User manual AEG-ELECTROLUX B8871-4-M NORDIC R07

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Manual abstract: user guide AEG-ELECTROLUX B8871-4-M NORDIC R07

Detailed instructions for use are in the User's Guide.

[. . . ] COMPETENCE B8871-4 Built-In Electric Oven Operating Instructions Dear Customer, Please read these user instructions carefully and keep them to refer to later. Please pass the user instructions on to any future owner of the appliance. 1 3 2 The following symbols are used in the text: Safety instructions Warning!Useful tips and hints Environmental information 2 Contents Operating Instructions. 13 13 16 17 18 19 20 21 23 29 29 30 31 31 32 33 33 35 40 40 41 42 44 44 45 46 46 3 Defrosting . [. . . ] Activate the door lock Pull the safety catch forwards until it locks in place. Open the oven door: 1. Open the doors. Close the oven door Close the door without pressing the safety catch. Deactivating the door lock Press the safety catch back into the panel. Switching off the appliance does not cancel the mechanical door lock. 3 32 Uses, Tables and Tips Baking Oven function: Professional hot air or Conventional Baking tins · For Conventional dark metal and non-stick tins are suitable. · For Professional hot air bright metal tins are also suitable. Oven levels · Baking with Conventional · With Professional hot air the same time: 1 baking tray: e. g. g. , oven levels 1 and 3 3 baking trays: oven levels 1, 3 and 5 33 3 General Instructions · Insert the tray with the bevel at the front. · With Conventional or Professional hot air you can also bake with two tins next to one another on the oven shelf at the same 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. 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 10-15 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. · 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 34 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 Professional hot air Professional hot air Professional hot air Conventional Professional hot air Professional hot air Conventional Professional hot air Conventional Professional hot air Conventional 1 1 1 1 3 3 1 1 1 1 1 150-160 140-160 140 160 170-1801) 150-170 170-190 160 180 160-180 170-190 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 Oven function Oven level Temperature Time °C Hr: Mins. Cakes/pastries/breads on baking trays 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) Conventional Conventional Conventional 3 3 1 170-190 160-1801) 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 150 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 Conventional Conventional Professional hot air Conventional Professional hot air 3 3 3 3 3 35 Type of baking Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. [. . . ] If necessary: replace halogen bulb with a 20 watt, 12 V, 300 °C heat-resistant halogen oven light bulb. 3 Always use a cloth to take hold of a hologen light to avoid burning on fatty deposits. Insert the shelf support rail. 54 Oven door For easier cleaning of the oven interior the oven door of your appliance can be taken off its hinges. Take hold of the oven door with a hand on each side and pull it away from the oven at an upwards angle (Take care: It is heavy). Lay the oven door with the outer side facing downwards on something soft and level, for example, a blanket in order to prevent scratches. 55 Hanging the oven door back on its hinges 1. [. . . ]

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