays at the same time. oven level 1 2 baking trays: oven levels 1 and 4 3 baking trays: oven levels 1, 3 and 5 36 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. 37 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* 3 3 3 3 1 180-190 170-190 170-190 160-180* 230* 3 3 3 3 1 20-40 35-50 45-50 40-70 10-25 38 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 200-220 3 170-190* 170-190* --180-200 180-200 3 2 --1 2 160-180 ------3 ------80-90* 100-120 140-160 --160-180* 160-180* 3 3 ----3 3 Temperature in °C Shelf position Conventional Temperature in °C Shelf position Baking time in minutes 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 1 190-210* 180-200* 230* 3 1 2 45-60 40-50 15-25 230 3 14-16 39 Pizza Setting The stated baking times are for guidance only. [. . . ] If the fuses trip repeatedly, please call an authorised electrician. Simultaneously press down the RECIPES and MEAT COOKING ROD buttons and hold them down until a signal sounds. Change the oven light. The oven lighting goes out. If you cannot remedy the fault using the directions provided above, please contact your dealer or customer service. be carried out by specialist technicians. Considerable danger to the user may result from improper repairs. [. . . ]