User manual AEG-ELECTROLUX 41056VH-MN 71L

[. . . ] 41056VH User manual Free standing electric cooker 2 Dear Customer Thank you for choosing one of our high quality products. With this appliance you will experience the perfect combination of functional design and cutting edge technology. Convince yourself that our appliances are engineered to deliver the best per formance and control indeed we are setting the highest standards of excel lence. In addition to this you find environmental and energy saving aspects as an inte gral part of our products. [. . . ] Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 2 30 Uses, Tables and Tips Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes Sponge cake Sponge cake Flan base short pastry Flan base sponge mixture Apple pie Apple pie (2tins 20cm, diagonally off set) Apple pie (2tins 20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Plaited bread/bread crown Christmas stollen Bread (rye bread) first of all then Cream puffs/eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans made with short pastry Fan cooking Fan cooking Fan cooking Conventional Fan cooking Fan cooking Conventional Fan cooking Conventional Fan cooking Conventional Conventional Conventional Conventional 1 1 1 1 3 3 1 1 1 1 1 3 3 1 150 160 140 160 140 160 170 1801) 150 170 170 190 160 180 160 180 170 190 170 190 160 1801) 0:50 1:10 1:10 1:30 0:25 0:40 0:25 0:40 0:10 0:25 0:20 0:25 0:50 1:00 1:10 1:30 1:10 1:30 0:30 1:10 1:00 1:30 0:30 0:40 0:40 1:00 0:25 0:30 1:00 0:15 0:30 0:10 0:20 0:20 0:40 0:15 0:30 0:35 0:50 Oven function Oven level Temperature C Time Hr: Mins. Cakes/pastries/breads on baking trays 2301) 160 180 160 1701) 180 2001) 150 160 190 2101) 150 Conventional Conventional Fan cooking Conventional Fan cooking 3 3 3 3 3 Conventional 3 170 0:35 0:50 Fan cooking 3 160 170 0:40 1:20 Uses, Tables and Tips 31 Type of baking Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of top ping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre heat the oven 2) Use the drip tray or roasting tray Oven function Conventional Oven level 3 Temperature C 160 1801) 180 2001) 200 2201) 200 220 180 200 150 160 140 1601) 150 160 80 100 100 120 150 160 170 1801) 160 140 1) Time Hr: Mins. 0:40 1:20 Fan cooking Fan cooking Fan cooking Fan cooking Fan cooking Fan cooking Conventional Fan cooking Fan cooking Fan cooking Fan cooking Fan cooking Fan cooking Conventional Fan cooking Conventional 1 1 1 1 3 3 3 3 3 3 3 3 3 3 3 3 0:30 1:00 0:10 0:25 0:08 0:15 0:35 0:50 0:06 0:20 0:20 0:30 0:20 0:30 0:15 0:20 2:00 2:30 0:30 0:60 0:20 0:40 0:20 0:30 0:20 0:35 0:20 0:35 0:20 0:30 0:20 0:30 1801) 1) 1701) 32 Uses, Tables and Tips Baking on more than one oven level Fan cooking Type of baking Fan cooking Temperature in C 160 1801)) 140 160 1/3/5 1/3/5 150 160 140 160 170 80 100 100 120 160 170 170 1801) 160 1401) Time Hours: Mins. Shelf positions from bottom 2 levels 3 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Biscuits 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 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 0:35 0:60 0:30 0:60 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 0:55 0:25 0:40 Biscuits/small cakes/pastries/rolls Uses, Tables and Tips 33 Tips on Baking Baking results The cake is not browned enough underneath The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short Remedy Place cake lower Use a slightly lower setting Set a longer baking time Baking times cannot be re duced by setting higher tem peratures Use less liquid. Pay attention to mixing times, especially if using mixing ma chines Set oven temperature higher. Set a shorter baking time Set a lower oven temperature and a longer baking time Spread the mixture evenly on the baking tray Take out the grease filter Use a slightly higher oven set ting Take out the grease filter Too much liquid in the mixture Cake is too dry Cake browns unevenly Oven temperature too low Baking time too long Oven temperature too high and baking time too short Mixture is unevenly distributed Grease filter is inserted Cake does not cook in the Temperature too low baking time given Grease filter is inserted 34 Uses, Tables and Tips Table Al Gusto Hot air Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza like dish from Alsace) Piroggen (Russian version of cal zone) 1) Pre heat the oven Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1 Temperature C 180 2001) 180 200 180 200 160 180 170 190 140 160 140 160 150 170 160 180 250 2701) 160 1801) 250 2701) 180 2001) Time Hr: Mins. 20 30 20 30 45 60 45 60 40 50 60 90 50 60 50 70 50 60 10 20 40 50 12 20 15 25 Uses, Tables and Tips 35 Table for Bakes and Gratins Dish Pasta bake Lasagne Vegetables au gratin1) Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre heat the oven Oven function Conventional Conventional Fan cooking Fan cooking Conventional Conventional Fan cooking 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 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 36 Uses, Tables and Tips 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. Uses, Tables and Tips 37 Type of meat Quantity per cm. of thickness Ovenfunction Shelf position 1 Tempera ture C 170 180 Time Hours mins. 0:08 0:10 well done Pork Shoulder, neck, ham joint Chop, spare rib Meat loaf Porkknuckle (pre cooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb Game Saddle of hare, leg of hare Saddle of venison Haunch of venison Poultry Poultry portions Half chicken Chicken, poulard Duck Goose Turkey Turkey Fish (steamed) Whole fish 1) Pre heat the oven Rotitherm 1 1. 5 kg 1 1. 5 kg 750 g 1 kg 750 g 1 kg Rotitherm Rotitherm Rotitherm Rotitherm 1 1 1 1 160 180 170 180 160 170 150 170 1:30 2:00 1:00 1:30 0:45 1:00 1:30 2:00 1 kg 1. 5 2 kg Rotitherm Rotitherm 1 1 160 180 160 180 1:30 2:00 2:00 2:30 1 1. 5 kg 1 1. 5 kg Rotitherm Rotitherm Convention al Convention al Convention al 1 1 150 170 160 180 220 2501) 210 220 200 210 1:15 2:00 1:00 1:30 up to 1 kg 1. 5 2 kg 1. 5 2 kg 3 1 1 0:25 0:40 1:15 1:45 1:30 2:15 200 250g each 400 500g each 1 1. 5 kg 1. 5 2 kg 3. 5 5 kg 2. 5 3. 5 kg 4 6 kg Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Convention al 1 1 1 1 1 1 1 200 220 190 210 190 210 180 200 160 180 160 180 140 160 0:35 0:50 0:35 0:50 0:45 1:15 1:15 1:45 2:30 3:30 1:45 2:30 2:30 4:00 1 1. 5 kg 1 210 220 0:45 1:15 38 Uses, Tables and Tips Grill Sizes 1 3 Oven function: Grill or Dual gril with maximum temperature setting Important: Always grill with the oven door closed. 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. [. . . ] Turn the adjustable feet to make them higher or lower as required, until the cook er is standing level. The adjustable feet are easier to turn, if the cooker is tilted slightly to take the weight off the foot. 3 56 Instruction on setting up 1 Safety information for the installer The set up of the electrical installation is arranged so that the appliance can be isolated from the mains with a minimum 3 mm all pole contact separation. cut outs, fuses (screw fuses are to be taken out of the holder), RCD's and contactors. Avoid installing the appliance next to doors and under windows. [. . . ]