User manual AEG-ELECTROLUX B8140-M

[. . . ] COMPETENCE B 8140 The switchable built-in oven Operating Instructions COMPETENCE MADE IN GERMANY Dear Customer, Please read these operating instructions through carefully. Above all, please take note of the "Safety" section on the first few pages. The warning triangle and/or specific words (Warning!, Caution!, Important!) are used to highlight instructions that are important for your safety or for the function of the appliance. . . . 1 3 2 Next to this symbol you receive additional information and practical tips on using the appliance. [. . . ] if increased browning is required or the cooking time is too long, selecting a higher temperature. · If you cannot find specific information for one of your own recipes, use information on a similar recipe for guidance. · Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. Variations in the amount of browning will even themselves out during baking. 2 Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. The information in the tables applies, when not otherwise stated, for a cold oven. 29 Operating Instructions Baking Table Baking at one shelf position Type of Cake or Pastry PIZZA & BAKING CONVENTIONAL Time for both functions Hr. : Min. Shelf Shelf TemperaTemperaPosition Position ture ture from the from the ºC ºC Top Top Cakes in Cake Tins Ring Cakes Madeira Cake/ Königskuchen Sponge Cake Shortcrust Pastry Flan Base Sponge Flan Base Covered Apple Flan Savoury Flan (e. g. Quiche Lorraine) Cheesecake Cakes and Pastries on Baking Sheets Plaited Roll/Ring Christmas Stollen Bread (rye bread) first . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . then Cream Puffs/Eclairs Swiss Roll Dry Streusel Cake Butter Cake/Sugar Cake 3. 5. 150-160 140-160 150-160 170-180 150-170 150-170 160-180 140-160 5. 5. 160-180 150-170 160-180 190-2101 170-190 170-190 180-200 160-180 0:50-1:10 1:10-1:30 0:25-0:40 0:10-0:25 0:20-0:25 0:50-1:00 0:30-1:10 1:00-1:30 3. 3. 170-190 160-1801 0:30-0:40 0:40-1:00 0:20 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 2501 160-180 190-210 180-2001 160-170 150-160 160-1701 160-180 190-2101 30 Operating Instructions Type of Cake or Pastry PIZZA & BAKING CONVENTIONAL Time for both functions Hr. : Min. Shelf Shelf TemperaTemperaPosition Position ture ture from the from the ºC ºC Top Top Fruit Flan (on yeast dough/sponge base) 2 Fruit Flans on Shortcrust Pastry Base2 Flat Cakes with Delicate Toppings (e. g. curd cheese, cream, Bienenstich) Pizza & baking (with deep topping)2 Pizza & baking (thin) Unleavened Bread Wähen (CH) Biscuits Shortcrust Biscuits Small Piped Biscuits Sponge Fingers Meringues Macaroons Small Pastries made with Yeast Dough Small Pastries made with Puff Pastry Bread Rolls 3. 170-1901 160-1801 170-190 100-120 120-140 170-190 190-2101 180-2201 3. 150-170 3. 170-190 0:25-0:50 3. 160-170 3. 170-190 0:40-1:20 3. 140-160 3. 160-180 0:40-1:20 5. 5. 190-2101 230-3001 270-3001 210-2301 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 0:06-0:20 0:10-0:40 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 0:20-0:35 1) Pre-Heat the Oven 2) Use the combination/fat tray or fat tray!The information given in bold shows you the best oven function to use in each case. 31 Operating Instructions Baking at several shelf positions FAN COOKING Type of Cake or Pastry Shelf Position from the Top 2 Levels Cakes and Pastries on Baking Sheets Cream Puffs/Eclairs Dry Streusel Cake Pizza & baking Biscuits Shortcrust Biscuits Small Piped Biscuits Sponge Fingers Meringues Macaroons Small Pastries made with Yeast Dough Small Pastries made with Puff Pastry Bread Rolls 2. ­ ­ ­ 150-160 140-150 160-170 80-100 100-120 160-170 . 170-1801 . 180-1901 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 2. ­ ­ ­ 170-180 140-160 170-190 0:35-0:60 0:30-0:60 0:40-0:70 3 Levels Temperature ºC Time Hr. : Min. 32 Operating Instructions Tips on Baking Tip This is how to tell if your cake is cooked through Push a wooden skewer into the highest point of the cake. When no more cake mixture sticks to the wood, you can switch off the oven and utilise the residual heat. The cake collapses (is sticky, Check your recipe. Observe not properly cooked through, mixing times, particularly when using kitchen appliwater marks) ances. The cake is too light Next time select a dark cake tin or place the cake one level lower. Cake with moist topping/cake Next time bake at a lower temperature and is not cooked through, is increase the cooking time. unevenly browned 33 Operating Instructions Pies and Gratin Table CONVENTIONAL Shelf Position from the Top Pasta Bake Lasagne Gratinated Vegetables Browned Baguettes Sweet Puddings Fish Pies Stuffed Vegetables 4. Temperature °C 200-220 180-200 220-230 230-240 200-220 210-220 220-250 ROTHITHERM Shelf Position from the Top 3. Temperature °C 160-170 160-170 160-170 160-170 ­ 160-170 160-170 Time Hr. : Min. 0:45-1:00 0:25-0:40 0:15-0:30 0:15-0:30 0:40-0:60 0:30-1:00 0:30-1:00 Frozen Ready Meals Table Food to be Cooked Shelf Position from the Oven Function Top 3. [. . . ] Replace the retaining sections on the left and right such that the rebates are opposite each other at the lower edge of the door (1). 4. Refit the oven door. 54 Operating Instructions What to do if . . . 0 . . . . Check whether ­ the appliance is switched on, ­ the time is set, ­ all the necessary settings have been made, ­ the safety cut-out on your appliance has been triggered, ­ the mains fuse (fuse box) has blown. If you call in an engineer to resolve a problem listed in these notes, or to rectify an error in the operation of the appliance, the customer service engineer's visit will not be free of charge, even during the warranty period. [. . . ]