User manual AEG-ELECTROLUX EOB 6697

[. . . ] Please read these user instructions carefully and keep them to refer to later. The following symbols are used in the text: Safety instructions Warning!This appliance conforms with the following EU Directives: ­ 73/23/EEC dated 19. This appliance must be only connected by a registered electrician. [. . . ] How to use the Baking Tables The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes. Temperatures and baking times are for guidance only, as these will depend on the consistency of pastry, dough or mixture, the amount and the type of baking tin. We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too long, selecting a higher temperature. If you cannot find the settings for a particular recipe, look for the one that is most similar. If baking cakes on baking trays or in tins on more than one level, baking time may be extended by 10-15 minutes. Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses. Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. For all lean meats, we recommend roasting these in a roasting tin with a lid. All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. Tips on using the roasting chart The information given in the following table is for guidance only. We recommend cooking meat and fish weighing 1 kg and above in the oven. To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. Baste large roasts and poultry with their juices several times during roasting. You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. FAN COOKING 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 150-160 1 --14-20 FAN COOKING Food to be roasted Temperature in °C Oven level One level Two levels Roasting time in minutes 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) 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 The empty oven should always be pre-heated with the grill functions for 5 minutes. Grilling is particularly suitable for flat pieces of meat or fish. 1 kg) Toast1) Toast with topping Oven level 1st side 4 4 4 4 3 3 3 8-10 mins. 1) Use the grill without the roasting tray, do not pre-heat Dish Chicken (900-1000 g) Stuffed pork roasting joint (2000 g) Pasta bake Potato bake au gratin Gnocchi au gratin Cauliflower cheese Temperature in °C 160 160 180 200 180 200 Shelf positions 3 1 1 3 3 3 Grilling time in minutes 50-60 90-95 30 20-23 20-23 15 Turn after . Do not cover with a plate or bowl, as these can substantially lengthen the defrosting time. [. . . ] Fold up the clamping levers (A) on both door hinges back into their original positions. The oven door is fitted with three panels of glass mounted one behind the other. Rough handling, especially around the edges of the front panel, can cause the glass to break. Close the oven door as far as the first position (approx. [. . . ]