User manual AEG-ELECTROLUX COMPETENCE 3210 BU-D

[. . . ] COMPETENCE 3210 BU Build Under Double Oven Operating And Installation 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. [. . . ] If an automatic programme has been set, the oven fan and oven light do not come on until the cook time begins. · 19 TO FIT THE FAN OVEN SHELVES The shelves should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the anti-tilt and safety stop mechanism will be affected. HINTS AND TIPS · Arrange the shelves in the required positions before switching the oven on. Shelf positions are counted from the bottom upwards. 14 1 · 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. · 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. · The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. · 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 21. 20 FAN OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by a further 10°C to suit individual preferences and requirements. Note: Shelf positions are counted from the bottom of the oven. FOOD Biscuits Bread Bread rolls/buns Cakes: SHELF POSITION 2 & 12 1&9 2 & 12 2 & 12 4 & 11 4 & 11 7 7 7 4 & 11 4 & 11 4 & 11 7 7 7 7 Any 7 7 4 & 11 7 7 4 & 11 4 & 11 4 & 11 4 & 11 7 4 2 & 12 7 7 7 7 10 10 TEMP (°C) 160 - 190 210 - 220 210 - 220 160 - 170 160 - 170 160 - 170 140 - 150 140 - 150 130 - 140 140 - 150 90 - 100 170 - 180 140 - 150 140 - 150 140 - 150 160 - 180 According to manufacturers instructions 150 - 170 190 - 200 180 - 190 130 - 140 180 - 190 160 - 170 210 - 220 170 - 180 210 - 220 180 - 190 160 - 180 220 - 210 190 - 200 170 - 180 190 - 200 200 - 210 210 - 220 210 - 220 Small & Queen Sponges Victoria Sandwich Madeira Rich Fruit Christmas Gingerbread Meringues Flapjack Shortbread Baked Custard Casseroles: Beef/lamb Chicken Convenience Foods Fish Fish Pie (Potato Topped) Fruit Pies, Crumbles Milk Puddings Pasta / Lasagne etc. Pastry : Choux ­ Eclairs/profiteroles Flaky / Puff Pies Shortcrust Mince Pies Meat Pies Quiche, Tarts, Flans Roasting Meat / Poultry Scones Shepherd's Pie Soufflés Vegetables: Baked Jacket Roast Potatoes Yorkshire Puddings: - Large Individual 21 ROASTING CHART ROASTING CHART INTERNAL TEMPERATURES ­ Rare : 50-60°C, Medium : 60-70°C, Well done : 70-80°C MEAT Beef Beef, boned FAN OVEN 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 15 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 Mutton and Lamb 160 ­ 180°C Pork and veal 160 ­ 180°C Ham 160 ­ 180°C Chicken 160 ­ 180°C Turkey and Goose 160 ­ 180°C Duck 160 ­ 180°C Pheasant 160 ­ 180°C Rabbit 160 ­ 180°C Potatoes with meat Potatoes without meat 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. 22 DEFROST FEATURE USES OF DEFROST FEATURE This fan 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. cream filled gateaux, cakes covered with icings or frostings, cheesecakes, biscuits, scones etc. HOW TO DEFROST 1. Turn the Fan oven temperature control to Defrost setting. THINGS TO NOTE · The oven fan and internal oven light will operate. HINTS AND TIPS · · · Place the frozen food in a single layer where possible and turn it over half way through the defrosting process. The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days. It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process can be accelerated by using the defrost function. Small or thin fish fillets, frozen peeled prawns, cubed or minced meat, liver, thin chops, steaks etc. , can be thawed in 1 ­ 2 hours. A 1kg/2¼lb oven ready chicken will be thawed in approximately 5 hours. [. . . ] 9 · Prise cover loose using screwdriver in position (1) then lever off with screwdriver in position (2) at either side. 10. Fig. 10 Lift cover and remove screw from cable clamp. 11. Fig. 11 39 INSTALLATION INSTRUCTIONS CONNECTING TO THE MAINS TERMINAL Warning: This appliance must be earthed. · We recommend you use a new length of 6mm twin core and earthed cable to ensure your safety. 2 · · · · · Make connection as shown in Fig. 12 by proceeding as follows:- Preform wires to the appropriate shape to suit fitting into the mains terminal block. Strip inner wirestrippers. insulation on wires using Fig. 12 Twist the bared wires using pliers. Cut bared wires 10mm away from the end of the inner insulation. [. . . ]