User manual AEG-ELECTROLUX D67000VF-W

[. . . ] D67000VF Slip In Electric Multifunction Double Oven Installation and Operating Instructions 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 meanings of these warnings contact the Customer Care Department. Always support the grill pan when it is in the withdrawn or partially withdrawn position. [. . . ] Some internal noise may be heard during operation. This is quite normal. 21 TO FIT THE MAIN OVEN SHELVES The shelves should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. To remove a shelf slide the shelf towards you until the shelf stop is reached. Tilt shelf up at the front to that the stops clear the side supports. To install a shelf, reverse the above steps. Each shelf position has an upper and lower support wire, ensure the shelf is placed between these two support wires. HINTS AND TIPS · Arrange the shelves in the required positions before switching the oven ON. Shelf positions are counted from the bottom upwards. · 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. · 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 by 10°C to suit individual preferences and requirements. FAN OVEN CONVENTIONAL OVEN Shelf Position 4 3 3 4 3 3 3 2 Cooking Temp °C 180 - 190 210 - 220 150 - 180 170 - 180 170 - 180 160 - 170 150 - 160 130 - 140 Approx Cook Time (m) Food Biscuits Bread Casseroles Cakes: Small & Queen Sponges Madeira Rich Fruit Christmas Convenience Foods Fish Fruit Pies and Crumbles Milk Puddings Pastry: Choux Shortcrust Flaky Puff Plate Tarts Quiches/Flans Scones Position Cooking Temp °C 180 - 190 200 - 220 130 - 160 160 ­ 170 160 - 170 140 - 150 130 - 140 130 - 140 Shelf positions are not critical but ensure that oven shelves are evenly spaced when more than one is used 170 - 190 190 - 200 130 -140 190 - 200 190 - 200 210 - 220 210 - 220 180 - 190 170 - 180 210 - 220 10 - 20 25 - 30 1½ - 2½h 18 - 25 20 - 30 1¼ - 1½h 2 - 2½h 3 - 4½h depends on size Follow manufacturer's instructions 3 170 - 190 20 - 30 3 190 - 200 40 - 60 3 130 - 140 1½ - 2h 3 160 - 170 30 - 35 3 190 - 200 15 - 20 3 210 - 220 25 - 40 3 210 - 220 25 - 40 3 190 - 200 25 - 45 3 190 - 200 25 - 45 4 220 - 230 8 - 12 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 ROASTING Fan Roasting in the main oven offers an alternative method of cooking food items normally associated with conventional grilling. Fan Roasting helps to minimise cooking smells in the kitchen and allows you to grill with the oven door closed. With the exception of toast and rare steaks you can Fan Roast all the foods you would normally cook under a conventional grill. The lower part of the oven can be used to cook accompaniments at the same time, e. g. tomatoes and mushrooms with a mixed grill or breakfast. Dishes prepared in advance such as shepherd's pie, lasagne and au gratins can be heated through and browned on the top using the Fan Roasting function. COOKING TIMES Cooking is more gentle, therefore food generally takes a little longer to cook when Fan Roasting compared with conventional grilling. One of the advantages is that larger quantities can be cooked at the same time. USING FAN ROASTING Always Fan Roast with the oven door closed and with the grill pan handle removed. · · Turn the main oven multifunction selector to Fan Roasting. Turn the main oven temperature control to the required setting. THINGS TO NOTE · · · · The cooling fan for the controls may operate after a time. If an automatic programme has been set, the oven fan and interior-lighting do not come on until cooking begins. Some internal noise may be heard during operation. [. . . ] Side walls which are above hob level should be protected by heat resistant non-combustible material and MUST NOT be nearer than 40mm to the hob side. A nominal air gap of 2mm at either side of the appliance is required to enable the appliance to be moved into position. Always ensure an air gap is maintained at hotplate level. Tiles or other forms of deep wall covering should not obscure this gap. [. . . ]