User manual AEG-ELECTROLUX EHGL4-4

[. . . ] user manual Cooker EH GL4-4 2 electrolux Electrolux. Thinking of you. Share more of our thinking at www. electrolux. com Contents Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Description of the Appliance . . . . . . . . . . . . . . . . . . 4 Before Using for the first time . . . . . . . . . . . . . . . . . [. . . ] · If you cannot find the settings for a particular recipe, look for the one that is most similar. · If baking cakes on baking trays or in tins on more than one level, baking time may be extended by 10-15 minutes. · Moist recipes (for example, pizzas, fruit flans, etc. ) are baked on one level. · Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses. · Your new oven may bake or roast differently to your previous appliance. So adapt your normal settings (temperature, cooking times) and oven shelf levels to the recommendations in the following tables. 3 When frozen foods are used the trays in- This does not significantly increase baking time. oven levels 1, 3 and 5 General instructions · Insert the tray with the bevel at the front. · With Conventional or Convection with ring heating element you can also bake with two tins next to one another on the oven shelf at the same time. 2 With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 16 electrolux Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes Sponge cake Sponge cake Flan base - short pastry Flan base - sponge mixture Apple pie Apple pie (2tins Ø20cm, diagonally off set) Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Plaited bread/bread crown Christmas stollen Bread (rye bread) -first of all -then Cream puffs/eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Butter plait Fruit flans (made with yeast dough/sponge mixture)2) Fruit flans (made with yeast dough/sponge mixture)2) Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional Convection with ring heating element Conventional Conventional Conventional Conventional 1 1 1 1 3 3 1 1 1 1 1 3 3 1 150-160 140-160 140 160 170-180 1) Oven function Oven level Temperature °C Time Mins. 50-60 60-80 30-40 30-40 20-25 25-30 50-60 60-80 60-80 45-55 80-90 45-55 50-60 10 30-60 30-45 10-20 20-30 20-30 40-50 40-50 150-170 170-190 160 180 160-180 170-190 170-190 160-1801) 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 170-1801) 150 Cakes/pastries/breads on baking trays Conventional Conventional Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Conventional 3 3 3 3 3 3 3 170 40-50 electrolux 17 Type of baking Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray Oven function Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Oven level 3 3 1 1 1 1 Temperature °C 160-170 160-1801) 180-2001) 200-2201) 200-220 180-200 Time Mins. 50-70 50-70 30-50 15-25 10-20 40-55 Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional 3 3 3 3 3 3 3 3 3 3 3 3 150-160 140 1601) 160-170 80-100 100-120 150-160 170-1801) 1801) 2001) 1401) 1701) 15-25 25-35 20-30 15-25 90-150 60-90 20-40 20-30 20-35 20-35 20-30 20-30 18 electrolux Baking on more than one oven level Convection with ring heating element Convection with ring heating element Type of baking Temperature in °C Time Mins. Shelf positions from bottom 2 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven 1/4 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 ----1/3/5 1/3/5 --------------160-1801) 140-160 150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 1401) 35-45 25-35 20-30 30-40 20-30 90-150 60-90 30-40 25-35 30-40 25-40 3 levels Biscuits/small cakes/pastries/rolls Tips on Baking Baking results The cake is not browned enough underneath The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short Remedy Place cake lower Use a slightly lower setting Set a longer baking time Baking times cannot be reduced by setting higher temperatures Use less liquid. Pay attention to mixing times, especially if using mixing machines Set oven temperature higher. Set a shorter baking time Too much liquid in the mixture Cake is too dry Oven temperature too low Baking time too long electrolux 19 Baking results Cake browns unevenly Possible cause Oven temperature too high and baking time too short Mixture is unevenly distributed Grease filter is inserted Remedy Set a lower oven temperature and a longer baking time Spread the mixture evenly on the baking tray Take out the grease filter Use a slightly higher oven setting Take out the grease filter Cake does not cook in the baking time given Temperature too low Grease filter is inserted Pizza setting table Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1 Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza-like dish from Alsace) Piroggen (Russian version of calzone) 1) Pre-heat the oven Temperature °C 200 - 2501) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 1) 160 180 1801) 2001) 2501) Time Mins. 10 - 15 20 - 30 45 - 60 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 15 40 - 50 10 - 20 15 - 25 Bakes and gratins table Dish Pasta bake Lasagne Vegetables au gratin1) Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven Oven function Conventional Conventional Convection grilling Convection grilling Conventional Conventional Convection grilling Shelf position 1 1 1 1 1 1 1 Temperature °C 180-200 180-200 160-170 170 180-200 180-200 160-170 Time Mins. 45-60 40-50 20-30 20-30 40-60 50-60 40-60 20 electrolux Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (500 g) Baguettes Fruit flans Oven function Conventional Convection with ring heating element Conventional Conventional Shelf position 3 3 3 3 Temperature °C as per manufacturer's instructions 200-220 as per manufacturer's instructions as per manufacturer's instructions Time as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions 1) Comments: Turn chips 2 or 3 times during cooking Roasting Oven function: Conventional or Convection grilling Roasting dishes · Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). · Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. · For all lean meats, we recommend roasting these in a roasting tin with a lid. · All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. Roasting table Type of meat Beef Pot roast Roast beef or fillet - rare - medium - well done per cm. of thickness 1-1. 5 kg 3 Tips on using the roasting chart · · · · · The information given in the following table is for guidance only. We recommend cooking meat and fish weighing 1 kg and above in the oven. To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. If required, turn the roast (after 1/2 - 2/3 of the cooking time). [. . . ] For more detailed information about recycling of this product, please contact your local city office, your household waste disposal service or the shop where you purchased the product. W 3 Where should you take your old machines?You can return these to any shop selling new machines or dispose of them at official S. EN. S collection points or official S. EN. S recycling facilities. The official S. EN. S collection points are listed at www. sens. ch. Warning: So that the old appliance can no longer cause any danger, make it unusable before disposing of it. [. . . ]