User manual AEG-ELECTROLUX EOB53102X

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Manual abstract: user guide AEG-ELECTROLUX EOB53102X

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[. . . ] user manual Built in oven EOB 53102 2 electrolux Electrolux. Thinking of you. Share more of our thinking at www. electrolux. com Contents Safety information Product description Before first use Operation Helpful hints and tips Care and cleaning 2 3 5 6 9 13 What to do if. . . Technical data Installation Technical Assistance and Spare Parts 16 17 17 19 Subject to change without notice Safety information Warning!Always keep these user instructions with the appliance. [. . . ] To reduce condensation, ensure the oven is well heated before placing food in the oven cavity. A short oven preheating (about 10 minutes) will then be necessary before any cooking. We recommend you to wipe away condensation after each use of the appliance. Shelf supports 4 3 2 1 The oven has four shelf levels. The shelf positions are counted from the bottom of the oven as shown in the diagram. Shelf levels 2 and 4 are fitted with telescopic shelf supports, to allow an easier operation when inserting or removing the shelves. Pull the right and left hand telescopic shelf supports completely out. °C 10 electrolux Place the shelf or the grill pan on the telescopic shelf supports, then gently push them all inside the oven. °C Warning!Do not attempt to close the oven door if the telescopic shelf supports are not completely inside the oven. This could damage the door enamel and glass. For baking cakes Cakes require a moderate temperature (normally between 150 °C and 200 °C). In addition, the oven must be heated up beforehand - for about 10 minutes. The oven door should not be opened before at least 3/4 of the set cooking time is up. Normal short pastry dough should be cooked in a mould or tin for 2/3 of total cooking time required and then garnished as desired before being cooked completely. Clearly, the remaining cooking time depends on the type of garnish used (jam, fruit, etc. ). Care should be taken to ensure that any dough and cake mixes are of the right consistency since an unduly moist mix lengthens cooking time unnecessarily. The raw dough or mix should therefore be fairly difficult to detach from the spoon or beater. If three shelves are filled with cakes and tarts simultaneously, it is advisable to slot in an extra shelf between the two lower shelves G For cooking meat and fish Meat cooked in the oven should weigh at least 1 kg to prevent it from becoming too dry during cooking. Very tender red meat to be cooked rare, i. e. well cooked on the outside but extremely juicy inside, requires high-temperature cooking (200 °C-250 °C). White meat, poultry and fish instead require low-temperature cooking (150 °C-175 °C) The ingredients for the accompanying sauce or gravy should be put in the baking pan at the very beginning only when cooking times are short. Otherwise they should be added during the last half hour. A simple way of checking whether meat is done or not is to press it with a spoon; if the meat does not yield under this pressure it means that it is done to a turn. In the case of roast beef and fillet steaks, the inside of which should remain fairly pink in color, cooking times must be short. [. . . ] load of the appliance (see rating plate). · The domestic electrical installation must be equipped with a proper earth connection in accordance with the regulations in force. · The socket or the multi-pole off switch must be easy to access after the appliance has been installed. The appliance is supplied with a power cable. [. . . ]

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