User manual AEG-ELECTROLUX CB11801-M

[. . . ] COMPETENCE B1180-1 The Versatile Built-In Oven User Instructions Dear customer Please read these operating instructions carefully. Pay particular attention to the section "Safety Instructions" on the first few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance. [. . . ] : Min. 0:45-050 2:00-2:30 0:50-1:10 0:35-0:45 1:00-1:10 0:45-1:00 0:40-1:00 0:40-0:55 0:40-0:55 0:30-0:45 1)Pre-heat oven. The figures printed in bold indicate the best oven function and temperature to use in each case. Select the lower temperature to start with, then select the higher one only if required. 28 Operating Instructions Roasting For roasting, use the fan cooking U oven function. Roasting Dishes · Any heat-resistant dish is suitable for roasting. · If the dish has plastic handles, ensure that the handles are heat-resistant. · Large roasts can be roasted directly on the meat tin or on the shelf with the meat tin underneath (e. g. turkey, goose, 3-4 chickens, 3-4 knuckles). · When roasting meat choose a dish which is just a little larger than the joint itself to retain the juices in a small area thus preventing fat from spitting and soiling the oven. · We recommend roasting all lean types of meat in a casserole with a lid (e. g. veal, pork or beef pot roasts, frozen meat). · You can roast all types of meat that should have a crispy exterior in a casserole without a lid (e. g. pork, meat loaf, lamb, duck, 1-2 knuckles, 1-2 chickens, small poultry, 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 use. 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 roasting meat and fish in the oven from a weight of 1 kg. · The cooking time required is dependent on the type and quality of the meat. · To stop juices that exude from the meat burning onto dishes, we recommend adding a little liquid in the roasting dish. 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. 29 Operating Instructions Table: Meat, roasting, casseroles Meat Fan Cooking U Shelf position from down Pork Shoulder; leg; rolled; boned spare rib; loin of pork Beef Inexpensive cuts Prime cuts -rare 2 170-1801 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 2 160-170 0:35-0:40 per 450 g/1 lb plus 15-20 mins 2 170-180 0:30-0:35 per 450 g/1 lb plus 30-35 mins Temperature ºC Time hrs. : min. -medium 2 170-180 -well done Yorkshire pudding - small - large Lamb 2 170-180 3 2 2 2001 180-1901 170-180 0:10-0:15 0:30-0:40 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 2 170-180 1)Pre-Heat oven. 2)For joints of 5 lb & over eliminate the additonal time. [. . . ] Repairs carried out under guarantee do not extend the guarantee period for the appliance. Parts removed during guarantee repairs become the property of AEG. The purchaser´s statutory rights are not affected by this guarantee. European Guarantee If you should move to another country within Europe then your guarantee moves with you to your new home subject to the following qualifications: ­ The guarantee starts from the date you first purchased your product. [. . . ]