User manual AEG-ELECTROLUX ECO38212W

[. . . ] Important: Information on how to avoid damaging the appliance. 1. These numbers indicate step by step how to use the appliance. These operating instructions contain information on steps you can take yourself to rectify a possible malfunction. Refer to the section "What to do if. . . ". 2 Contents Safety . [. . . ] On the right, 80 will appear as the suggested temperature. On the left, the current core temperature will be displayed, e. g. Setting the desired oven function and temperature. 4. Set the desired core temperature using the + or buttons, e. g. As soon as the current core temperature equals the set core temperature, a signal will sound and the oven will automatically switch itself off. To switch off the signal, press the H button. 3 When the core temperature gauged within the meat falls below the set core temperature, the oven automatically switches itself on again in order to keep the meat warm. 1 Warning: The meat probe is hot. There is a risk of being burned when removing the plug and the tip of the meat probe. Remove the meat probe's plug from the socket and remove the meat from the oven with the meat probe still inserted. Switch off the oven functions and temperature. Switch off the appliance if required. Changing the core temperature: Even after the temperature has been set it can be changed by pressing + or - a number of times. 22 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. Press the safety catch and keep it depressed. Hot Air ¥ Type of pastry or cake Sponge base Pudding bowl or ringshaped cakes Madeira cake (square/rectangular baking tin) Flan case Apple flan, very thin Fairy cakes Shortcrust pastry Large cheesecake Covered fruit pie Cheesecake on the tray Puff pastry French apple tart Sponge cake Sponge cake (DIN) Flan case Swiss roll Yeast dough Pudding bowl/ringshaped cakes Plaited roll/ring, plaited Danish pastry Butter cake/sugar cake sugar-topped cakes Sponge cake with crumble topping Apple crumble (DIN) Cheesecake (tray) Fruit loaf (500 g flour) Pizza (round baking sheet) 150-170 150-170 1 3 160-180 170-190 1 3 45-60 30-40 150-170 150-160* 150-170* 1 3 3 160-180 170-180* 180-200* 2 3 3 25-40 25-30 10-15 150-170* 1 190-200* 1 40-50 140-160 150-170 --1 1 --170-190 170-190 160-180 1 1 2 60-90 + 10 mins. standing time 50-60 50-70 150-170 1 160-180 1 50-70 Temperature in °C Shelf position Conventional ¡ Temperature in °C Shelf position Baking time in minutes 140-160 150-170 150-170 150-170 1 3 1 3 150-170 170-190 170-190* 180-190 1 2 1 3 70-80 20-25 45-60 20-30 160-180 3 190-200* 3 25-30 150-170 150-170 150-170 150-170* 230-250* 3 3 3 3 1 180-190 170-190 170-190 160-180* 250-270* 3 3 3 3 1 20-40 35-50 45-50 40-70 10-25 26 Hot Air ¥ Type of pastry or cake Biscuits Meringues Macaroons Small piped biscuits Anzac nutties Items made with puff pastry Danish pastries Choux pastry Cream puffs Swiss apple pie Swiss cheese pie Spinach/vegetable quiche, quiche lorraine Bread and bread rolls Herb bread Tinned white loaf Unleavened bread, pitta bread Pasta bake Potato gratin Dishes au gratin Hawaiian toast * Pre-heat the oven Conventional ¡ Temperature in °C Shelf position Baking time in minutes Temperature in °C Shelf position 80-90* 100-120 140-160 --160-180* 160-180* 160-180 ------- 3 3 ----3 3 3 ------- 80-90 150-170 160-180 180-200* 170-190* 3 3 3 2 3 3 150-180 20-30 15-30 25-35 20-30 20-40 25-40 35-50 40-50 40-60 190-210* 3 Shortcrust and rich pastries 210-230* 210-230* 190-210* 1 1 1 170-190* 170-190* --180-200 180-200 200-220 3 2 --1 2 3 190-210* 180-200* 230-250* 3 1 2 45-60 40-50 15-25 240-260 3 14-16 Frozen Foods Hot Air ¥ + Conventional ¡ Type of pastry or cake Temperature in °C Shelf position Baking time in minutes Pizza (frozen) Lay on the grill tray, insert baking tray below (shelf Follow the manufacturer's Follow the manufacturposition in accordance with instructions as stated on er's instructions as statthe manufacturer's instructhe package ed on the package tions as stated on the package) Also observe the manufacturer's instructions for all other frozen products. 27 Pizza Setting The stated baking times are for guidance only Pizza Setting ¦ Type of pastry or cake Shortcrust pastry Large cheesecake (750 g soft cheese, loose-bottomed tin, 26 cm) Covered fruit pie Cheesecake on the tray Blackcurrant cake, initial baking for base Blackcurrant cake finish baking Puff pastry French apple tart Yeast dough Cheesecake Pizza Biscuits Anzac nutties Shortcrust and rich pastries Spinach quiche Bread and bread rolls Unleavened bread Soufflés and dishes au gratin Baked cabbage with a crispy topping Macaroni and leek cheese * Pre-heat the oven Temperature in °C Shelf position Baking time in minutes 150-160 150-160 150-160 160-170 150-160 160-170* 150-160 220* 160-170 190-200 200-220* 2 2 2 2 2 2 2 1 1 2 2 60-90 + 10 mins. standing time 45-60 45-55 15 30 40-45 35-45 15-20 25 30-35 21 180-200 180-200 1 1 30 37 Frozen foods Type of pastry or cake Temperature in °C Pizza setting ¦ Shelf position Lay on the grill tray, insert baking tray below (shelf position in accordance with the manufacturer's instructions as stated on the package) Baking time in minutes Follow the manufacturer's instructions as stated on the package Frozen pizza Follow the manufacturer's instructions as stated on the package Also observe the manufacturer's instructions for all other frozen products. 28 Roasting For roasting use the hot air ¥ oven function. Ovenware for roasting · Any heat-resistant dish is suitable for roasting (Refer to the manufacturer's instructions!). · If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!). · You can roast large roasting joints directly in the universal tray or on the shelf with the universal tray inserted below (e. g. , turkey, goose, 34 chickens, 3-4 knuckles of veal). · We recommend roasting all lean forms of meat in a casserole dish with a lid (e. g. , veal, marinated beef, pot roast, frozen meat). In this way the meat will retain its juices. · You can roast all forms of meat that are to be browned or crisped in a casserole dish without a lid (e. g. , pork joints, meat loaf, lamb joints, mutton, duck, 1-2 knuckles of veal, 1-2 chickens, small poultry, sirloin, fillet, game). 3 If you use dishes for roasting the oven will not get so dirty! Notes on the roasting table Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. · We recommend roasting meat and fish in the oven from a weight of 1kg. · To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish. · Turn the joint as required (after 1/2 - 2/3 of the cooking time). 3 Baste large joints and poultry with meat juices 2 several times during cooking. [. . . ] Grasp the upper plate of glass by its lower edge and push it against the pressure spring and towards the oven door handle until it comes free (á). Hold the plate gently underneath and slide it out (à ). Removing the centre glass plates 1. Grasp the centre plates of glass by their lower edges one after another and push them towards the over door handle until they come free (á). Hold the plates gently underneath and slide them out (à). Clean the door glass 42 Replacing the centre glass plates 1. [. . . ]