User manual AEG-ELECTROLUX EON64100X EU AFIPRI

[. . . ] user manual Built-In Electric Oven EON64100 We were thinking of you when we made this product electrolux 3 Welcome to the world of Electrolux Thank you for choosing a first class product from Electrolux, which hopefully will provide you with lots of pleasure in the future. The Electrolux ambition is to offer a wide variety of quality products that make your life more comfortable. You will find some examples on the cover in this manual. Please take a few minutes to study this manual so that you can take advantage of the benefits of your new machine. [. . . ] For Convection with ring heating element bright metal tins are also suitable. Oven levels Baking with Conventional is possible on one oven level. With Convection with ring heating element you can bake on up to 3 baking trays at the same time: 1 baking tray: e. g. g. , oven levels 1 and 3 3 baking trays: oven levels 1, 3 and 5 uses, tables and tips electrolux 33 General Instructions Insert the tray with the bevel at the front. With Conventional or Convection with ring heating element 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. 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, dough or mixture, the amount and the type of baking 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 may be extended by 1015 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. Your new oven may bake or roast differently to your previous appliance. So adapt your normal settings (temperature, cooking times) and oven shelf levels to the recommendations in the following tables. With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 34 electrolux uses, tables and tips Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional Convection with ring heating element Conventional Conventional Conventional Conventional 1 150-160 0:50-1:10 Oven function Oven Temperature Time level C Hr: Mins. Madeira cake/fruit cakes 1 140-160 1:10-1:30 Sponge cake 1 140 0:25-0:40 Sponge cake Flan base - short pastry 1 3 160 170-1801) 0:25-0:40 0:10-0:25 Flan base - sponge mixture 3 150-170 0:20-0:25 Apple pie Apple pie (2tins 20cm, diagonally off set) Apple pie (2tins 20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Plaited bread/bread crown Christmas stollen Bread (rye bread) -first of all -then Cream puffs/eclairs Swiss roll 1 1 170-190 160 0:50-1:00 1:10-1:30 1 1 180 160-180 1:10-1:30 0:30-1:10 1 3 3 1 170-190 170-190 160-180 1) 1:00-1:30 0:30-0:40 0:40-1:00 0:25 0:30-1:00 0:15-0:30 0:10-0:20 Cakes/pastries/breads on baking trays 2301) 160-180 160-1701) 180-2001) Conventional Conventional 3 3 uses, tables and tips electrolux 35 Type of baking 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)2) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) Oven function Convection with ring heating element Conventional Convection with ring heating element Conventional Oven Temperature Time level C Hr: Mins. 3 150-160 0:20-0:40 3 3 190-2101) 150 0:15-0:30 0:35-0:50 3 170 0:35-0:50 Convection with ring heating element Conventional 3 160-170 0:40-1:20 3 160-1801) 0:40-1:20 Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element 1 180-2001) 0:30-1:00 Pizza (thin crust) 1 200-2201) 0:10-0:25 Unleavened bread 1 200-220 0:08-0:15 Tarts (CH) 1 180-200 0:35-0:50 Biscuits Short pastry biscuits 3 150-160 0:06-0:20 Viennese whirls 3 140 0:20-0:30 Viennese whirls Biscuits made with sponge mixture 3 3 1601) 150-160 0:20-0:30 0:15-0:20 36 electrolux uses, tables and tips Type of baking Pastries made with egg white, meringues Macaroons Oven function Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional Oven Temperature Time level C Hr: Mins. 3 80-100 2:00-2:30 3 100-120 0:30-0:60 Biscuits made with yeast dough Puff pastries 3 150-160 0:20-0:40 3 170-1801) 0:20-0:30 Rolls 3 1601) 0:20-0:35 Rolls Small cakes (20per tray) 3 3 1801) 1401) 0:20-0:35 0:20-0:30 Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray 3 1701) 0:20-0:30 uses, tables and tips electrolux 37 Baking on more than one oven level Convection with ring heating element Convection with ring heating element Temperature in C 160-1801)) 140-160 150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 1401) Type of baking Shelf positions from bottom 2 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven Time Hours: Mins. 3 levels ----1/3/5 1/3/5 --------------- 1/4 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 0:35-0:60 0:30-0:60 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 0:30-0:55 0:25-0:40 Biscuits/small cakes/pastries/rolls 38 electrolux uses, tables and tips Tips on Baking Baking results Possible cause Remedy Place cake lower 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. [. . . ] For safety reasons, they must only be combined with appliances from the same manufacturer. Safety information for the installer The electrical installation is to be set up so that the appliance can be iso- installation instructions electrolux 61 62 electrolux installation instructions installation instructions electrolux 63 64 electrolux disposal Disposal Packaging material The packaging materials are environmentally friendly and can be recycled. The plastic components are identified by markings, e. g. Please dispose of the packaging materials in the appropriate container at the community waste disposal facilities. Old appliance on the product or on The symbol its packaging indicates that this product may not be treated as household waste. Instead it shall be handed over to the applicable collection point for the recycling of electrical and electronic equipment. [. . . ]