User manual AEG-ELECTROLUX CB400 1C ELECTROLUX

[. . . ] (Addresses and telephone numbers may be found in the appendix under "Customer Service Centres"). You should also refer to the section "Service"". Printed on environmentally friendly paper. 12 12 13 15 16 17 17 19 22 23 24 25 27 29 29 30 30 31 33 33 33 33 33 34 35 3 Cleaning the Oven Ceiling . 43 4 1 Safety Electrical Safety · The appliance may only be connected by a registered specialist. [. . . ] Information printed in bold type indicates the preferred oven function in each case. 20 Baking on several shelf positions Fan cooking U Type of cake or pastry Shelf position from bottom 2 Levels Cakes and pastries on baking sheets Cream puffs/eclairs Dry streusel cake Biscuits Shortcrust biscuits Small piped biscuits Sponge fingers Meringues Macaroons Small pastries made with yeast dough Small pastries made with puff pastry Bread rolls 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/3/5 1/3/5 150-160 140-150 160-170 80-100 100-120 160-170 170-1801 180-1901 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 1/4 1/4 160-1801 140-160 0:35-0:60 0:30-0:60 3 Levels Temperature ºC Time Hours: Mins. 21 Tips for baking Baking result Possible cause Solution Insert the cake at a lower shelf position Set to a lower temperature The cake is underWrong shelf position cooked at the bottom The cake collapses (is sticky, soft in the middle, damp patches) Cooking temperature too high Cooking time too short Increase cooking time Cooking times may not be reduced by using a higher cooking temperature Next time use less liquid. Check that you have beaten the mixture for the correct length of time, particularly when using a food-processor. Set a slightly higher baking temperature next time Reduce cooking time Set to a lower temperature and increase cooking time Spread mixture evenly on the baking tray Remove fat filter Set a slightly higher baking temperature next time Remove fat filter Too much liquid in mixture Cake is too dry Cooking temperature too low Cooking time too long Cake is unevenly browned Cooking temperature too high and cooking time too short Mixture is spread unevenly Fat filter is still in position Cooking time too lon Temperature too low Fat filter is still in position 22 Pies and Gratin Table Conventional O Shelf position from bottom Pasta bake Lasagne Vegetables au gratin1 Pizza baguettes1 Sweet soufflés Fish pies Stuffed vegetables 1 1 1 1 1 1 1 Temp. °C Time Hrs: Mins. 180-200 180-200 200-220 200-220 180-200 180-200 180-200 160-170 160-170 160-170 160-170 160-170 160-170 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 1) Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish. 23 Frozen Ready Meals Table Food to be cooked Shelf position from bottom Oven function Temperature Time Frozen pizza 3 Conventional O in accordance in accordance with the with the maker's maker's instrucinstructions tions 200-220 °C 15-25 Mins. Chips1 (300-600 g) 3 Rotitherm I Baguettes 3 Conventional O in accordance in accordance with the with the maker's maker's instrucinstructions tions in accordance in accordance with the with the maker's maker's instrucinstructions tions Fruit flan 3 Conventional O 1) Comment: Turn chips 2-3 times during cooking. 3 When frozen foods are used the trays inserted may distort during cooking. This is because of the large differences in temperature between the frozen item and the oven. Once the trays have cooled the distortion will disappear again. 24 Roasting Use the rotitherm I or conventional O oven functions for roasting. Ovenware for roasting · Any heat-resistant dish is suitable for roasting (refer to the manufacturer's instructions!). · If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!). · Large roasts can be roasted directly on the universal baking tray or on the shelf with the universal baking tray underneath (e. g. · We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e. g. · Do not use a plate or dish to cover as these significantly increase the defrosting time. Shelf positions · Insert the shelf in the 1st position from the bottom to defrost. Notes on the defrosting table The table below offers some guidance on defrosting times. Defrosting table Dish Defrosting time Mins. Note Chicken, 1000 g 100-140 20-30 Place the chicken on an upside-down saucer on a large plate. Do not cover Do not cover Do not cover Do not cover (Cream may be whipped when some of it is still slightly frozen) Do not cover Meat, 1000 g Meat, 500 g Trout, 150 g Strawberries, 300 g Butter, 250 g Cream, 2 x 200 g Flan, 1400 g 100-140 90-120 25-35 30-40 30-40 80-100 60 20-30 20-30 10-15 10-20 10-15 10-15 60 30 Preserving For making preserves, use the bottom heat Ü oven function. Preserving jars · When making preserves, use only commercially available jars of the same size. 3 Jars with twist-off tops or with a bayonet fastening and metal containers are not suitable. Shelf positions · Use the 1st shelf position from the bottom for making preserves. · Position the jars on the universal baking tray so that they do not come into contact with one another. · Pour about ½ litre of water into the universal baking tray so that there is sufficient moisture in the oven. · As soon as bubbles begin to appear in the first jars (for 1-litre jars this takes about 35-60 minutes), switch off the oven or reduce the temperature to 100° C (see table). 31 Preserving Table The stated times and temperatures are for guidance only. Temperature in °C Soft fruit Strawberries, blueberries, raspberries, ripe gooseberries Unripe gooseberries Fruit with stones Pears, quinces, plums Vegetables Carrots Mushrooms Gherkins Mixed Pickles Kohlrabi, peas, asparagus Beans Plum purée 160-170 160-170 160-170 160-1700 160-170 160-170 160-170 50 50-60 40-60 50-60 50-60 50-60 50-60 45 5-10 10-15 15 15-20 6-8 hrs. 60 60 160-170 35-45 10-15 160-170 160-170 35-45 35-45 10-15 Preserving time until bubbles form Mins. [. . . ] When left on its hinges, the door could rise rapidly due to the lighter weight when the glass is removed and could cause injury. Important: Using force, especially on the edges of the front glass panel, may break the glass. Removing the top door glass 1. Unhinge the oven door and place it on a soft, flat surface with the handle facing down. Take hold of the upper glass panel at the lower edge and slide it against the spring pressure in the direction of the oven door handle until it is free at the base. [. . . ]