Detailed instructions for use are in the User's Guide.
[. . . ] B5742-5
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. [. . . ] · 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.
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Uses, Tables and Tips
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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) True fan True fan True fan Conventional True fan True fan Conventional True fan 1 1 1 1 3 3 1 1 150-160 140-160 140 160 170-1801) 150-170 170-190 160 300-320 280-320 280 320 340-3601) 300-340 340-380 320 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 Oven function Oven level Temperature °C Temperature °F Time Hr: Mins.
Conventional
1
180
360
1:10-1:30
True fan Conventional Conventional Conventional Conventional
1 1 3 3 1
160-180 170-190 170-190 160-1801) 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 150
320-360 340-380 340-380 320-3601) 4801) 320-360 320-3401) 360-4001) 300-320 380-4201) 300
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
Cakes/pastries/breads on baking trays
Conventional Conventional True fan Conventional True fan
3 3 3 3 3
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Uses, Tables and Tips
Type of baking 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 Rolls Rolls Small cakes (20per tray) Small cakes (20per tray)
Oven function Conventional
Oven level 3
Temperature °C 170
Temperature °F 340
Time Hr: Mins. 0:35-0:50
True fan Conventional
3 3
160-170 160-1801) 180-2001) 200-2201) 200-220 180-200 150-160 140 1601) 150-160 80-100 100-120 150-160 170-1801) 160 180
1) 1)
320-340 320-3601) 360-4001) 400-4201) 400-420 360-400 300-320 280 3201) 300-320 180-220 220-220 300-320 340-3601) 3201) 360
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 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
1401) 1701)
2801) 3401)
1) Pre-heat the oven 2) Use the drip tray or roasting tray
Uses, Tables and Tips
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Baking on more than one oven level
True fan Type of baking True fan Temperature in °C Temperature in °F 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 80-100 100-120 160-170 170-180 160 1401)
1)
320-3601) 280-320 300-320 280 320-340 180-220 200-240 320-340 340-360 320 2801)
1)
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
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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 - 180
1)
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
Temperature °F 360- 4001) 360 - 400 360 - 400 320 - 360 340 - 380 280 - 320 280 - 320 300 - 340 320 - 360 480 - 5201) 320 - 3601) 480 - 5201) 360 - 4001)
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
250 - 2701) 180 - 2001)
Bakes and gratins table
Dish Pasta bake Lasagne Vegetables au gratin1) Oven function Conventional Conventional Rotitherm + turnspit Shelf position 1 1 1 Tempera- Temperature ture °C °F 180-200 180-200 160-170 360-400 360-400 320-340 Time Hours mins. 0:45-1:00 0:25-0:40 0:15-0:30
Uses, Tables and Tips
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Dish Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven
Oven function Rotitherm + turnspit Conventional Conventional Rotitherm + turnspit
Shelf position 1 1 1 1
Tempera- Temperature ture °C °F 160-170 180-200 180-200 160-170 320-340 360-400 360-400 320-340
Time Hours mins. 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 Rotitherm + turnspit Conventional Shelf position 3 Temperature °C/°F as per manufacturer's instructions 200-220/400-430 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
3
3
Fruit flans
Conventional
3
1) Comments: Turn chips 2 or 3 times during cooking
Roasting
Oven function: Conventional or Rotitherm + turnspit 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.
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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). [. . . ] The rotary spit is not inserted correctly.
1 3 3
If you are unable to remedy the problem by following the above suggestions, please contact your local Service Force Centre. Repairs to the appliance are only to be carried out by qualified service engineers. If the appliance has been operated incorrectly, the engineer's visit will be chargeable, even during the warranty period. Advice on cookers with metal fronts: Because of the cold surface at the front of the cooker, opening the oven door during (or just after) baking or roasting may cause the glass to steam up.
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Technical Data
Technical Data
Oven Interior Dimensions
Height x Width x Depth Capacity (usable capacity) 31, 0 cm x 40, 5 cm x 41, 0 cm 51 l
Regulations, Standards, Directives
This appliance meets the following standards: · IEC 60 335-1 and IEC 60 335-2-6 relating to the safety of electric appliances for household use and similar purposes and · IEC 60350 relating to the operating features of household electric cookers.
Voltage of mains supply Oven mode: Hot Air Rated Power Measured Power Temperature rise Oven mode: Top Bottom Rated Power Measured Power Temperature rise 208V 240V
2380 Watt 155 K
3160 Watt 155 K
1670 Watt 180 K
2200 Watt 180 K
Installation Instructions
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Installation Instructions
1 1
Attention: The new appliance may only be installed and connected by a registered expert. [. . . ]