User manual AEG-ELECTROLUX D1100-4-W

[. . . ] D1100-4 Built-in Electric Double Oven User Manual 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. Child safety Do not allow children to play with any part of the packaging. Do not allow children to sit or climb on the drop down doors. [. . . ] To remove, raise the front edge and withdraw the shelf. 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 21 Hints and tips · Arrange the shelves in the required positions before switching the oven on. Shelf positions are numbered from the bottom upwards. When cooking more than one dish in the 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 baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. 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. · · · · 22 Oven cooking chart The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures to suit individual preferences and requirements. Food Biscuits Bread Bread rolls/buns Cakes: Small & Queen Sponges Victoria Sandwich (7") Madeira (7)" Rich Fruit (8)" Christmas (8)" Gingerbread Meringues Flapjack Shortbread 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 Potatoes Roast Potatoes Yorkshire Pudding: Large Individual Main oven Shelf Cooking pos temp °C 180-190 Shelf 200-220 positions 200-220 160-170 are not 160-170 160-170 critical 140-150 130-140 but ensure 130-140 that oven shelves are evenly spaced when more than one is used Second oven Cooking Approx temp°C cook time (min) 170-190 10 - 20 200-220 25 - 30 200-220 15 - 20 180-190 18 - 25 160-170 18 - 20 160-170 18 - 25 140-150 1¼ - 1½h 140-150 2¼ - 2½h 130-140 3 - 4½h depends on size 140-150 1 140-150 1¼ - 1½h 80-100 1 90-100 2½ - 3h 170-180 1 170-180 25 - 30 130-140 1 140-150 45 - 65 140-160 1* 140-160 2½ - 3h 180-190 1* 180-190 1¼ - 1½h Follow manufacturer's instructions 170-190 1 170-190 20 - 30 190-200 1* 190-200 20 - 25 190-200 1 190-200 40 - 50 130-140 1 140-150 1½ - 2h 190-200 1 170-180 40 - 45 190-200 1 180-190 30 - 35 170-180 1 170-180 20 - 30 210-220 1* 210-220 25 - 40 190-200 1 190-200 15 - 20 190-210 1* 190-210 25 - 35 180-210 1 180-200 25 - 45 160-180 1* 160-180 see roasting chart 210-220 1 220-230 8 - 12 190-200 1* 190-200 30 - 40 170-180 1 170-180 20 - 30 180-190 1 180-190 1 - 1½h 180-190 1 180-190 1 - 1½h 210-220 1 200-210 25 - 40 200-210 1 200-210 15 - 25 Shelf pos 1 1* 1 1 1 1 1 1 1 *=Shelf on the oven base. Note: Shelf positions are counted from the bottom of the oven. 23 Roasting chart INTERNAL TEMPERATURES ­ Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C MEAT Beef/ Beef boned Mutton/Lamb TEMPERATURE 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 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 25-30 minutes over 35-40 minutes per ½kg (1lb) and 35-40 minutes over 20 minutes per ½kg (1lb) and 20 minutes over Pork/Veal/Ham 160-180°C Chicken 160-180°C Turkey/Goose 160-180°C Duck 160-180°C Pheasant 160-180°C Rabbit 160-180°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. 24 Fan controlled defrosting This function defrosts most foods faster than more conventional methods. 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. Using fan controlled defrosting · Turn the main oven selector to fan controlled defrosting. Things to note · The oven fan and interior light will come on. 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. [. . . ] 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. Place fuse/miniature circuit breaker in circuit and switch on at mains. Fig. 7 · · · · · · · · 41 Checking electrical connections Correct electrical connection can be confirmed when switching on the appliance as the timer will be flashing. Note: House circuit Earth leakage and continuity tests must be carried out before the appliance is connected to the mains supply and rechecked after fitting. Connecting to a hob or cooker point · Either follow in general terms the instructions for connecting to the terminal block or refer to the hob suppliers installation instructions. [. . . ]