User manual AEG-ELECTROLUX B3011-5-M CA R08

[. . . ] B3011-5 User manual Built-In Electric Oven 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 performance and control - indeed we are setting the highest standards of excellence. In addition to this you find environmental and energy saving aspects as an integral part of our products. [. . . ] · You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. 24 Uses, Tables and Tips Roasting table Type of meat Beef Pot roast Roast beef or fillet - rare - medium - 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 up to 1 kg 1. 5-2 kg 1. 5-2 kg Conventional Conventional Conventional 3 1 1 220-2501) 428-4821) 210-220 200-210 410-428 392-410 0:25-0:40 1:15-1:45 1:30-2:15 1-1. 5 kg 1-1. 5 kg Rothitherm Rothitherm 1 1 150-170 160-180 302-338 320-356 1:15-2:00 1:00-1:30 1 kg 1. 5-2 kg Rothitherm Rothitherm 1 1 160-180 160-180 320-356 320-356 1:30-2:00 2:00-2:30 1-1. 5 kg 1-1. 5 kg 750 g-1 kg 750 g-1 kg Rothitherm Rothitherm Rothitherm Rothitherm 1 1 1 1 160-180 170-180 160-170 150-170 320-356 338-356 320-338 302-338 1:30-2:00 1:00-1:30 0:45-1:00 1:30-2:00 per cm. of thickness Rothitherm Rothitherm Rothitherm 1 1 1 190-2001) 374-3921) 180-190 170-180 356-374 338-356 1-1. 5 kg Conventional 1 200-250 392-482 2:00-2:30 per cm. of thickness 0:05-0:06 0:06-0:08 0:08-0:10 Quantity Ovenfunction Shelf position Temperature °C Temperature °F Time Hours mins. Uses, Tables and Tips 25 Type of meat Poultry Poultry portions Half chicken Chicken, poulard Duck Goose Turkey Turkey Fish (steamed) Whole fish Quantity Ovenfunction Shelf position Temperature °C Temperature °F Time Hours mins. 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 Rothitherm Rothitherm Rothitherm Rothitherm Rothitherm Rothitherm Rothitherm Conventional 1 1 1 1 1 1 1 200-220 190-210 190-210 180-200 160-180 160-180 140-160 392-428 374-410 374-410 356-392 320-356 320-356 284-320 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 1 210-220 410-428 0:45-1:15 1) Pre-heat the oven 26 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. · Always insert the tray into the first shelf position from the bottom. · The grilling times are guidelines. · Grilling is particularly suitable for flat pieces of meat or fish. Grilling table Food to be grilled Oven level Grilling time 1st side 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 4 4 4 4 3 3 3 8-10 mins. --- Uses, Tables and Tips 27 Defrosting Oven function: Defrost (no temperature setting) · Unwrap 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. · For defrosting, place the shelf in the 1st oven level from the bottom. Defrosting table Dish Defrosting time mins. 100-140 100-140 90-120 25-35 30-40 30-40 80-100 60 Further defrosting time (mins. ) 20-30 20-30 20-30 10-15 10-20 10-15 10-15 60 Comments Place the chicken on an upturned saucer placed on a large plate Turn halfway through Turn halfway through Turn halfway through ------Cream can also be whipped when still slightly frozen in places --- Chicken, 1000 g Meat, 1000 g Meat, 500 g Trout, 150g Strawberries, 300g Butter, 250g Cream, 2 x 200g Gateau, 1400g 28 Uses, Tables and Tips Drying Oven function: Fan-assisted circulation · Use oven shelves covered with greaseproof paper or baking parchment. · You get a better result if you switch the oven off halfway through the drying time, open the door and leave the oven to cool down overnight. · After this, finish drying the food to be dried. Food to be dried Vegetables Beans Peppers (strips) Vegetables for soup Mushrooms Herbs Fruit Plums Apricots Apple slices Pears 60-70 60-70 60-70 60-70 140-158 140-158 140-158 140-158 3 3 3 3 1/4 1/4 1/4 1/4 8-10 8-10 6-8 6-9 60-70 60-70 60-70 50-60 40-50 140-158 140-158 140-158 122-140 104-122 3 3 3 3 3 1/4 1/4 1/4 1/4 1/4 6-8 5-6 5-6 6-8 2-3 Temperature in °C Temperature in °F Oven level 1 level 2 levels Time in hours (Guideline) Uses, Tables and Tips 29 Making preserves Oven function: Bottom heat · For preserving, use only commercially available preserve jars of the same size. · Jars with twist-off or bayonet type lids and metal tins are not suitable. · When making preserves, the first shelf position from the bottom is the one most used. · Use the shelf for making preserves. There is enough room on this for up to six 1-litre preserving jars. · The jars should all be filled to the same level and clamped shut. · Place the jars on the baking tray in such a way that they are not touching each other. 1/2 litre of water into the baking tray so that sufficient moisture is produced in the oven. [. . . ] The name Euro-Line Appliances, for service matters, incorporates work performed by authorized service agents or service companies. EXCEPTIONS: EURO-LINE APPLIANCES WILL NOT PAY FOR THE FOLLOWING SERVICE CALLS: 1. To install or correct the installation of an appliance 2. To replace house fuses, re-set circuit breakers or correct house wiring. [. . . ]