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Facilité d'utilisation
Set the end of operation using the rotary selector (e. g. ‚.: „ ‹ o'clock). 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 KJclock function button to exit the clock function. Setting the clock Checking, correcting or deleting settings You can only change the clock when no other clock function is 1. To check your settings, press the KJ clock function button active. repeatedly until the corresponding symbol lights up. 1. Press the KJ clock function button repeatedly until 2. If necessary, you can correct your setting using the rotary the KJand 3 symbols light up. selector. 2. Set the clock using the rotary selector. 3. If you wish to cancel your setting, turn the rotary selector anti- The setting is applied automatically. 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 or more levels If you are baking on several levels, you should preferably use baking trays and insert these 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 more quickly and can be taken out earlier. If you wish to bake on two levels using a baking tray and a universal pan, you should insert the baking tray at shelf height 3 and the universal pan at shelf height 1. Baking table for basic doughs/cake mixtures The values in the table are guidelines and apply to enamelled baking trays and dark 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. Lower temperatures will generally allow 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. Hot air 3 Top/ bottom heat % Basic dough Shelf position Temperature in ° C Baking time in minutes Shelf position Temperature in °C Sponge Tray bake with topping 1 1 + 3 160 - 170 150 - 160 30 - 45 40 - 50 3 - 170 - 180 - Springform cake tin/ loaf tin Flan-base cake tin 1 1 150 - 160 160 - 170 60 - 80 20 - 35 2 2 160 - 170 170 - 180 * Preheat oven Hot air 3 Top/ bottom heat % Basic dough Shelf posi- Tempera- Baking time in Shelf posi- Temperation ture in ° C minutes tion ture in ° C Shortcrust pastry Tray bake with dry topping, e. g. crumble 1 160 - 170 45 - 70 3 180 - 190 1 + 3 160 - 170 60 - 80 - - Tray bake with moist topping, e. g. egg custard 1 150 - 170 60 - 80 - - Springform cake tin, e. g. cheesecake 1 150 - 160 50 - 90 2 160 - 180 Flan-base cake tin 1 150 - 160* 20 - 35 2 170 - 180* Sponge mixture Swiss roll 1 180 - 190* 10 - 15 3 190 - 200* Flan-base cake tin 1 160 - 170 20 - 30 2 160 - 170 Sponge (6 eggs) 1 150 - 160 30 - 45 2 160 - 170 Sponge (3 eggs) 1 150 - 160* 20 - 30 2 160 - 170* Yeast dough Tray bake with dry topping, e. g. crumble 1 160 - 170 40 - 60 3 170 - 180 1 + 3 160 - 170 45 - 65 - - Savarin/plaited loaf (500 g) 1 160 - 170 30 - 40 3 170 - 180 Springform cake tin 1 160 - 170 30 - 40 2 160 - 170 Ring cake tin 1 160 - 170 35 - 45 2 170 - 180 * Preheat oven Hot air 3 Top/ bottom heat % Small baked products Shelf posi- Tempera- Baking time in Shelf posi- Temperation ture in °C minutes tion ture in ° C Yeast dough 1 160 - 170 20 - 25 3 170 - 180 1 + 3 160 - 170 20 - 30 - - Meringue mixture 1 80 100 - 130 3 80 1 + 3 80 150 - 170 - - Puff pastry 1 190 - 200* 20 - 30 3 200 - 210* 1 + 3 190 - 200* 25 - 35 - - Choux pastry 1 190 - 200* 25 - 35 3 200 - 210* 1 + 3 190 - 200* 30 - 40 - - Sponge mixture, e. g. muffins 1 150 - 160* 25 - 35 3 160 - 170* 1 + 3 150 - 160* 25 - 35 - - Shortcrust pastry, e. g. butter biscuits 1 140 - 150* 15 - 20 3 140 - 150* 1 + 3 130 - 140* 20 - 30 - - 1 + 3 + 4 130 - 140* 20 - 35 - - * Preheat oven Hot air 3 Top/ bottom heat % Bread/ bread rolls Shelf posi- Tempera- Baking time in Shelf posi- Temperation ture in °C minu...