User manual JUNO JEB95211E

[. . . ] COMPETENCE B 8139-4-m Built-in single oven User Instructions Dear customer, Before using your new appliance, please read these operating instructions through carefully. They will enable you to make use of all the technical benefits of your new appliance. The instructions contain important information on safe use, installation and care. Pass them on to any subsequent owner of the appliance. ! The warning triangle and/or the specific words (Warning!, Caution!, Important!) are used to highlight instructions that are important for your safety or for the function of the appliance. [. . . ] at 250 °C for 12 to at 29 OPERATING INSTRUCTIONS Baking Tables Baking with Ventitherm and conventional Heat The information given in bold shows you the best oven function to use in each case. Type of Cake or Pastry Ventitherm Conventional Heat Time Shelf Pos. from Bottom Cakes in Cake Tins Ring-Shaped Cakes Madeira Cake/King Cake Sponge Cake Shortcrust Pastry Flan Base Sponge Flan Base Covered Apple Flan Savoury Flan (e. : Min. 150 ­ 160 150 ­ 160 150 ­ 160 170 ­ 180 160 ­ 170 150 ­ 170 170 ­ 180 140 ­ 150 2 2 3 3 3 2 2 2 170 ­ 180 160 ­ 170 170 ­ 180 180 ­ 200 180 ­ 200 170 ­ 180 180 ­ 190 160 ­ 170 0:50 ­ 1:10 1:10 ­ 1:30 0:30 ­ 0:40 0:20 ­ 0:30 0:20 ­ 0:25 0:45 ­ 1:00 0:30 ­ 1:10 1:10 ­ 1:40 Cakes and Pastries on Baking Sheets Plaited Roll/Ring Christmas Stollen pre-heat Rye Bread: pre-heat 10 min. at 230 °C Cream Puffs/Eclairs Swiss Roll pre-heat 3 3 160 ­ 180 170 ­ 180 3 3 160 ­ 170 160 ­ 170 3 3 170 ­ 180 170 ­ 180 0:30 ­ 0:50 0:45 ­ 1:10 2 3 3 170 ­ 180 190 ­ 200 180 ­ 200 0:45 ­ 1:05 0:20 ­ 0:30 0:12 ­ 0:20 30 OPERATING INSTRUCTIONS Type of Cake or Pastry Ventitherm Conventional Heat Time Shelf Pos. from Bottom Butter Cake/Sugar Cake Fruit Flans (dough/sponge base) Fruit Flan (shortcrust pastry) Flat Cakes with Delicate Topping (curd cheese, cream) Unleavened Bread pre-heat Biscuits Shortcrust Biscuits Small Piped Biscuits Sponge Fingers Meringues Macaroons Small Pastries made with Yeast Dough Small Pastries made with Puff Pastry, pre-heat Rolls pre-heat 3 3 3 3 3 3 3 3 3 Temp. : Min. 160 ­ 170 150 ­ 160 150 ­ 160 180 ­ 200 0:20 ­ 0:30 0:40 ­ 1:00 3 170 ­ 180 0:30 ­ 1:00 3 140 ­ 160 3 160 ­ 180 0:40 ­ 1:20 3 200 ­ 220 0:10 ­ 0:15 150 ­ 160 140 ­ 150 150 ­ 160 80 ­ 100 100 ­ 120 150 ­ 160 3 3 3 3 3 3 170 ­ 190 160 ­ 180 170 ­ 190 100 ­ 120 120 ­ 140 170 ­ 190 0:15 ­ 0:30 0:15 ­ 0:35 0:15 ­ 0:30 2:00 ­ 2:30 0:40 ­ 1:10 0:20 ­ 0:40 3 170 ­ 180 3 190 ­ 210 0:20 ­ 0:35 3 180 ­ 200 0:20 ­ 0:40 31 OPERATING INSTRUCTIONS Baking with Pizza Function Cakes and Pastries Pizza function Time Shelf Pos. : Min. 150 ­ 170 160 ­ 170 140 -150 0:45 ­ 1:00 0:30 ­ 1:10 1:10 ­ 1:40 Cakes and Pastries on Baking Sheets Rye Bread: pre-heat: 10 min. at 230 Fruit Flan (on yeast dough/ sponge base) Fruit Flan (on shortcrust pastry) Flat Cakes with Delicate Topping (curd cheese, cream) Pizza (with deep topping) pre-heat Pizza (thin) pre-heat Unleavened Bread pre-heat Rolls pre-heat 3 160 ­ 170 0:50 ­ 1:05 3 150 ­ 160 0:40 ­ 1:00 3 150 ­ 160 0:40 ­ 1:10 3 140 ­ 160 0:40 ­ 1:20 1 1 2 2 250 250 200 ­ 220 160 ­ 180 0:12 ­ 0:14 0:08 ­ 0:10 0:10 ­ 0:15 0:20 ­ 0:40 32 OPERATING INSTRUCTIONS Tips on Baking Tip This is how to tell if your cake Push a wooden skewer into the highest point of the is cooked through cake. When no more cake mixture sticks to the wood, you can switch off the oven and utilise the residual heat. Observe (is sticky, not properly cooked mixing times, particularly when using kitchen applithrough, water marks) ances. The cake is too light Cake with moist topping/ cake, is not cooked through, is unevenly browned Next time use a dark cake tin or place the cake one shelf position lower. Next time bake at a lower temperature and increase the cooking time. 33 OPERATING INSTRUCTIONS Bakes and Gratins Table The information given in bold shows you the best oven function to use in each case. Dish Ventitherm Rotitherm Time Shelf Pos. from Bottom Pasta Bake Lasagne Vegetable Gratin Browned Baguettes Sweet Puddings Fish Pies Stuffed Vegetables Potato Bake 3 3 3 3 3 3 3 3 Temp. in °C 180 -190 160 ­ 180 180 ­ 200 200 ­ 220 160 ­ 180 180 ­ 190 160 ­ 180 160 ­ 180 Shelf Pos. in °C 150 ­ 160 150 ­ 160 150 ­ 160 150 ­ 160 Hr. : Min. 0:40 ­ 0:60 0:30 ­ 0:45 0:15 ­ 0:30 0:15 ­ 0:30 0:40 ­ 0:60 3 3 3 150 ­ 160 150 ­ 160 150 ­ 160 0:40 ­ 1:10 0:40 ­ 1:10 0:50 ­ 1:20 Frozen Ready Meals Table Food to be Cooked Shelf Pos. from Bottom 1 Oven Function Pizza function Temperature in °C 250 Time Hr. 0:06 ­ 0:09 Frozen Pizza pre-heat 250 °C Chips (600 ­ 1000 g) 5 Rotitherm 180 ­ 200 0:16 ­ 0:25 Baguettes 3 Ventitherm In accordance with the maker's instructions In accordance with the maker's instructions In accordance with the maker's instructions In accordance with the maker's instructions Fruit Flan 3 Ventitherm 34 OPERATING INSTRUCTIONS Roasting For roasting, use the Ventitherm oven function. , conventional heat or Rotitherm Ovenware for Roasting · Any heat-resistant dish is suitable for roasting. · If the dish has plastic handles, ensure that the handles are heat-resistant. · Large roasts can be roasted directly on the fat tray or on the shelf with the fat tray underneath (e. · We recommend roasting all lean types of meat in a casserole with a lid (e. [. . . ] · In accordance with heating testing standards, the appliance corresponds to Safety Class Y. · The furniture into wich the oven is to be installed must be temperature resistant to 100°C. This applies in particular to veneer, edging, plastic surfaces, adhesives and lacquers. The fronts of the surrounding furniture must be temperture resistant to at least 70°C. [. . . ]