User manual AEG-ELECTROLUX B57415-5-M

[. . . ] B57415-5 User manual Built-In Electric Oven 2 Contents Thank you for choosing one of our high-quality products. To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. [. . . ] · Cakes and pastries at different heights may brown at an uneven rate at first. · 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. 2 22 Uses, Tables and Tips Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes 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. g, quiche lorraine) Cheesecake 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) Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans made with short pastry True fan True fan True fan Conventional True fan True fan Conventional True fan Conventional True fan Conventional Conventional Conventional Conventional 1 1 1 1 3 3 1 1 1 1 1 3 3 1 150-160 140-160 140 160 170-1801) 150-170 170-190 160 180 160-180 170-190 170-190 160-1801) 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 150 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 0:30-0:40 0:40-1:00 0:25 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 0:35-0:50 Oven function Oven level Temperature °C Time Hr: Mins. Cakes/pastries/breads on baking trays Conventional Conventional True fan Conventional True fan 3 3 3 3 3 Conventional 3 170 0:35-0:50 True fan 3 160-170 0:40-1:20 Uses, Tables and Tips 23 Type of baking Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray Oven function Conventional Oven level 3 Temperature °C 160-1801) 180-2001) 200-2201) 200-220 180-200 150-160 140 160 1) Time Hr: Mins. 0:40-1:20 True fan True fan True fan True fan True fan True fan Conventional True fan True fan True fan True fan True fan True fan Conventional True fan Conventional 1 1 1 1 3 3 3 3 3 3 3 3 3 3 3 3 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 0:06-0:20 0:20-0:30 0:20-0:30 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 0:20-0:30 0:20-0:30 150-160 80-100 100-120 150-160 170-1801) 1601) 1801) 140 1) 1701) Baking on more than one oven level True fan Type of baking True fan Temperature in °C Time Hours: Mins. Shelf positions from bottom 2 levels 3 levels ----1/3/5 Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake Short pastry biscuits 1/4 1/3 1/3 160-1801)) 140-160 150-160 0:35-0:60 0:30-0:60 0:15-0:35 Biscuits/small cakes/pastries/rolls 24 Uses, Tables and Tips True fan Type of baking 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 True fan Temperature in °C 140 160-170 80-100 100-120 160-170 170-1801) 160 140 1) Shelf positions from bottom 2 levels 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 3 levels 1/3/5 --------------- Time Hours: Mins. 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 Tips on Baking Baking results The cake is not browned enough underneath The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short 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. Set a shorter baking time Set a lower oven temperature and a longer baking time Spread the mixture evenly on the baking tray Take out the grease filter Use a slightly higher oven setting Take out the grease filter Too much liquid in the mixture Cake is too dry Cake browns unevenly Oven temperature too low Baking time too long Oven temperature too high and baking time too short Mixture is unevenly distributed Grease filter is inserted Cake does not cook in the Temperature too low baking time given Grease filter is inserted Uses, Tables and Tips 25 Bakes and gratins table 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 Rotitherm Rotitherm Conventional Conventional Rotitherm Shelf position 1 1 1 1 1 1 1 Temperature Time °C Hours mins. 180-200 180-200 160-170 160-170 180-200 180-200 160-170 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 Frozen pizza Chips1) (300-600 g) Baguettes Fruit flans Oven function Conventional Rotitherm Conventional Conventional Shelf position 3 3 3 3 Temperature °C as per manufacturer's instructions 200-220 as per manufacturer's instructions as per manufacturer's instructions Time as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions 1) Comments: Turn chips 2 or 3 times during cooking Roasting Oven function: Conventional or Rotitherm Insert the grease filter when roasting!Roasting dishes · Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). · Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. · For all lean meats, we recommend roasting these in a roasting tin with a lid. · All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. 26 Uses, Tables and Tips 3 Tips on using the roasting chart The information given in the following table is for guidance only. · We recommend cooking meat and fish weighing 1 kg and above in the oven. · To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. · If required, turn the roast (after 1/2 - 2/3 of the cooking time). · Baste large roasts and poultry with their juices several times during roasting. · You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. Roasting table Type of meat Beef Pot roast Roast beef or fillet - rare - medium - well done Pork Shoulder, neck, ham joint Chop, spare rib Meat loaf Porkknuckle (precooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb 1-1. 5 kg 1-1. 5 kg Rotitherm Rotitherm 1 1 150-170 160-180 1:15-2:00 1:00-1:30 1 kg 1. 5-2 kg Rotitherm Rotitherm 1 1 160-180 160-180 1:30-2:00 2:00-2:30 1-1. 5 kg 1-1. 5 kg 750 g-1 kg 750 g-1 kg Rotitherm Rotitherm Rotitherm Rotitherm 1 1 1 1 160-180 170-180 160-170 150-170 1:30-2:00 1:00-1:30 0:45-1:00 1:30-2:00 per cm. of thickness Rotitherm Rotitherm Rotitherm 1 1 1 190-2001) 180-190 170-180 1-1. 5 kg Conventional 1 200-250 2:00-2:30 per cm. [. . . ] Important Rough handling, especially around the edges of the front panel, can cause the glass to break. 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. Then remove the door trim by pulling it upwards. Cleaning and Care 37 5. Take hold of the door glass panels on their upper edge one after the other and take them out of the guide by pulling them upwards. Cleaning the door glass panels Clean the door glass panels thoroughly with a solution of water and washing up liquid. [. . . ]