User manual AEG-ELECTROLUX D6.30

[. . . ] And please pass it to any future owner of the appliance. We wish you much joy with your new appliance. Contents Operating Instructions Safety instructions Description of the Appliance General Overview Control Panel Oven Features Oven Accessories Before using for the first time Setting and changing the current time Initial Cleaning Operating the Oven Switching the Oven On and Off Oven Functions Inserting accessories Grilling set Clock Functions Baking Roasting Grill sizes 3 3 4 4 5 5 6 7 7 8 8 9 9 10 11 12 16 23 25 Defrosting Drying Making Preserves Cleaning and care Outside of the appliance Oven interior Accessories Oven Lighting Oven carriage door Oven carriage door glass What to do if . . . Electrical Connection Disposal Installation Instructions Safety information for the installer Guarantee/Customer Service Service and Spare Parts 25 26 27 27 28 28 28 28 29 30 32 32 33 34 34 38 41 The following symbols are used in this user manual: 1 3 2 Important information concerning your personal safety and information on how to avoid damaging the appliance. General information and tips Environmental information Operating Instructions 3 Operating Instructions 1 Safety instructions Electrical safety This appliance must be connected by a qualified electrician only. [. . . ] With Conventional or True fan you can also bake in two cake tins next to one another on the oven shelf at the same time. This does not significantly increase the baking time. 3 When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again. Notes on the baking charts The following tables give the required temperature settings, cooking times and oven levels for a selection of dishes. g, quark, cream, custard) Pizza (with a lot of topping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Short pastry biscuits Oven function True fan Conventional True fan Conventional True fan Conventional Conventional Conventional Conventional Oven level 3 1 1 1 1 1 3 3 1 Temperature C 150-170 170-190 160 180 160-180 170-190 170-190 160-1801) 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 150 Time Hr: Mins. 0:20-0:25 0:50-1:00 1:10-1:30 1:10-1:30 0:30-1:10 1:00-1:30 0:30-0:40 0:40-1:00 0:25 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 0:35-0:50 Cakes/pastries/breads on baking trays Conventional Conventional True fan Conventional True fan 3 3 3 3 3 Conventional 3 170 0:35-0:50 True fan Conventional 3 3 160-170 160-1801) 180-2001) 200-2201) 200-220 180-200 150-160 0:40-1:20 0:40-1:20 True fan True fan True fan True fan True fan 1 1 1 1 3 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 0:06-0:20 20 Operating the Oven Type of baking Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray Oven function True fan Conventional True fan True fan True fan True fan True fan True fan Conventional True fan Conventional Oven level 3 3 3 3 3 3 3 3 3 3 3 Temperature C 140 1601) 150-160 80-100 100-120 150-160 170-1801) 160 140 1) Time Hr: Mins. 0:20-0:30 0:20-0:30 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 0:20-0:35 0:20-0:35 0:20-0:30 0:20-0:30 1801) 1) 1701) Baking on more than one oven level True fan Type of baking True fan Temperature in C 160-1801) 140-160 150-160 140 160-170 80-100 100-120 160-170 170-1801) Time Hours: Mins. Shelf positions from bottom 2 levels 3 levels ----1/3/5 1/3/5 ----------- Cakes/pastries/biscuits on baking trays Cream puffs/Eclairs Dry streusel cake Biscuits Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries 1/3 1/3 1/3 1/3 1/3 1/3 1/3 0:15-0:35 0:20-0:60 0:25-0:40 2:10-2:50 0:40-1:20 0:30-0:60 0:30-0:50 1/4 1/3 0:35-0:60 0:30-0:60 Operating the Oven 21 True fan Type of baking Rolls Small cakes (20per tray) 1) Pre-heat the oven! True fan Temperature in C 160 140 1) Shelf positions from bottom 2 levels 1/4 1/4 3 levels ----- Time Hours: Mins. 0:30-0:45 0:25-0:40 Tips on Baking Baking results Possible cause Remedy Place cake on a lower shelf Use a slightly lower temperature setting Increase baking time Baking times cannot be reduced by setting higher temperatures The cake is not browned Wrong shelf level enough at the bottom The cake sinks (becomes soggy, lumpy, streaky) Oven temperature too high Baking time too short Too much liquid in the dough/mix- Use less liquid ture Pay attention to mixing times, especially if using mixing machines Cake is too dry Cake browns unevenly Oven temperature too low Baking time too long Oven temperature too high and baking time too short Increase oven temperature Shorten baking time Set a lower temperature and increase baking time Dough/mixture is unevenly distrib- Spread the dough/mixture evenuted ly on the baking tray Cake is not cooked with- Temperature too low in the baking time set Use a slightly higher temperature setting Fan baking table Shelf position 1 1 1 1 Temperature C 180 - 2001) 180 - 200 180 - 200 160 -180 Time Hr: Mins. 20 - 30 20 - 30 45 - 60 45 - 60 Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan 22 Operating the Oven Type of baking Quiche Lorraine Quark flan, round Quark flan on the tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza-like dish from Alsace) Piroggen (Russian version of calzone) 1) Pre-heat the oven Shelf position 1 1 1 1 1 1 1 1 1 Temperature C 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 - 2701) 160 - 180 1) Time Hr: Mins. 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 20 40 - 50 12 - 20 15 - 25 250 - 2701) 180 - 2001) Table for Bakes and Gratins Dish Pasta bake Lasagne Vegetables au gratin1) Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven Oven function Conventional Conventional True fan True fan Conventional Conventional True fan Shelf position 1 1 1 1 1 1 1 Temperature C 180-200 180-200 160-170 160-170 180-200 180-200 160-170 Time Hr: Mins. After this finish drying the food to be dried. Temperature in C Oven level 1 level 3 3 3 3 3 3 3 3 3 2 levels 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/4 Time in hours (Guideline) Food to be dried Vegetables Beans Peppers (strips) Vegetables for soup Mushrooms Herbs Fruit Plums Apricots Apple slices Pears 60-70 60-70 60-70 50-60 40-50 60-70 60-70 60-70 60-70 6-8 5-6 5-6 6-8 2-3 8-10 8-10 6-8 6-9 Cleaning and care 27 Making Preserves Oven function: Base heat For preserving, use only commercially available preserve jars of the same size. Jars with twist-off or bayonet type lids and metal tins are not suitable. When making preserves, use the first shelf position from the bottom. Use the baking tray for making preserves. There is enough room on this for up to six 1litre preserving jars. The jars should all be filled to the same level and clamped shut. Place the jars on the baking tray in such a way that they are not touching each other. 1/2 litre of water into the baking tray so that sufficient moisture is produced in the oven. As soon as the liquid in the first jars starts to simmer (after approx. 35-60 minutes for 1 litre jars), switch off the oven or adjust the temperature to 100C (see table). Preserves table The times and temperatures for making preserves are for guidance only. Preserve Soft fruit Strawberries, blueberries, raspberries, ripe gooseberries Unripe gooseberries Stone fruit Pears, quinces, plums Vegetables Carrots1) Cucumbers Mixed pickles Kohlrabi, peas, asparagus 160-170 160-170 160-170 160-170 50-60 50-60 50-60 50-60 5-10 --15 15-20 160-170 35-45 10-15 160-170 160-170 35-45 35-45 --10-15 Temperature inC Cooking time until simmering in mins. Continue to cook at 100C in mins. 1) Leave standing in oven when switched off Cleaning and care 1 Warning: Before cleaning, switch off the appliance and let it cool down. [. . . ] cut-outs, fuses (screw fuses are to be taken out of the holder), RCD's and contactors. Anti-shock protection must be provided by the installation. The built-in unit must meet the stability requirements of DIN 68930. Built-in ovens and built-in cooking surfaces are fitted with special connection systems. [. . . ]