User manual AEG-ELECTROLUX B5745-5-M

[. . . ] B5745-5 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. [. . . ] · For the first time, we recommend you apply the lower temperature setting and only choose a higher temperature if necessary, e. g. · If you cannot find the settings for a particular recipe of your own, look for the one that is most similar. · When baking cakes on baking trays or in tins on more than one level, baking time can be extended by 10-15 minutes. · Moist products (pizzas, fruit flans, etc. ) are baked on one level. · Differences in the height of the items can cause differences in the degree of browning at the beginning of the baking process. · Your new oven may bake or roast differently to your previous appliance. If this is the case, adjust your normal settings (temperature, cooking times) and oven levels to the recommendations in the following charts. With longer baking times, you can switch the oven off about 10 minutes before the end of the baking time, in order to utilise the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 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 True fan True fan True fan Conventional True fan True fan Conventional True fan Conventional True fan Conventional 1 1 1 1 3 3 1 1 1 1 1 150-160 140-160 140 160 170-180 1) Oven function Oven level Temperature °C Time Hr: Mins. 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 1:00-1:30 150-170 170-190 160 180 160-180 170-190 24 Uses, Tables and Tips Type of baking 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 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 Oven function Oven level 3 3 1 Temperature °C 170-190 160-1801) 2301) 160-180 160-1701) 180-200 1) Time Hr: Mins. 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 Cakes/pastries/breads on baking trays Conventional Conventional Conventional Conventional Conventional True fan Conventional True fan 3 3 3 3 3 150-160 190-2101) 150 Conventional 3 170 0:35-0:50 True fan Conventional 3 3 160-170 160-1801) 180-2001) 200-220 1) 0:40-1:20 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 1 1 1 1 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 0:20-0:30 200-220 180-200 150-160 140 1601) 150-160 80-100 100-120 150-160 170-1801) Uses, Tables and Tips 25 Type of baking 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 True fan Conventional True fan Conventional Oven level 3 3 3 3 Temperature °C 1601) 180 1) Time Hr: Mins. 0:20-0:35 0:20-0:35 0:20-0:30 0:20-0:30 1401) 170 1) 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 1/3/5 --------------- 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 1/4 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 160-1801)) 140-160 150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 1401) 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 26 Uses, Tables and Tips 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 Fan baking table Shelf position 1 1 1 1 1 1 1 1 1 1 1 Temperature °C 180 - 2001) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 - 2701) 160 - 1801) Time Hr: Mins. 20 - 30 20 - 30 45 - 60 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 20 40 - 50 Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Uses, Tables and Tips 27 Type of baking Flammekuchen (Pizza-like dish from Alsace) Piroggen (Russian version of calzone) 1) Pre-heat the oven Shelf position 1 1 Temperature °C 250 - 2701) 180 - 2001) Time Hr: Mins. 12 - 20 15 - 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 Oven function Conventional Shelf position 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 Rotitherm 3 Conventional 3 Fruit flans Conventional 3 1) Comments: Turn chips 2 or 3 times during cooking 28 Uses, Tables and Tips Roasting Oven function: Conventional or Rotitherm Roasting cookware · Any heat-resistant ovenware is suitable to use for roasting (please follow the manufacturer's instructions). · You can use the grill set for roasting · For all lean meats, we recommend roasting these in a roasting tin or dish with a lid. · All types of meat that can be browned or have crackling, can be roasted in a roasting tin without the lid. 3 Notes on the roasting chart The information given in the following chart is for guidance only. · We recommend using the oven to roast meat and fish only in quantities above 1kg. [. . . ] Place the facing on the side door frame with both ventilation slits pointing towards the door handle. Take hold of the door trim (B) at each side, position it on the inside edge of the door and push the door trim (B) onto the upper edge of the door. What to do if . . . 37 3 On the open side of the door trim (B) there is a guide bar (C). This must be pushed between the outer door panel and the guide corner (D). Replace the oven carriage door panels. What to do if . . . Problem The oven is not heating up. [. . . ]