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Resumen del manual
4. Press and hold the ± info button for 3 seconds. Your appliance will be locked after 30 seconds. The ‚ symbol appears on the temperature display. Note: If you try to switch the locked appliance on, - †. appears in the temperature display. Interrupting permanent lock 1. Press and hold the ± info button until ™.‚ appears in the temperature display. 2. Turn the temperature selector until ™.‹ appears on the temperature display. 3. Press and hold the ± info button until the ‚ symbol goes out. The permanent lock is interrupted. 4. Switch the appliance on within 30 seconds. After the permanent lock is switched off, it is reactivated after 30 seconds. Unlocking the appliance permanently 1. Press and hold the ± info button until ™.‚ appears in the temperature display. 2. Turn the temperature selector until ™.‹ appears on the temperature display. 3. Press and hold the ± info button until the ‚ symbol goes out. 4. Within 30 seconds, press and hold the info button again for 3seconds. 5. Turn the temperature selector until ™‚ ‹ appears on the temperature display. 6. Press and hold the ± info button for 3 seconds. The appliance is permanently unlocked. Baking Baking tins Use dark metal baking tins. Tinplate and glass dishes increase the baking time required and the cake will not brown evenly. Baking trays We recommend that you only use original baking trays, as these have been optimally designed for the cooking compartment and the operating modes. Always carefully push the baking trays in as far as they will go. Make sure that the sloping edge of the baking tray always faces the appliance door. Baking on one level When baking with 3 Hot air, note the following: Cakes in tins, shelf position 2 Cakes on trays, shelf position 3. Baking on two levels: Use 3 Hot air. Universal pan in shelf position Baking tray at shelf position 1. Baking trays that are placed in the oven at the same time will not necessarily be ready at the same time. Baking table for basic doughs and baked products The details given in the table are average values and apply to the use of enamelled baking trays and dark-coloured baking tins. The values may vary depending on the type and amount of dough/mixture and on the baking tin. We recommend that you set the lower of the specified temperatures the first time. A lower temperature will generally provide more even browning. If you are baking according to your own recipe, use similar recipes in the table as a guide. Observe the notes in the table about preheating. 3Hot air Top/ bottom heat % Basic dough Shelf Tempera- Baking time in Shelf Tempera- position ture in ° C minutes position ture in ° C Sponge mixture Tray bake with topping 3 160-180 25-35 2 170-190 1+ 3 140-160 40-50 - - Springform tin/loaf tin (cake) 2 160-180 50-70 2 150-170 Flan-base cake tin 1 150-170 20-35 3 160-180 Shortcrust pastry Tray bakes with dry topping, e. g. crumble 3* 160-180 20-65 1 180-200 1+ 3 160-180 55-70 - - Tray bakes with moist topping, e. g. egg custard 3 150-170 60-80 2 160-180 Springform cake tin, e. g. cheesecake* * 2 160-180 50-90 1 160-180 Flan-base cake tin 2 160-180 50-90 1 180-200 Sponge mixture Swiss roll 3 180- 190* 15-20 2 170-190* Flan-base cake tin 2 150-170 20 2 150-170 Sponge (6 eggs) 2 160-180 40-50 2 150-170* Sponge (3 eggs) 2 150-170 30-40 2 160-180* * Preheat oven ** Switch the oven off and allow the cake to cool down for approximately 20 minutes in the appliance with the door closed. 3Hot air Top/ bottom heat % Basic dough Shelf Tempera- Baking time in Shelf Tempera- position ture in ° C minutes position ture in °C Yeast dough Tray bakes with dry topping, e. g. crumble 3 160-180 25-35 3 170- 180 1+ 3 150-170 35-45 - - Tray bakes with moist topping, e. g. egg custard 3 160-180 40-50 3 160- 180 Savarin/ plaited loaf (500 g) 3 140-160 25-55 2 170- 190 Springform cake tin 2 140-160 30-45 2 150- 170 Ring cake tin 2 140-160 35-70 2 150- 170 * Preheat oven * * Switch the oven off and allow the cake to cool down for approximately 20 minutes in the appliance with the door closed. 3 Hot air Top/ bottom heat % Small baked products Shelf Tempera- Baking time in Shelf Tempera- position ture in ° C minutes position ture in ° C Yeast dough 3 160-180 20-35 2 190-210 1+ 3 160-180 25-35 - - Meringue mixture 3 80-90* 200-240 2 80-100* 1+ 3 80-90* 200-250 - - Puff pastry 3 180-200 20-35 2 180-200 3+ 1 180-200 25-35 - - 1+ 3+ 5 170-90 35-45 - - Choux pastry, e. g. eclairs 3 190-200 25-40 2 210-230 1+ 3 190-210 30-40 - - Sponge mixture, e.g. muffins - - 20-25 3 180-200 1+ 3 160-180 25-30 - - Shortcrust pastry, e. g. butter biscuits 3 140-160 15-25 3 130-150 1+ 3 130-150 25-35 - - 1+ 3+ 4 130-150 30-40 - - * Preheat the oven for 10 minutes Baking table for dishes and pre- preparedfrozen meals Circotherm intensive 6 is particularly suitable for freshly prepared dishes that require a lot of heat from underneath and for frozen convenience products. Note the following points: ¦ Line the baking tray with greaseproof paper ¦ Sprea...
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