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Observe the operating instructions enclosed with the hob. Initial burn-in Heat the empty oven for approx. 30 minutes. Select top and bottom heat at a setting of 240 °C. Cleaning out Clean the oven with a hot detergent solution. Fit the hanging grid. Heating modes Hot air Air is warmed up through heating elements arranged at the top and bottom of the oven and is circulated via the hot air fan system located in the rear * oven wall. Through this, heat is transferred to the food being baked or roasted especially effectively. Advantages: – simultaneous baking and roasting possible on up to 2 levels – less dirt on the oven interior – shorter preheating times – low oven temperatures – gentle defrosting Top/bottom heat Through heating elements located at the top and (Conventional heating system) bottom of the oven, heat is generated and transferred to the food being baked or roasted. / Baking and roasting is possible on one slide-in level only. Advantages: – baking of cakes with moist topping, pizza, quiche ) ) Large grill area Through heating elements located at the top of the oven, heat is generated and transferred to the food being grilled. Advantages: – particularly effective with flat, small cuts of meat, i.e., steaks, sausages, fish, vegetables and toast. Circo-roasting With circo-roasting, the fan and the surface grill and are switched on and off in alternation. The heat generated by the surface grill is evenly , distributed by the fan in the oven cavity. Advantages: – especially useful for poultry and large cuts of meat. Bottom heat With this setting, only the heating element at the bottom of the oven is activated. Advantages: . – particularly useful with dishes and baked products which require a distinctive bottom crust or browning. Use just before the end of the baking or roasting time. Defrost setting A ventilator in the rear wall of the oven swirls the air in the oven around the frozen food. e The fan runs without heating. Advantages: – gentle defrosting – deep frozen cuts of meat, poultry, bread and cake defrost consistently. Oven control Before you switch on your oven, decide which operating mode you would like to use. Switching on the oven: 1. Set the function selector to the heating system you wish to select. 2. Set the temperature selector to the necessary temperature. (for temperatures, see the baking or roasting table). The set temperature is controlled automatically. The indicator lamp lights up when switching the oven on and every time the oven is subsequently heated. Switching off the oven: To switch the oven off, turn the temperature selector and the function selector to 0. Notes: The appliance is equipped with a fan. After switching the off it continues to run until the oven has cooled down. Baking Using baking tins Notes Using baking sheets Baking in tin-plate tins Always place baking tins in the centre of the baking grille. We recommend dark metallic baking tins. When using light-coloured baking tins made of thin walls or glass the baking time is increased and the cake will not brown so evenly. The browning result can be influenced by adjusting the temperature setting. If a cake collapses after taking it out of the oven, possibly select a longer baking time or set the temperature lower. The slanted end of the baking sheet must always face the oven door. In order to avoid damage, insert slide-in parts carefully. Always fully insert the baking sheet. Use only original sheets. * Hot air Slide-in level 1 / Top/bottom heat Slide-in level 1 If the cake bottom becomes dark in colour: Check the slide-in level. Shorten the baking time and possibly use a lower temperature. If the cake bottom remains light in colour: Check the slide-in level. Increase the baking time, select a lower temperature or use a dark metal baking tin. Do not place baking tins or tall cakes too close to the rear wall. Baking table Details stated in the table are guide values and apply for aluminium baking sheets and dark baking tins. The values can vary according to the type and amount of dough, pastry or mixture and baking tin. For pre-heating, observe the notes stated in the table. We recommend using the lower of the stated temperatures first. In general, the lower temperature ensures a more even browning. If baking to your own recipes, follow the temperature in the table for similar cakes/baked products. Hot air * Top and bottom heat / Cake/Baked product type Slide-in Temperature Baking Slide-in Temperature level in ° C duration level in ° C -in minutes Cake mixtures Sheet cake with topping 1 sheet 1 150 – 160 35 – 45 1 190 – 200 2 sheets 1 + 3 160 – 170 30 – 50 – – Cake in a round tin/ square tin 1 150 – 160 50 – 80 2 160 – 170 Fruit cake base 1 150 – 160 20 – 30 2 170 – 180 Short pastries Sheet cake with a dry topping e.g. crumble 1 sheet 1 160 – 170 40 – 60 1 200 – 210 2 sheets 1 + 3 160 – 170 60 – 80 – – Sheet cake with a moist topping e.g. cream icing 1 sheet 1 150 – 160 60 – 90 – – Cake in a tin e.g. quark cake 1 15...
Este manual também é adequado para os modelos :Fornos - CF23850/10 (2.58 mb)