User manual AEG-ELECTROLUX 41016VH-WN 23T

[. . . ] To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfect ly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. And please pass it to any future owner of the appliance. [. . . ] 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 36 Uses, Tables and Tips Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (500 g) Baguettes Oven function Shelf position 3 Temperature C as per manufac turer's instruc tions 200 220 as per manufac turer's instruc tions as per manufac turer's instruc tions Time as per manufac turer's instruc tions as per manufac turer's instruc tions as per manufac turer's instruc tions as per manufac turer's instruc tions Conventional Fan cooking 3 Conventional 3 Fruit flans Conventional 3 1) Comments: Turn chips 2 or 3 times during cooking Uses, Tables and Tips 37 Roasting Oven function: Conventional or Rotitherm Roasting dishes Any heat resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). 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. 3 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 ov en. To prevent escaping meat juices or fat from burning on to the pan, we recom mend placing some liquid in the roasting pan. If required, turn the roast (after 1/2 2/3 of the cooking time). 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. Roasting table Type of meat Beef Pot roast Roast beef or fillet rare medium per cm. of thickness Rotitherm Rotitherm 1 1 190 2001) 180 190 1 1. 5 kg Convention al 1 200 250 2:00 2:30 per cm. of thickness 0:05 0:06 0:06 0:08 Quantity Ovenfunction Shelf position Tempera ture C Time Hours mins. 38 Uses, Tables and Tips Type of meat Quantity per cm. For metal fronts, use normal commercially available cleaning agents. Cooking surface 1 3 Important: Cleaning agents must not be used on hot glass ceramic surfaces. All cleaning agents must be removed with plenty of clean water, as they can have a corrosive effect when the cooking surface is heated up. Do not use any aggressive cleaning materials, such as grill or oven sprays, rough scouring agents or scratchy pan cleaners. Clean the glass ceramic cooking surface after every use, when it is hand hot or cold. This prevents food residues from being burnt on. Limestone and water rings, fat splashes and shiny metallic discolorations can be removed with a standard commercially available cleaner for glass ceramic or stainless steel. Follow the manufacturer's instructions. 44 Cleaning and Care Light soiling 1. Wipe glass ceramic surface with a damp cloth and a little washing up liquid. No cleaning agent residues must remain on the surface. Stubborn residues 1. Use a scraper to remove foods that have boiled over or stubborn splashes. Place the scraper on the glass ceramic surface at an angle. [. . . ] In this event, we reserve the right to ask for a financial contribution calculated according to the length of time it has been used. 13. A repair under guarantee does not mean that the normal guarantee period will be extended nor that a new guarantee period begins. 14. We give a twelve month guarantee for repairs, limited to the same defect. 15. Except in the event where liability is legally imposed, this declaration of guarantee terms ex cludes any compensation for damage outside the appliance for which the consumer wishes to assert his rights. [. . . ]