User manual AEG-ELECTROLUX EOB6690K ELUX EURO

[. . . ] Built-In Electric Oven Operating Instructions EOB 6690 822 947 996-B-140305-07 g Dear customer, Please read these operating instructions carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance. [. . . ] Differences in the degree of browning will balance out during baking. For longer cooking times switch off the oven approx. 10 minutes before the end of the cooking time to make use of the residual heat. Unless otherwise stated, the information in the tables assumes starting with a cold oven. 2 34 Baking Table The stated baking times are for guidance only. Recommended cooking methods, shelf positions and temperatures are printed in bold type. Hot Air Conventional Type of pas- TemperaShelf TemperaShelf Baking time try or cake ture in °C position ture in °C position in minutes Sponge base Pudding bowl or ringshaped cakes Madeira cake (square/rectangular baking tin) Flan case Apple flan, very thin Fairy cakes 150-170 1 160-180 1 50-70 140-160 1 150-170 1 70-80 150-170 150-170 150-170 3 1 3 170-190 170-190* 180-190 2 1 3 20-25 45-60 20-30 60-90 + 10 mins. standing time 50-60 50-70 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 150-170 150-160* 150-170* 1 3 3 160-180 170-180* 180-200* 2 3 3 25-40 25-30 10-15 35 150-170* 1 190-200* 1 40-50 140-160 1 170-190 1 150-170 --- 1 --- 170-190 160-180 1 2 Hot Air Conventional Type of pas- TemperaShelf TemperaShelf Baking time try or cake ture in °C position ture in °C position in minutes 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) Biscuits Meringues Macaroons Small piped biscuits Anzac nutties Items made with puff pastry Danish pastries 36 80-90* 100-120 140-160 --160-180* 3 3 ----3 150-170 160-180 180-200* 80-90 3 3 3 2 3 150-180 20-30 15-30 25-35 20-30 150-170 1 160-180 1 45-60 150-170 3 170-190 3 30-40 160-180 3 190-200* 3 25-30 150-170 3 180-190 3 20-40 150-170 150-170 150-170* 3 3 3 170-190 170-190 160-180* 3 3 3 35-50 45-50 40-70 230-250* 1 250-270* 1 10-25 160-180* 3 170-190* 3 20-40 Hot Air Conventional Type of pas- TemperaShelf TemperaShelf Baking time try or cake ture in °C position ture in °C position in minutes Choux pastry Cream puffs Swiss apple pie Swiss cheese pie Spinach/vegetable quiche, quiche lorraine Herb bread Tinned white loaf Unleavened bread, pitta bread Pasta bake Potato gratin Hawaiian toast * Pre-heat the oven 160-180 3 190-210* 3 25-40 Shortcrust and rich pastries --------210-230* 210-230* 1 1 35-50 40-50 --- --- 190-210* 1 40-60 Bread and bread rolls 170-190* 170-190* 3 2 190-210* 180-200* 3 1 45-60 40-50 --180-200 180-200 --1 2 230-250* 2 15-25 Dishes au gratin 200-220 3 240-260 3 14-16 37 Frozen Foods Hot Air + Conventional Type of pastry or cake Temperature in °C Shelf position Baking time in minutes Pizza (frozen) Follow the manufacturer's instructions as stated on the package Lay on the grill tray, insert baking tray Follow the manubelow (shelf posifacturer's instruction in accordance tions as stated on with the manufacthe package turer's instructions as stated on the package) Also observe the manufacturer's instructions for all other frozen products. 38 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 Spinach quiche Bread and bread rolls Unleavened bread 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 2 60-90 + 10 mins. standing time 45-60 45-55 15 30 150-160 150-160 160-170 150-160 2 2 2 2 160-170* 150-160 220* 160-170 190-200 200-220* 2 2 1 1 2 2 40-45 35-45 15-20 25 30-35 21 Shortcrust and rich pastries Soufflés and dishes au gratin 180-200 180-200 1 1 30 37 39 Frozen foods Type of pastry or cake Temperature in °C Pizza setting Shelf position Baking time in minutes Frozen pizza Lay on the grill tray, insert baking tray Follow the manufacturer's below (shelf position in accordinstructions ance with the as stated on manufacturer's inthe structions as statpackage ed on the package) Follow the manufacturer's instructions as stated on the package Also observe the manufacturer's instructions for all other frozen products. 40 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, 3-4 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 2 Baste large joints and poultry with meat juices several times during cooking. This will produce better roasting results. 10 minutes before the end of the roasting time to make use of the residual heat. 41 Roasting Table Insert either the tray or universal tray into the 1st shelf support rail. Hot Air Food to be roasted Temperature in °C Shelf position 1 Level 2 Levels Pork 1 kg Pork joint (spare rib/ham joint, roasting joint), per cm thickness Smoked pork loin, per cm thickness Meat loaf Beef Beef joint, per cm thickness Fillet of beef, per cm thickness Sirloin, per cm thickness Veal Veal joint, per cm thickness Lamb Leg of lamb (1800 g) Sausages "cordon bleu" Sausages Escalope or chop coated with breadcrumbs Rissoles 42 170-180 2 --90 170-180 2 --14-17 150-160 190-200* 190-200* 2 2 2 ------18-20 6-8 8-10 Roasting time in minutes 150-160 2 --- 14-20 150-160 160-170 2 2 ----- 10-15 60-70 Roasting smaller items on the baking tray 220-230* 220-230* 220-230* 210-220* 3 3 3 3 4+1 4+1 4+1 4+1 5-8 12-15 15-20 15-20 Hot Air Food to be roasted Temperature in °C Shelf position 1 Level 2 Levels Fish Trout weighing 200250 g 4 Trout fillets (weight 200 g) Perch fillet coated with breadcrumbs (total weight approx. 1 kg) Poultry Chicken 1 kg Turkey roast, per cm thickness Duck (2000-2500 g) Goose (4500 g * Pre-heat the oven Roasting time in minutes 190-200 170-180 3 3 ----- 20-25 20-25 190-200 3 --- 25-30 150-160 150-160 150-160 150-160 2 2 2 2 --------- 55-60 11-15 90-120 150-180 43 Meat Probe Table Food to be Cooked Beef Rib steak or fillet steak rare medium well done Pork Shoulder of pork, ham joint, neck Chop (saddle), smoked pork loin Meat loaf Veal Roast veal Knuckle of veal Mutton / lamb Leg of mutton Saddle of mutton Roast lamb, leg of lamb Game Saddle of hare Leg of hare Whole hare Saddle of venison Leg of venison 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 80 - 85 °C 80 - 85 °C 75 - 80 °C 75 - 80 °C 85 - 90 °C 80 - 82 °C 75 - 80 °C 75 - 80 °C 45 - 50 °C 60 - 65 °C 75 - 80 °C Meat Core Temperature 44 Grilling 1 3 For grilling, use the Infrared Grill or Large Grill function with the appropriate temperature setting. Important: always grill with the oven door closed. [. . . ] Check the safety fuse. The fuse in the domes- Check the fuse. tic wiring system (fuse If the fuses are tripped box) has been tripped. repeatedly, please call a qualified electrician. The oven is not heating up, and the function display is operating. [. . . ]