User manual AEG-ELECTROLUX CE4000-1-WSKAND.

[. . . ] COMPETENCE E4000-1 Built-In Electric Oven Operating Instructions Dear customer, Please read these operating instructions carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance. 1 3 2 The following symbols are used in the text: Safety instructions Warning: Information concerning your personal safety. [. . . ] Set a slightly higher baking temperature next time Reduce cooking time Too much liquid in mixture Cake is too dry Cooking temperature too low Cooking time too long Cake is unevenly browned Cooking temperature too high Set to a lower temperature and cooking time too short and increase cooking time Mixture is spread unevenly Fat filter is still in position Spread mixture evenly on the baking tray Remove fat filter Set a slightly higher baking temperature next time Removing the fat filter Cooking time too long Temperature too low Fat filter is still in position 25 Pies and Gratin Table Conventional ¡ Shelf position from bottom Pasta bake Lasagne Vegetables au gratin* Pizza baguettes* Sweet soufflés Fish pies Stuffed vegetables 1 1 1 1 1 1 1 Rotitherm » Shelf position from bottom 1 1 1 1 1 1 Time Temp. °C Hrs: Mins. 180-200 180-200 200-220 200-220 180-200 180-200 180-200 160-170 160-170 160-170 160-170 160-170 160-170 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 * Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish. Frozen Ready Meals Table Food to be cooked Shelf position from bottom Oven function Temperature Time Frozen pizza Chips* (300-600 g) 3 in accordance in accordance with the makConventional ¡ with the maker's instrucer's instructions tions Rotitherm » 200-220 °C 15-25 Mins. 3 Baguettes 3 in accordance in accordance with the makConventional ¡ with the maker's instrucer's instructions tions in accordance in accordance with the makConventional ¡ with the maker's instrucer's instructions tions Fruit flan 3 * Comment: Turn chips 2-3 times during cooking. 26 Roasting Use the rotitherm » or conventional ¡ oven functions for roasting. Ovenware for roasting · Any heat-resistant dish is suitable for roasting (refer to the manufacturer's instructions!). · If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!). · Large roasts can be roasted directly on the universal baking tray or on the shelf with the universal baking tray underneath (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. · In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e. g. roast pork, lamb and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef, fillets, game). Tip: The oven will be less dirty if you always use a dish for roasting!Shelf positions · Please see the following table for the shelf positions to be used. 3 3 3 2 Notes on the roasting table Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. · We recommend roasting meat and fish with a minimum weight of 1kg in the oven. · In general the conventional ¡ oven function is particularly suitable for very lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rotitherm » function. · To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish. · Turn the joint as required (after 1/2 - 2/3 of the cooking time). Tip: Baste large joints and poultry several times during cooking with the meat juices. This will produce better roasting results. 10 minutes before the end of the cooking time to make use of the residual heat. 27 Table for Roasting Type of Meat Quantity Weight Conventional ¡ Rotitherm » Time Hours: Mins. Shelf TemperaShelf TemperPosition ture Position ature ºC ºC 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 g1 kg 750 g1 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 1 250-270* 250-270* 210-250* 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 28 Type of Meat Quantity Weight Conventional ¡ Rotitherm » Time Hours: Mins. Shelf TemperaShelf TemperPosition ture Position ature ºC ºC Game Whole piece of hare, haunch or jointed hare Saddle of venison Haunch of venison Poultry Portions of poultry 4-6 portion Half chicken portions 2-4 portions Chicken, poulard Duck Goose Turkey Fish (steaming) Whole fish 1-1. 5 kg 2/3 210-220 2/3 160-170 0:45-1:15 per 200-250 g per 400-500 g 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 up to 1 kg 3 220-250* 3 160-170 0:25-0:40 1. 5-2 kg 1. 5-2 kg 1 1 210-220 200-210 1 1 160-180 160-180 1:15-1:45 1:30-2:15 3 220-250 3 180-200 0:35-0:50 1 1 1 1 1 220-250 210-220 200-210 200-210 180-200 1 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 * Pre-heat the oven Information printed in bold type indicates the preferred oven function for the dish. 29 Grilling 1 3 To grill use the grill ¸ oven function or dual grill º with temperature setting È. [. . . ] A domestic electrical protection device has been tripped (or the fuse has blown). The required settings have not been made. The domestic electrical protection device (fuse) has been tripped. Check the fuse or protection device. Switch the oven on. [. . . ]