User manual AEG-ELECTROLUX EOC6630X UK R05

[. . . ] Built-In Electric Oven User information EOC6630 822 926 939-B-280406-05 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. [. . . ] 0:20-0:35 Hot air Conventional Pizza Hot air Conventional 0:30-0:50 Bread Wholemeal bread White bread 1) Pre-heat oven Conventional Conventional 1 1 220-240 210-230 0:40-0:45 0:40-0:45 Baking on more than one oven level Hot air Type of baking Hot air Temperature in °C Shelf positions from bottom 2 levels 3 levels Time Hours: Mins. Cakes/pastries/biscuits on baking trays Cream puffs/Eclairs Dry streusel cake Biscuits Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Pastries 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 ----- 160-1801) 140-160 0:35-0:60 0:30-0:60 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 1/3/5 1/3/5 --------------- 150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 140 1) 0:15-0:35 0:20-0:60 0:25-0:40 2:10-2:50 0:40-1:20 0:30-0:60 0:30-0:50 0:30-0:45 0:25-0:40 27 Tips on Baking Baking results The cake is not browned enough at the bottom The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong shelf level Remedy Place cake on a lower shelf Oven temperature too high Baking time too short Use a slightly lower temperature setting Increase baking time Baking times cannot be reduced by setting higher temperatures Use less liquid Pay attention to mixing times, especially if using mixing machines Increase oven temperature Shorten baking time Set a lower temperature and increase baking time Spread the dough/mixture evenly on the baking tray Use a slightly higher temperature setting Too much liquid in the dough/ mixture Cake is too dry Oven temperature too low Baking time too long Cake browns unevenly Oven temperature too high and baking time too short Dough/mixture is unevenly distributed Cake is not cooked within the baking time set Temperature too low 28 Table: Desserts Hot air Desserts Shelf position Apple pie Rice pudding Fruit crumble Pineapple upside down cake Pavlova Baked custard Baked apples Bread and butter pudding Apple charlotte Soufflé - sweet/savoury 1) Pre-heat oven Time Temperature °C 180-190 130-140 160 160 130 150-160 160-170 170-180 180-190 170-190 1) Hr. 0:45-050 2:00-2:30 0:50-1:10 0:35-0:45 1:00-1:10 0:45-1:00 0:40-1:00 0:40-0:55 0:40-0:55 0:30-0:45 3 3 3 3 3 3 3 3 3 3 29 Table for Bakes and Gratins Shelf position 1 1 1 1 1 1 1 Temperature °C 180-200 180-200 160-170 160-170 180-200 180-200 160-170 Time Hr: Mins. 0:45-1:00 0:25-0:40 0:15-0:30 0:15-0:30 0:40-0:60 0:30-1:00 0:30-1:00 Dish Pasta bake Lasagne Vegetables au gratin 1) Oven function Conventional Conventional Rotitherm Rotitherm Conventional Conventional Rotitherm Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (300-600 g) Baguettes Oven function Shelf position 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 15-25 mins. as per manufacturer's instructions as per manufacturer's instructions Conventional Rotitherm 3 Conventional 3 Fruit flans Conventional 3 1) Comments: Turn chips 2 or 3 times during cooking 30 Roasting Oven function: Hot air , Conventional or Rotitherm . Roasting dishes · Any heat-resistant ovenware is suitable for roasting. (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. 31 Table: Meat, roasting, casseroles Shelf position Temperature °C Time Hr. : Min. Meat Pork Shoulder; leg; rolled; boned spare rib; loin of pork Beef Inexpensive cuts Oven functions Rotitherm 1 170-180 0:30-0:35 per 450 g/1 lb plus 30-35 mins Rotitherm 1 160-170 0:35-0:40 per 450 g/1 lb plus 15-20 mins Prime cuts -rare Rotitherm 1 150-1601) 0:15-0:20 per 450 g/1 lb plus 15-20 mins 0:20-0:25 per 450 g/1 lb plus 25-25 mins 0:30-0:35 per 450 g/1 lb plus 25-30 mins -medium Rotitherm 1 150-160 -well done Rotitherm 1 150-160 Yorkshire pudding - small - large Lamb Hot air Hot air Rotitherm 3 1 1 2001) 180 -190 1) 0:10-0:15 0:30-0:40 0:30-0:35 per 450 g/1 lb plus 30-35 mins 0:30-0:35 per 450 g/1 lb plus 30-35 mins 150-160 Veal Rotitherm 1 170-180 1) Pre-heat oven 32 Table: Roasting, casseroles, au gratin Poultry, Game, Fish, Vegetables Quantity approx. Oven function Shelf position Temperature °C Time Hr. : Min. Casseroles, miscellaneous Casseroles 1 kg/2 lbs 1 kg/2 lbs Lancashire Hot Pot Moussaka Meat Loaf Poultry / Game Chicken Chicken Duck Goose Turkey Turkey Pheasant, Wild Duck, Rabbit Partridge/Pigeon 1 kg/2 lbs 1. 5 kg/3 lbs 1. 5-2 kg/3. 5-4 lbs 3. 5-5 kg/ 8-10 lbs 2. 5-3. 5 kg/ 5-7 lbs 4-6 kg/ 8-13 lbs 1 kg/2 lbs per 300-500g Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Conventional Rotitherm 3 1 1 1 1 1 3 3 190-210 190-210 180-200 160-180 160-180 140-160 210-220 200-220 0:50-1:10 1:15-1:30 1:15-1:45 2:30-3:30 1:45-2:30 2:30-4:00 0:30-1:00 0:30-0:50 1 kg/2 lbs 1 kg/2 lbs 675 g/1. 5 lbs Hot air Conventional Conventional Hot air Rotitherm 1 1 1 1 1 150 160-170 180-190 170-180 160-170 2:15-2:30 0:40-0:50 1:00-1:10 2:30-3:00 Fisch (baked, steamed) Whole fish Fish pies, bakes Vegetables Stuffed pepper/ aubergines Au gratin dishes ----Hot air Rotitherm 1 3 180-190 180-190 0:30-1:00 0:15-0:45 1-1. 5 kg/ 2-3 lbs 750 g-1 kg/ 1. 5-2 lbs Conventional Rotitherm 1 3 210-220 180-200 0:45-1:15 0:30-1:00 33 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. --- 34 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. [. . . ] · 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. [. . . ]