User manual AEG-ELECTROLUX B3151-5-M
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Manual abstract: user guide AEG-ELECTROLUX B3151-5-M
Detailed instructions for use are in the User's Guide.
[. . . ] B3151-5
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. [. . . ] Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold.
2
Uses, Tables and Tips
19
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
20
Uses, Tables and Tips
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)
Uses, Tables and Tips
21
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
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
Too much liquid in the mixture
Cake is too dry
Oven temperature too low Baking time too long
22
Uses, Tables and Tips
Baking results Cake browns unevenly
Possible cause Oven temperature too high and baking time too short Mixture is unevenly distributed Grease filter is inserted
Remedy 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
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 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) 250 - 2701) 180 - 2001) 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 12 - 20 15 - 25
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 Flammekuchen (Pizza-like dish from Alsace) Piroggen (Russian version of calzone) 1) Pre-heat the oven
Uses, Tables and Tips
23
Table for Bakes and Gratins
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 True fan True fan Conventional Conventional True fan Shelf position 1 1 1 1 1 1 1 Temperature °C 180-200 180-200 160-170 160-170 180-200 180-200 160-170 Time Hr: Mins. 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) (500 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
True fan
3
Conventional
3
Fruit flans
Conventional
3
1) Comments: Turn chips 2 or 3 times during cooking
24
Uses, Tables and Tips
Roasting
Oven function: Conventional or Rotitherm 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.
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 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. of thickness 0:05-0:06 0:06-0:08 0:08-0:10 Quantity Ovenfunction Shelf position TemperaTime ture Hours mins. °C
Uses, Tables and Tips
25
Type of meat Pork Shoulder, neck, ham joint Chop, spare rib Meat loaf Porkknuckle (pre-cooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb Game Saddle of hare, leg of hare Saddle of venison Haunch of venison Poultry Poultry portions Half chicken Chicken, poulard Duck Goose Turkey Turkey Fish (steamed) Whole fish 1) Pre-heat the oven
Quantity
Ovenfunction
Shelf position
TemperaTime ture Hours mins. °C
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
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
Rotitherm Rotitherm Conventional Conventional Conventional
1 1
150-170 160-180 220-2501) 210-220 200-210
1:15-2:00 1:00-1:30
up to 1 kg 1. 5-2 kg 1. 5-2 kg
3 1 1
0:25-0:40 1:15-1:45 1:30-2:15
200-250g each 400-500g each 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg
Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Conventional
1 1 1 1 1 1 1
200-220 190-210 190-210 180-200 160-180 160-180 140-160
0:35-0:50 0:35-0:50 0:45-1:15 1:15-1:45 2:30-3:30 1:45-2:30 2:30-4:00
1-1. 5 kg
1
210-220
0:45-1:15
26
Uses, Tables and Tips
Grill sizes
1 3
Oven function: Single grill
or Dual grill
with maximum temperature setting
Important: Always grill with the oven door closed. The empty oven should always be pre-heated with the grill functions for 5 minutes. · For grilling, place the shelf in the recommended shelf position. [. . . ] Close the oven door.
Oven door glass
1
The oven door is fitted with two panels of glass mounted one behind the other. Important Rough handling, especially around the edges of the front panel, can cause the glass to break. Undo the clamping levers (A) on both door hinges fully.
Cleaning and Care
35
3. 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. [. . . ]
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