User manual AEG-ELECTROLUX D4101-4-W-WHITE-

[. . . ] COMPETENCE D5701-4 Built-in Electric Multifunction Double Oven Installation and Operating Instructions 250 100 200 150 PERFEKT IN FORM UND FUNKTION 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. Care should be taken to avoid touching heating elements inside the oven. [. . . ] To increase base browning simply lower the shelf position. To increase top browning raise, the shelf position. · There should always be at least 2. 5cm (1") between the top of the food and the grill element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc. , place the tins or baking trays centrally on the shelf. · Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray or dish to allow for maximum circulation. · Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning. · The material and finish of the baking tray and dishes used will affect the degree of base browning. 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. · 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. · For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven. 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 MAIN 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. VENTITHERM ® PRECISION FAN COOKING CONVENTIONAL OVEN Food Shelf Position Cooking Temp °C Shelf Position Cooking Temp °C Biscuits Bread Casseroles Cakes: Small & Queen Sponges Madeira Rich Fruit Christmas Fish Fruit Pies and Crumbles Milk Puddings Pastry: Choux Shortcrust Flaky Puff Plate Tarts Quiches/Flans Scones Roasting: Meat and Poultry Shelf positions are not critical but ensure that oven shelves are evenly spaced when more than one is used 180 - 190 210 - 220 130 - 140 160 - 170 160 - 170 140 - 150 130 - 140 130 - 140 170 - 190 190 - 200 130 -140 190 - 200 2 2 2 2 2 2 2 1 2 3 3 2 3 Follow manufacturer's instructions 2 2 3 2 180 - 190 210 - 220 150 - 180 170 - 180 170 - 180 160 - 170 150 - 160 130 - 140 170 - 190 190 - 200 130 - 140 160 - 170 190 - 200 190 - 200 190 - 200 230 180 - 200 180 - 190 170 - 180 210 - 220 160 - 180 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 MAIN OVEN FULL WIDTH GRILL WARNING - ACCESSIBLE PARTS MAY BECOME HOT WHEN THE GRILL IS IN USE. CHILDREN USING FULL WIDTH GRILL 12. 00 · · · Pop out and turn the multifunction selector to Full Width Grill. Wait 5 seconds until your choice is confirmed. The temperature will automatically set to 250°C. If you wish to alter the set temperature, you may do so by pushing out and turning the main oven increase/decrease selector (+/-) until the required temperature setting is reached. THINGS TO NOTE · When the required temperature is reached the three temperature indicator neons on the timer display will illuminate and an audible signal will sound. The multifunction selector indicator neon and the main oven increase/decrease selector indicator neon will glow. The cooling fan for the controls may operate after a time. Some internal noise may be heard during operation. The grill may be used with the door open or with the door closed. · · · · · 25 · · · · · · · HINTS AND TIPS Most foods should be placed on the grid in the grill pan to allow maximum circulation of air to lift the food out of the fats and juices. Adjust the grid and grill pan runner position to allow for different thicknesses of food. Position the food close to the element for faster cooking and further away for more gentle cooking. Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking. [. . . ] 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 to 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. [. . . ]