User manual AEG-ELECTROLUX CD2160-D

[. . . ] COMPETENCE D2160-1 Built-in Electric Fanned Double Oven Operating Instructions IMPORTANT SAFETY INFORMATION These warnings are provided in the interests of your safety. Ensure that you understand them all before installing or using the appliance. If you are unsure about any of the information in this book contact the Customer Care Department. Telephone 0870 5 350350 INSTALLATION The appliance must be installed according to the instructions supplied. [. . . ] Slide the shelf into position, lifting slightly at the front so that the shelf locates into the retaining hooks. To remove, raise the front edge and withdraw the shelf. Ensure the shelf is positively located before using. Note Should you wish to purchase a telescopic runner kit, this can be ordered from your local Service Force Centre by quoting part number (BAZ D02). RETAINING HOOK FORM HINTS AND TIPS · · Arrange the shelves in the required positions before switching the oven ON. Shelf positions are counted from the bottom upwards. When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. When batch baking one type of food, e. g. Victoria sandwich cakes, those of similar size will be cooked in the same time. It is recommended that when baking larger quantities the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. · · DO NOT place cookware and cooking pots with rough bases e. g. cast iron on the oven door as damage to the glass may occur. · DO NOT place baking trays directly on the oven floor as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. The use of excessively high temperatures can cause uneven browning. It may be necessary to reduce temperatures slightly. Refer to the recommendations given in the oven cooking chart, on page 19. · 18 OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10°C to suit individual preferences and requirements. FAN OVEN FOOD Biscuits Bread Bread rolls/buns Cakes: SHELF POSITION COOKING TEMP °C 180 - 190 200 - 220 200 - 220 160 - 170 160 - 170 160 - 170 140 - 150 130 - 140 130 - 140 SHELF POSITION 2 crk 1 crk* 1 crk 2 crk 2 crk 2 crk 1 crk 1 crk 1 crk SECOND OVEN COOKING TEMP°C 170 - 190 200 - 220 200 - 220 180 - 190 160 - 170 160 - 170 140 - 150 140 - 150 130 - 140 APPROX COOK TIME (m) 10 - 20 25 - 30 15 - 20 18 - 25 18 - 20 18 - 25 1¼ - 1½h 2¼ - 2½h 3 - 4½h depends on size 1¼ - 1½h 2½ - 3h 25 - 30 45 - 65 2½ - 3h 1¼ - 1½h 20 - 30 20 - 25 40 - 50 1½ - 2h 40 - 45 30 - 35 20 - 30 25 - 40 15 - 20 25 - 35 25 - 45 see roasting chart 8 - 12 30 - 40 20 - 30 1 - 1½h 1 - 1½h 25 - 40 15 - 25 Small & Queen Sponges Victoria Sandwich Madeira Rich Fruit Christmas Shelf positions are not Gingerbread Meringues Flapjack Shortbread Casseroles: Beef/Lamb Chicken Convenience Foods Fish Fish Pie (Potato Topped) Fruit Pies, Crumbles Milk Puddings Pasta Lasagne etc. Pastry: Shortcrust Choux Eclairs, Profiteroles Flaky/Puff Pies Mince Pies Meat Pies Quiche, Tarts, Flans critical but ensure that oven shelves are 140 - 150 1 crk 140 - 150 80 - 100 1 crk 90 - 100 170 - 180 1 crk 170 - 180 130 - 140 1 crk 140 - 150 140 - 160 1 crk* 140 - 160 180 - 190 1 crk* 180 - 190 Follow manufacturer's instructions 170 - 190 1 crk 170 - 190 190 - 200 1 crk* 190 - 200 190 - 200 1 crk 190 - 200 130 - 140 1 crk 140 - 150 190 - 200 1 crk 170 - 180 190 - 200 170 - 180 210 - 220 190 - 200 190 - 210 180 - 210 160 - 180 1 crk 1 crk 1 crk* 1 crk 1 crk* 1 crk 1 crk* 2 crk 1 crk* 1 crk 1 crk 1 crk 1 crk 1 crk 180 - 190 170 - 180 210 - 220 190 - 200 190 - 210 180 - 200 160 - 180 220 - 230 190 - 200 170 - 180 180 - 190 180 - 190 200 - 210 200 - 210 evenly spaced Roasting Meat, Poultry Scones Shepherd's Pie Soufflés Vegetables: when more Baked Jacket Potatoes Roast Potatoes 210 - 220 190 - 200 170 - 180 180 - 190 180 - 190 210 - 220 200 - 210 than one is Yorkshire Puddings: Large Individual crk = cranked shelf * or on a straight shelf on the oven base. Note: Shelf positions are counted from the bottom of the oven. Do not use the cranked shelf from the grill in the main oven. 19 ROASTING CHART ROASTING CHART INTERNAL TEMPERATURES ­ Rare : 50-60°C, Medium : 60-70°C, Well done : 70-80°C SECOND/FAN OVEN 160 ­ 180°C 160 ­ 180°C 160 ­ 180°C 160 ­ 180°C 160 ­ 180°C 160 ­ 180°C 160 ­ 180°C COOKING TIME 20-35 minutes per ½kg (1lb) and 20-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 15-20 minutes per ½kg (1lb) and 20 minutes over 15-20 minutes per ½kg (1lb) up to 3½kg (7lb) then 10 minutes per ½kg (1lb) over 3½kg (7lb) 25-35 minutes per ½kg (1lb) and 25-35 minutes over 35-40 minutes per ½kg (1lb) and 35-40 minutes over 20 minutes per ½kg (1lb) and 20 minutes over according to size according to size MEAT Beef Beef, boned Mutton and Lamb Pork and Veal Ham Chicken Turkey and Goose Duck Pheasant Rabbit Potatoes with meat Potatoes without meat 160 ­ 180°C 160 ­ 180°C 160 ­ 180°C 160 ­ 180°C 180 ­ 190°C The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 20 ­ 30 min. cooking time. 20 DEFROST FEATURE This main oven function enables you to defrost most foods without heat faster than some conventional methods as the oven fan circulates air around the food. It is particularly suitable for delicate frozen foods which are to be served cold e. g. [. . . ] Cut bared wires 10mm away from the end of the inner insulation. Where uninsulated Earth wires are used ensure they are suitably sheathed to leave 10mm bare wire fit into the terminal. Clamp bare wires into the relevant terminal and check they are held by tugging each one in turn. Clamp the mains cable securely ensuring 5mm of the outer insulation is inside the terminal block and that the wires are not taught but not so slack as to cause any fouling. [. . . ]