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Instructions Black & Decker, Modèle COMPETENCE B4130-1

Fabricant : Black & Decker
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Remove the meat probe plug from the socket, then take the cooked food from the oven with the meat probe still inserted. 7. Switch off the oven functions and temperature. If necessary, switch off the appliance. Changing the core temperature. It is possible to change the selected temperature afterwards by pressing + or - several times. 26 Mechanical Door Lock When the appliance is delivered, the door lock is deactivated. Activate the door lock Pull the safety catch forwards until it locks in place. Open the oven door: 1. Shut the door. 2. Press the safety catch and keep it depressed. 3. Open the doors. Close the oven door Close the door without pressing the safety catch. Deactivating the door lock Press the safety catch back into the panel. 3 Switching off the appliance does not cancel the mechanical door lock. 27 Uses, Tables and Tips Baking Use the pizza & bakingS, fan cookingU or conventionalO oven functions for baking. 3 Remove the fat filter when baking, as otherwise the baking time is longer and the surface will brown unevenly. Baking tins • Coated baking tins and tins made of dark metal are suitable for conventionalO heat. • Light metallic, glass and ceramic containers are also suitable for pizza & bakingS and fan cookingU. Shelf positions • Pizza & bakingS or conventionalO can both be used for baking on one level. • Using fan cookingU it is possible to bake flat, dry cakes and pastries on up to 3 baking trays at the same time 1 Baking tray e.g., shelf position 3 1 Baking tin: e.g., shelf position 1 2 Baking trays: Shelf positions 1 and 4 3 Baking trays: Shelf positions 1, 3 and 5 General information 3 • Always count the shelf positions from the bottom upwards. • Insert baking trays with the sloped edge to the front! • Always place cake tins in the middle of the shelf. • With pizza & baking S or conventional O you can also bake two items simultaneously by placing the tins next to one another on the shelf. There is no significant increase in baking time. Notes on the baking tables In the tables you will find information on temperatures, cooking times and shelf positions for a selection of dishes. • The temperatures and cooking times are for guidance only since these are dependent on the mixture, quantity and cake tin used. • We recommend that you use the lower temperature initially and only select a higher temperature if necessary, e.g., if more browning is required or the cooking time is too long. • If you cannot find specific information for one of your own recipes, use information given in a similar recipe for guidance. • When cakes are baked on trays or in tins on more than one oven position at once the baking time may be increased by 10-15 minutes. • Items that might drip (e.g., pizzas, fruit flans) should only be prepared on one level. • Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. In this case please do not change the temperature setting. Differences in the degree of browning will balance out during baking. 2 For longer cooking times switch off the oven approx. 10 minutes before the end of the cooking time to make use of the residual heat. Unless otherwise stated, the information in the tables assumes starting with a cold oven. Baking Table Baking on one shelf position Type of cake or pastry Pizza & baking SConventional OTime Shelf position from bottom Temperature .C Shelf position from bottom Temperature .C For both functions Hrs.: Mins. Cakes in cake tins Ring-shaped or bowl-shaped cakes 1 150-160 1 160-180 0:50-1:10 Madeira cake/ king cake 1 140-160 1 150-170 1:10-1:30 Sponge cake 1 150-160 1 160-180 0:25-0:40 Shortcrust pastry flan base 3 170-180 2 190-2101 0:10-0:25 Sponge flan base 3 150-170 2 170-190 0:20-0:25 Covered apple flan 1 150-170 1 170-190 0:50-1:00 Savoury flan (e.g., quiche lorraine) 1 160-180 1 190-210 0:30-1:10 Cheesecake 1 140-160 1 170-190 1:00-1:30 Cakes and pastries on baking trays Plaited roll/ring 3 160-170 3 170-190 0:30-0:40 Fruit loaf 3 150-1701 3 160-1801 0:40-1:00 Bread (rye bread) initially .....................................then 1 .180-2001 140-160 2 2501 160-180 0:20 0:30-1:00 Cream puffs/eclairs 3 160-1701 3 190-210 0:15-0:30 Swiss roll 3 150-1701 3 180-2001 0:10-0:20 Dry streusel cake 3 150-160 3 160-180 0:20-0:40 Butter cake/sugar cake 3 160-1701 3 190-2101 0:15-0:30 Ring-shaped or bowl-shaped cakes 1 150-160 1 160-180 0:50-1:10 Madeira cake/ king cake 1 140-160 1 150-170 1:10-1:30 Sponge cake 1 150-160 1 160-180 0:25-0:40 Shortcrust pastry flan base 3 170-180 2 190-2101 0:10-0:25 Sponge flan base 3 150-170 2 170-190 0:20-0:25 Covered apple flan 1 150-170 1 170-190 0:50-1:00 Savoury flan (e.g., quiche lorraine) 1 160-180 1 190-210 0:30-1:10 Cheesecake 1 140-160 1 170-190 1:00-1:30 Cakes and pastries on baking trays Plaited roll/ring 3 160-170 3 170-190 0:30-0:40 Fruit loaf 3 150-1701 3 160-1801 0:40-1:00 Bread (rye bread) initially .....................................then 1 .180-2001 140-...