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manual abstract
The appliance switches off and waits until the appropriate time to switch on ( ‚‚ : ‹‹ in the example). The appliance switches off automatically at the time set for the end of operation ( ‚.: „ ‹ ) . 6. Turn the operating mode and temperature selector back to the U position. 7. Press the KJ clock function button to exit the clock function. Setting the clock You can only change the clock when no other clock function is active. 1. Press the KJ clock function button repeatedly until the KJand 3 symbols light up. 2. Set the clock using the rotary selector. The setting is applied automatically. Checking, correcting or deleting settings 1. To check your settings, press the KJ clock function button repeatedly until the corresponding symbol lights up. 2. If necessary, you can correct your setting using the rotary selector. 3. If you wish to cancel your setting, turn the rotary selector anti- clockwise to the original value. Baking Do not use shelf height 2 when baking with the 3 Hot air operating mode. The air circulation would be impaired and this will have a negative effect on your baking. Baking accessories Baking tins Use dark-coloured metal baking tins. Tinplate and glass dishes increase the baking time required and the cake will not brown evenly. If you wish to bake using tinplate tins and % Top/ bottom heat, you should use shelf height 1. Always place a loaf tin diagonally and a round baking tin in the centre of the wire rack. 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 is facing the appliance door. Baking on two levels When baking on two levels, you should preferably use baking trays and put them in at the same time. Bear in mind that your items may brown at different rates on each level. The items on the top level will brown most quickly and can be taken out earlier. Baking table for basic doughs/cake mixtures The information in the table is a guideline and applies to both aluminium 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. The values for bread dough apply to both dough placed on a tray and dough placed in a loaf tin. We recommend that you set the lower of the specified temperatures the first time. This will generally allow more even browning. If you are baking with your own recipe, use similar recipes in the table as a guide. Observe the notes in the table about preheating. 3 Hot air % Top/ bottom heat Basic dough Shelf Tempera- Baking time in Shelf Tempera- height ture in ° C minutes height ture in ° C Rich sponge mixture Tray bakes with topping 1 150 - 160 30 - 40 1 180 - 190 1 + 3 150 - 160 35 - 45 - - Springform cake tin/ loaf tin 1 150 - 160 55 - 70 2 160 - 170 Shortcrust pastry Tray bake with dry topping, e. g. crumble 1 160 - 170 45 - 55 1 190 - 200 1 + 3 160 - 170 60 - 70 - - Tray bake with moist topping, e. g. egg custard 1 160 - 170 70 - 80 1 190 - 200 Springform cake tin, e. g. sponge base cheesecake 1 160 - 180 50 - 90 2 170 - 180 Flan tin 1 160 - 170* 25 - 35 2 170 - 180* Sponge mixture Swiss roll 1 180 - 190* 10 - 15 1 200 - 210* Sponge (6 eggs) 1 150 - 160 25 - 40 2 160 - 170 Sponge (3 eggs) 1 150 - 160* 25 - 35 2 160 - 170* Yeast dough Tray bake with dry topping, e. g. crumble 1 160 - 180 45 - 55 1 180 - 200 1 + 3 170 - 180 50 - 60 - - Savarin/plaited loaf (500 g) 1 160 - 170 35 - 45 1 180 - 190 Springform cake tin 1 160 - 170 30 - 40 2 160 - 170 Ring cake tin 1 160 - 170 35 - 45 2 170 - 180 * Preheat oven 59 3 Hot air % Top/ bottom heat Small baked items Yeast dough Shelf height 1 1 + 3 Temperature in ° C 160 170 160 170 Baking time in minutes 15 25 20 30 Shelf height 2 - Temperature in ° C 180 190 - Meringue mixture 1 1 + 3 80 80 130 - 150 150 - 170 2 - 80 - Puff pastry/choux pastry 1 1 + 3 190 210* 190 210* 20 30 25 35 1 - 200 220* - Sponge mixture, e. g. muffins 1 1 + 3 150 160* 150 160* 25 35 30 40 1 - 170 180* - Shortcrust pastry, e. g. butter biscuits 1 1 + 3 140 150* 130 140* 15 - 20 20 25 2 - 150 160* - * Preheat oven 3 Hot air % Top/ bottom heat Bread/ bread rolls Bread rolls Shelf height 1 Temperature in °C 220* Baking time in minutes 15 - 25 Shelf height 1 Temperature in °C 240* Flatbread 1 220* 15 - 25 1 240* Bread dough 750 - 1,000 g Final baking 1 220* 35 - 40 2 220* Bread dough 1,000 - 1,250 g Initial baking Final baking 1 1 220* 180 10 - 15 40 - 45 2 2 240* 200 Bread dough 1,250 - 1,500 g Initial baking Final baking 1 1 220* 180 10 - 15 40 - 50 2 2 240* 200 * Preheat oven Baking table for fresh meals and pre- preparedfrozen products Please note the following points: ¦ Line the baking tray with greaseproof paper ¦ Spread chips out in a single layer ¦ Turn frozen potato products half way through the baking time ¦ Do not season frozen potato products unti...