User manual AEG-ELECTROLUX EKM6746X

[. . . ] When you are lighting any burner check that it is lit before you leave the appliance. When turning off a burner, do not leave the appliance until the flame has gone out. Never place plastic or any other material which may melt in or on the oven. Do not leave the grill pan handle in position when grilling as it will become hot. [. . . ] To install a shelf, reverse the above steps. Each shelf position has an upper and lower support wire, ensure the shelf is placed between these two support wires. 16 HINTS AND TIPS · Arrange the shelves in the required positions before switching the oven ON. Shelf positions are counted from the bottom upwards. · When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. · When batch baking one type of food, e. g. Victoria sandwich cakes, those of similar size will be cooked in the same time. · It is recommended that when baking larger quantities the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. · Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. Do not place cookware and cooking pots with rough bases e. g. cast iron on the oven door as damage to the glass may occur. 17 OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10°C to suit individual preferences and requirements. FAN OVEN FOOD Biscuits Bread Bread rolls/buns Cakes: POSITION COOKING TEMP °C 180 - 190 200 - 220 200 - 220 160 - 170 160 - 170 160 - 170 140 - 150 130 - 140 130 - 140 POSITION 4 1 1 4 3 3 2 2 1 TOP OVEN COOKING TEMP°C 170 - 190 200 - 220 200 - 220 170 - 180 160 - 170 160 - 170 140 - 150 140 - 150 130 - 140 APPROX COOK TIME (m) 10 - 20 25 - 30 15 - 20 18 - 25 18 - 20 18 - 25 1¼ - 1½h 2¼ - 2½h 3 - 4½h depends on size 1¼ - 1½h 2½ - 3h 25 - 30 45 - 65 2½ - 3h 1¼ - 1½h 20 - 30 20 - 25 40 - 50 1½ - 2h 40 - 45 30 - 35 20 - 30 25 - 40 15 - 20 25 - 35 25 - 45 Shelf Small & Queen Sponges Victoria Sandwich Madeira Rich Fruit Christmas positions are not Gingerbread Meringues Flapjack Shortbread Casseroles: Beef/Lamb Chicken Convenience Foods Fish Fish Pie (Potato Topped) Fruit Pies/Crumbles Milk Puddings Pasta/Lasagne etc. Pastry: Choux Eclairs, Profiteroles Flaky/Puff Pies Mince Pies Meat Pies Quiche, Tarts, Flans critical but ensure that oven shelves 140 - 150 3 140 - 150 80 - 100 2 90 - 100 170 - 180 3 170 - 180 130 - 140 3 140 - 150 140 - 160 2 140 - 160 180 - 190 2 180 - 190 Follow manufacturer's instructions 170 - 190 3 170 - 190 190 - 200 2 190 - 200 190 - 200 2 190 - 200 130 - 140 3 140 - 150 190 - 200 3 170 - 180 190 - 200 170 - 180 210 - 220 190 - 200 190 - 210 180 - 210 3 3 3 3 3 3 180 - 190 170 - 180 210 - 220 190 - 200 190 - 210 180 - 200 are Shortcrust evenly spaced Roasting Meat, Poultry 160 - 180 2 160 - 180 see roasting chart 8 - 12 30 - 40 20 - 30 1 - 1½h 1 - 1½h 25 - 40 15 - 25 Scones Shepherd's Pie Soufflés Vegetables: when more Baked Jacket Potatoes Roast Potatoes than one is 210 - 220 190 - 200 170 - 180 180 - 190 180 - 190 4 2 3 3 4 4 4 220 - 230 190 - 200 170 - 180 180 - 190 180 - 190 200 - 210 200 - 210 Yorkshire Puddings: Large Individual used 210 - 220 200 - 210 Note: Shelf positions are counted from the bottom of the oven. 18 ROASTING CHART INTERNAL TEMPERATURES ­ Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C MEAT Beef/ Beef boned Mutton/Lamb TEMPERATURE 160-180°C 160-180°C COOKING TIME 20-35 minutes per ½kg (1lb) and 20-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 15-20 minutes per ½kg (1lb) and 20 minutes over 15-20 minutes per ½kg (1lb) up to 3½kg (7lb) then 10 minutes per ½kg (1lb) over 3½kg (7lb) 25-35 minutes per ½kg (1lb) and 25-30 minutes over 35-40 minutes per ½kg (1lb) and 35-40 minutes over 20 minutes per ½kg (1lb) and 20 minutes over Pork/Veal/Ham 160-180°C Chicken 160-180°C Turkey/Goose 160-180°C Duck 160-180°C Pheasant 160-180°C Rabbit 160-180°C The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 20 ­ 30 min. cooking time. 19 DEFROST FEATURE This main oven function defrosts most foods faster than more conventional methods. To prevent streaking finish with a soft cloth. Stainless Steel cream cleaners are abrasive and should be avoided as they may dull the surface finish. Any spillage on the stainless steel finish must be wiped off immediately. Do not attempt to remove any of the control knobs from the appliance as this may cause damage and is a safety hazard. CLEANING THE CONTROL KNOBS AND HANDLES It is strongly recommended that only hot soapy water is used for cleaning the control knobs and handles. ANY OTHER CLEANING MATERIALS MAY DULL THE SURFACE FINISH. REMOVING AND REPLACING WIREWORK RUNNERS THE SIDE PANEL 1. Remove all shelves and furniture from the oven. Hold the wirework at the bottom, unclip from the cavity side and gently pull towards the centre of the oven. Unhook the runner at the top and remove from the cavity. To replace the runners, hook the wirework side runner into the cavity, slide back and press into place. Ensure the wirework runners are firmly in position before replacing the oven shelves. CAVITY CENTRE 21 CLEANING THE HOB Clean the hotplate top using a mild abrasive. Take care not to damage the spark electrodes. [. . . ] Place the appliance in its intended position and level appliance. Mark a position 100mm from the top of the rear right hand corner. This gives the position of the wall anchor point for the stability chain. The stability chain anchor point on the appliance is shown in the diagram Fig. [. . . ]