User manual AEG-ELECTROLUX B3000-1-W

[. . . ] COMPETENCE B3000-1 Built-In Electric Oven Operating Instructions 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. 1 3 2 The following symbols are used in the text: Safety instructions Warning: Information concerning your personal safety. [. . . ] veal, marinated beef, pot roast, frozen meat. ) In this way the meat will retain its juices. · In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e. g. roast pork, lamb and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef, fillets, game). Tip: The oven will be less dirty if you always use a dish for roasting!Shelf positions · Please see the following table for the shelf positions to be used. 3 3 3 2 20 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 with a minimum weight of 1kg in the oven. · In general the conventional ¡ oven function is particularly suitable for very lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rotitherm » function. · 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). Tip: Baste large joints and poultry several times during cooking with the meat juices. This will produce better roasting results. 10 minutes before the end of the cooking time to make use of the residual heat. Table for Roasting Type of Meat Quantity Weight Conventional ¡ Rotitherm » Time Hours: Mins. Shelf TemperaShelf TemperPosition ture Position ature ºC ºC Beef Pot roast Roast beef or fillet - red inside - pink inside - cooked through Pork Shoulder, neck ham joint Chop, smoked loin chop Meat loaf Pork knuckles (pre-cooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb 1-1. 5 kg 1-1. 5 kg 1 1 210-220 210-220 1 1 150-170 160-180 1:15-2:00 1:00-1:30 1 kg 1. 5-2 kg 1 1 210-220 210-225 1 1 160-180 160-180 1:30-2:00 2:00-2:30 1-1. 5 kg 1-1. 5 kg 750 g1 kg 750 g1 kg 1 1 1 1 210-220 180-190 170-180 210-220 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 per cm of thickness per cm of thickness per cm of thickness 1 1 1 250-270* 250-270* 210-250* 1 1 1 190-200 180-190 170-180 1-1. 5 kg 1 200-250 2:00-2:30 per cm of thickness 0:05-0:06 0:06-0:08 0:08-0:10 21 Type of Meat Quantity Weight Conventional ¡ Rotitherm » Time Hours: Mins. Shelf TemperaShelf TemperPosition ture Position ature ºC ºC Game Whole piece of hare, haunch or jointed hare Saddle of venison Haunch of venison Poultry Portions of poultry 4-6 portion Half chicken portions 2-4 portions Chicken, poulard Duck Goose Turkey Fish (steaming) Whole fish 1-1. 5 kg 2/3 210-220 2/3 160-170 0:45-1:15 per 200-250 g per 400-500 g 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg 3 220-250 3 180-200 0:35-0:50 up to 1 kg 3 220-250* 3 160-170 0:25-0:40 1. 5-2 kg 1. 5-2 kg 1 1 210-220 200-210 1 1 160-180 160-180 1:15-1:45 1:30-2:15 3 220-250 3 180-200 0:35-0:50 1 1 1 1 1 220-250 210-220 200-210 200-210 180-200 1 1 1 1 1 170-180 160-180 150-160 150-160 140-150 0:45-1:15 1:00-1:30 2:30-3:00 1:30-2:00 2:30-4:00 * Pre-heat the oven Information printed in bold type indicates the preferred oven function for the dish. 22 Grilling 1 3 To grill use the grill ¸ oven function or dual grill º with temperature setting È. Important: Always grill with the oven door closed. Always pre-heat the empty oven for 5 minutes using the grill functions!Ovenware for grilling · Use the shelf unit and universal tray together for grilling. Shelf positions · For grilling flat foods you should mainly use the 4th shelf position from the bottom. Notes on the grilling table The grilling times are only for guidance and will vary depending on the type and quality of meat or fish. · Grilling is particularly suitable for flat pieces of meat and fish. · Turn the food halfway through grilling. Grilling Table Food for grilling Shelf position from bottom Grilling time 1st side Rissoles Fillet of pork Grilled sausages Beef fillet steaks, veal steaks Fillet of beef, sirloin (approx. 1 kg) Toast * Toast with topping 4 4 4 4 3 3 3 8-10 mins. [. . . ] Re-hang the oven door 33 What to do if . . . Fault The oven does not heat. Possible cause The oven has not been switched on. The required settings have not been made. The domestic electrical protection device (fuse) has been tripped. [. . . ]