User manual AEG-ELECTROLUX B3040-1-L

[. . . ] COMPETENCE B3040-1 The Built-in Pyrolitic oven Operating Instructions 0 Dear Customer, Please read these operating instructions carefully. Above all, please observe the "safety" section on the first few pages. Please retain these operating instructions for future reference. Pass them on to any subsequent owners 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 1) Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish concerned. Table for Frozen and Ready-Made Foods Item to be Cooked Shelf Position from Bottom Oven Function Temperature Time Frozen pizza Chips1 (300-600 g) Baguettes 3 In accordance In accordance Conventional O with the maker's with the maker's instructions instructions Rothitherm I 200-220 °C 15-25 Min. 3 3 In accordance In accordance Conventional O with the maker's with the maker's instructions instructions In accordance In accordance Conventional O with the maker's with the maker's instructions instructions Fruit flan 3 1) Comment: Turn chips 2-3 times during cooking. 21 Roasting Use the rothitherm I oven function or conventional O when roasting. Ovenware for roasting · Any heat-resistant dish is suitable for roasting. · If the dish has plastic handles, check that they are heat-resistant. · Large joints can be roasted directly in the universal baking tray or on the shelf unit with the baking tray placed below (e. g. , turkey, goose, 3-4 chickens, 3-4 knuckles of veal. ) · We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e. g. , veal, marinated beef, pot roast, frozen meat. ) In this way the meat will retain its juices. · You can roast meats that are to be browned or crisped in a casserole dish without a lid (e. g. , pork joints, meat loaf, lamb joints, mutton, duck, 1-2 knuckles of veal, 1-2 chicken, small poultry, roast sirloin, fillet, game). · Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty!Shelf positions · Please see the following table for the shelf positions to be used. 22 Notes on the roasting tables Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. The cooking times are only for guidance. · We recommend that only meat and fish with a minimum weight of 1kg should be roasted or baked in the oven. · In general, conventional O is particularly suitable for cooking very lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rothitherm function I. · The cooking time required is dependent on the type and quality of the meat. · To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish · Turn the roast after approx. 2/3 of the cooking time. 2 Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. 23 Table for Roasting Type of Meat Quantity Weight Conventional O Shelf Position from Bottom Temperature ºC Rothitherm I Shelf TemperaPosition ture from ºC Bottom Time Hours: Mins. 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 g-1 kg 750 g-1 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 1 250-2701 250-2701 210-2501 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 24 Type of Meat Quantity Weight Conventional O Shelf Position from Bottom Temperature ºC Rothitherm I Shelf TemperaPosition ture from ºC Bottom Time Hours: Mins. Game Whole piece of hare, haunch or jointed hare Saddle of venison up to 1 kg 1. 5-2 kg 3 220-2501 3 160-170 0:25-0:40 1 1 210-220 200-210 1 1 160-180 160-180 1:15-1:45 1:30-2:15 Haunch of venison 1. 5-2 kg Poultry Portions of poultry 4-6 portions per 200250g 3 220-250 3 180-200 0:35-0:50 Half chicken porper tions 400-500 2-4 portions g Chicken, poulard Duck Goose Turkey Fish (steaming) Whole fish 1-1. 5 kg 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 1 1 1 1 220-250 210-220 200-210 200-210 180-200 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 2/3 210-220 2/3 160-170 0:45-1:15 1) Pre-heat oven. Information printed in bold type indicates the preferred oven function for the dish concerned. 25 Grilling To grill, use oven function Z for dual grill or F for single grill with temperature setting z . 1 Important: Always preheat the empty oven with the grill function for 5 minutes!Ovenware for grilling · Use the shelf unit and universal tray together for grilling. Shelf positions · For grilling flat foods you should generally 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. 1 Warning: Always grill with the oven door closed. Risk of burning! Grilling table Type of Food Shelf Position from Bottom Grilling Time 1st side Rissoles Fillet of pork Grilled sausages Fillet steaks, veal steaks Fillet of beef, sirloin (approx. [. . . ] the red temperature pilot light flashes slowly?There has been an interruption to the power supply. Check whether ­ the circuit breaker (at the household fuse box) has tripped or the mains fuse (fuse box) has blown. Turn the temperature selection and oven functions switches back to zero and reset them to the required settings. [. . . ]