User manual AEG-ELECTROLUX B88T SB

[. . . ] Useful tips and hints Environmental information 2 Contents Operating Instructions. 5 5 6 7 7 8 8 9 Before using for the first time . 10 Setting and changing the current time. Attaching/Removing the Grill Pan Handle . [. . . ] Oven levels · Baking with Conventional Cooking is possible on one oven level. · Using Ventitherm ® Precision Fan Cooking you can bake on up to 3 baking trays at the same time: 1 baking tray: e. g. oven levels 1 and 3 3 baking trays: oven levels 1, 3 and 5 30 3 General Instructions · Insert the tray with the bevel at the front. · With Conventional Cooking or Ventitherm ® Precision Fan Cooking you can also bake with two tins next to one another on the oven shelf at the same time. This does not significantly increase baking time. When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again. How to use the Baking Tables The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes. · Temperatures and baking times are for guidance only, as these will depend on the consistency of pastry or mixture, the number and the type of baking tin. · We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too long, selecting a higher temperature. 10 minutes prior to the end of the cooking time in order to use the residual heat. 39 Table: Meat, roasting, casseroles Meat Pork Shoulder; leg; rolled; boned spare rib; loin of pork Beef Inexpensive cuts Rotitherm Roasting 1 160-170 0:35-0:40 per 450 g/1 lb plus 15-20 mins Rotitherm Roasting 1 170-180 0:30-0:35 per 450 g/1 lb plus 30-35 mins Oven functions Shelf position Temperature °C Time Hr. : Min. Prime cuts -rare Rotitherm Roasting Rotitherm Roasting Rotitherm Roasting 1 150-1601) 0:15-0:20 per 450 g/1 lb plus 15-20 mins 0:20-0:25 per 450 g/1 lb plus 25-25 mins 0:30-0:35 per 450 g/1 lb plus 25-30 mins -medium 1 150-160 -well done 1 150-160 Yorkshire pudding - small Ventitherm ® Precision Fan Cooking Ventitherm ® Precision Fan Cooking Rotitherm Roasting Rotitherm Roasting 3 2001) 0:10-0:15 - large 1 180 -1901) 0:30-0:40 Lamb 1 150-160 0:30-0:35 per 450 g/1 lb plus 30-35 mins 0:30-0:35 per 450 g/1 lb plus 30-35 mins Veal 1 170-180 1) Pre-heat oven 40 Table: Roasting, casseroles, au gratin Poultry, Game, Fish, Vegetables Quantity approx. Oven function Shelf position TemperaTime ture °C Hr. : Min. Casseroles, miscellaneous Casseroles 1 kg/2 lbs Ventitherm ® Precision Fan Cookin g Conventional Cooking Conventional Cooking Ventitherm ® Precision Fan Cookin g Rotitherm Roasting 1 150 2:30-3:00 1 kg/2 lbs 1 160-170 Lancashire Hot Pot Moussaka 1 kg/2 lbs 1 180-190 2:15-2:30 1 kg/2 lbs 1 170-180 0:40-0:50 Meat Loaf Poultry / Game Chicken Chicken Duck Goose Turkey Turkey Pheasant, Wild Duck, Rabbit 675 g/1. 5 lbs 1 160-170 1:00-1:10 1 kg/2 lbs 1. 5 kg/3 lbs 1. 5-2 kg/ 3. 5-4 lbs 3. 5-5 kg/ 8-10 lbs 2. 5-3. 5 kg/ 5-7 lbs 4-6 kg/ 8-13 lbs 1 kg/2 lbs Rotitherm Roasting Rotitherm Roasting Rotitherm Roasting Rotitherm Roasting Rotitherm Roasting Rotitherm Roasting Conventional Cooking Rotitherm Roasting 3 1 1 1 1 1 3 190-210 190-210 180-200 160-180 160-180 140-160 210-220 0:50-1:10 1:15-1:30 1:15-1:45 2:30-3:30 1:45-2:30 2:30-4:00 0:30-1:00 Partridge/Pigeon per 300-500g 3 200-220 0:30-0:50 41 Poultry, Game, Fish, Vegetables Quantity approx. Oven function Shelf position TemperaTime ture °C Hr. : Min. Fisch (baked, steamed) Whole fish 1-1. 5 kg/ 2-3 lbs 750 g-1 kg/ 1. 5-2 lbs Conventional Cooking Rotitherm Roasting 1 210-220 0:45-1:15 Fish pies, bakes Vegetables Stuffed pepper/ aubergines 3 180-200 0:30-1:00 --- Ventitherm ® Precision Fan Cookin g Rotitherm Roasting 1 180-190 0:30-1:00 Au gratin dishes --- 3 180-190 0:15-0:45 42 Meat Probe Table Food to be cooked Beef Rib steak or filet steak, rare medium well done Pork Shoulder of pork, ham joint, neck Chop (saddle), smoked pork loin Meat loaf Veal Roast veal Knuckle of veal Mutton / Lamb Leg of mutton Saddle of mutton Roast lamb, leg of lamb Game Saddle of hare Leg of hare Whole hare Saddle of venison Haunch of venison 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 80 - 85 °C 80 - 85 °C 75 - 80 °C 75 - 80 °C 85 - 90 °C 80 - 82 °C 75 - 80 °C 75 - 80 °C 45 - 50 °C 60 - 65 °C 75 - 80 °C Meat core temperature 43 Slow Cook Oven function: Slow Cook . With the Slow Cook oven function, meat becomes beautifully tender and remains particularly succulent. We recommend Slow Cook for lean, tender pieces of meat and fish. The oven heats up to the selected or pre-set temperature. When this temperature is reached, an audible signal sounds. Then the oven switches automatically to a lower temperature to continue the cooking. We recommend 120°C for smaller pieces of meat, e. g. [. . . ] · The appliance has not been serviced, maintained, repaired, taken apart or tampered with by any person not authorised by us. · All service work under this guarantee must be undertaken by a Service Force Centre. Any appliance or defective part replaced shall become the Company's property. · This guarantee is in addition to your statutory and other legal rights. [. . . ]