User manual AEG-ELECTROLUX EOB6632X UK R05

[. . . ] Built-In Electric Oven User information EOB6632 822 926 937-A-130306-02 g Dear Customer, Please read this user information carefully and keep it to refer to later. Please pass the user information on to any future owner of the appliance. 1 3 2 The following symbols are used in the text: Safety instructions Warning!Information that affects your personal safety. Information that prevents damage to the appliance. [. . . ] (Please read the manufacturer's instructions. ) · Large roasting joints can be cooked directly in the tray or on the shelf with the tray placed below · For all lean meat, we recommend roasting these in a roasting tray with a lid. · All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. 3 Tips on using the roasting chart The figures in the following table are for guidance only. · We recommend cooking meat and fish over 1 kg in weight in the oven. · To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some water in the roasting pan. · Turn the meat as required (after about 1/2 - 2/3 of cooking time). · Baste large roasting joints and poultry several times during the cooking time. 10 minutes prior to the end of the cooking time in order to use the residual heat. Roasting table Hot air Food to be roasted Temperature in °C Oven level One level Two levels Roasting time in minutes Pork 1 kg pork joint (shoulder, ham, rolled roast), for each cm of thickness Smoked pork loin, for each cm of thickness Meat loaf Beef Beef joint, per cm of thickness Beef fillet, per cm of thickness Roast beef, per cm of thickness 150-160 190-200 1) 150-160 1 --- 14-20 150-160 160-170 1 1 ----- 10-15 60-70 1 1 1 ------- 18-20 6-8 8-10 190-2001) 26 Hot air Food to be roasted Temperature in °C Oven level One level Two levels Roasting time in minutes Veal Veal joint, for each cm of thickness Lamb Leg of lamb (1800 g) 170-180 1 --90 170-180 1 --14-17 Quick roast items cooked on a baking tray Sausages "cordon bleu" Small sausages Schnitzel or chops, crumbed Burgers Fish Trout of 200-250 g each 4 trout fillets (weight of 200 g each) Perch fillets, crumbed (total weight approx. 1 kg) Poultry Chicken 1 kg rolled chicken roast, for each cm of thickness Duck (2000-2500 g) Goose (4500 g) 1) Preheat oven 220-2301) 220-230 220-230 1) 1) 3 3 3 3 4/1 4/1 4/1 4/1 5-8 12-15 15-20 15-20 210-2201) 190-200 170-180 190-200 3 3 3 ------- 20-25 20-25 25-30 150-160 150-160 150-160 150-160 1 1 1 1 --------- 55-60 11-15 90-120 150-180 27 Grill sizes 1 3 Oven function: Infrared grill or Infrared wide-area grill maximum temperature setting Important: Always grill with the oven door closed. with The empty oven should always be pre-heated with the grill functions for 5 minutes. · For grilling, place the shelf in the recommended shelf position. · Always insert the tray for collecting the fat into the first shelf position from the bottom. · The grilling times are for guidance only. · Grilling is particularly suitable for flat pieces of meat or fish. Grilling table Grilling time Food to be grilled Burgers Pork fillet Sausages Fillet steaks, veal steaks Fillet of beef, roast beef (approx. 1 kg) Toast1) Toast with topping 1) Do not pre-heat Oven level 1st side 4 4 4 4 3 3 3 8-10 mins. --- 28 Thermal grilling Function: Thermal grill Temperature in °C 160 160 180 200 180 200 Shelf position 3 1 1 3 3 3 Grilling time in minutes 50-60 90-95 30 20-23 20-23 15 Turn after . . . minutes 25-30 45 --------- Dish Chicken (900-1000g) Stuffed pork roasting joint (2000g) Pasta bake Potato bake au gratin Gnocchi au gratin Cauliflower cheese Defrosting Oven function: Defrost (no temperature setting) · Unpack the food and place it on a plate on the oven shelf. · Do not cover with a plate or bowl, as these can substantially lengthen the defrosting time. · For defrosting, place the shelf on the 1st oven level from the bottom. Defrosting table Defrosting time Min. 100-140 100-140 90-120 25-35 30-40 30-40 80-100 60 Further defrosting time (mins. ) 20-30 20-30 20-30 10-15 10-20 10-15 10-15 60 Food Comments Place the chicken on an upturned saucer placed on a large plate. Halfway through the time, turn it over Halfway through the time, turn it over Halfway through the time, turn it over ------Cream that is still slightly frozen in part can still be whipped --- Chicken, 1000 g Meat, 1000 g Meat, 500 g Trout, 150g Strawberries, 300g Butter, 250g Cream, 2 x 200g Flan/gateau, 1400g 29 Making Preserves Oven function: Bottom heat · For preserving, use only commercially available preserve jars of the same size. · Jars with twist-off or bayonet type lids and metal tins are not suitable. · When making preserves, use the first shelf position from the bottom. · Use the baking tray for making preserves. [. . . ] · All service work under this guarantee must be undertaken by a Service Force Centre. · Any appliance or defective part replaced shall become the Company's property. · This guarantee is in addition to your statutory and other legal rights. Home visits are made between 8. 30am and 5. 30pm Monday to Friday. [. . . ]