User manual AEG-ELECTROLUX E1100-5-M

[. . . ] E1101-5 User manual Built-In Electric Oven 2 Contents Thank you for choosing one of our high-quality products. To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfectly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. [. . . ] We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too long, selecting a higher temperature. If you cannot find the settings for a particular recipe, look for the one that is most similar. Your new oven may bake or roast differently to your previous appliance. So adapt your normal settings (temperature, cooking times) and oven shelf levels to the recommendations in the following tables. 18 Uses, Tables and Tips 2 With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. Baking table Type of baking Baking in tins Ring cake or brioche Madeira cake, fruit cakes Sponge flan Flan base - short pastry Flan base - sponge mixture Apple tart (covered) Apple pie (2tins 20cm, placed diagonally to one another) Savoury flan (e. g. , quiche lorraine) Cheesecake Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas stollen Bread (rye bread) first of all . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . then Cream puffs, eclairs Swiss roll Dry streusel cake Buttered almond cake, sugar cakes, Bienenstich (custard-filled cake, coated with sugar and almonds) Fruit flans (made with yeast dough/sponge mixture) Fruit flans made with short pastry Yeast cakes with delicate fillings (e. g. , cream cheese, cream, etc. ) (cooked on baking sheet) Pizza (with a lot of topping) Pizza (thin crust) 3 3 1 3 3 3 3 3 3 3 1 1 170-190 160-1801) 2501) 160-180 190-210 180-2001) 160-180 190-2101) 170-190 170-190 160-180 190-2101) 230-2501) 0:30-0:40 0:40-1:00 0:20 0:30-1:00 0:25-0:40 0:10-0:20 0:20-0:40 0:15-0:30 0:25-0:50 0:40-1:20 0:40-1:20 0:30-1:00 0:10-0:25 1 1 1 3 3 1 1 160-180 150-170 160-180 190-2101) 170-190 170-190 180-200 0:50-1:10 1:10-1:30 0:25-0:40 0:10-0:25 0:20-0:25 0:50-1:00 0:20-0:30 Oven level Temperature C Time 1 1 180-200 160-180 0:30-1:10 1:00-1:30 Uses, Tables and Tips 19 Type of baking Unleavened bread Tarts (Swiss-style) Biscuits Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Danish pastries Puff pastries Rolls Small cakes (20 per tray) 1) Pre-heat the oven Oven level 1 1 3 3 3 3 3 3 3 3 3 Temperature C 230-2501) 210-2301) 170-1901) 160-180 170-190 100-120 120-140 170-190 190-2101) 180-220 1) Time 0:08-0:15 0:35-0:50 0:06-0:20 0:10-0:40 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 0:20-0:35 0:20-0:30 170-1901) Tips on baking Baking results Possible cause Remedy Place cake lower in the oven Use a slightly lower setting Set a longer baking time Baking times cannot be reduced by setting higher temperatures Use less liquid Pay attention to mixing times, especially if using mixing machines Set oven temperature higher Set a shorter baking time Set a lower oven temperature and a longer baking time Spread the mixture evenly on the baking tray Use a slightly higher oven setting The cake is not browned Wrong oven 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 mixture Cake is too dry Cake browns unevenly Oven temperature too low Baking time too long Oven temperature too high and baking time too short Mixture is unevenly distributed Cake is not done within the baking time given Temperature too low 20 Uses, Tables and Tips Roasting Oven function: Conventional Ovenware for roasting Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufacturer's instructions. ) For all lean meats, we recommend roasting these in a roasting tin or dish with a lid. All types of meat, that can be browned or have crackling, can be roasted in a roasting tin or dish without a lid. 3 Tips on using the Roasting Table The information given in the following table is for guidance only. We recommend cooking meat and fish weighing 1kg or more in the oven. To prevent meat juices or fat from burning onto the ovenware, we recommend adding some liquid. If required, turn the roast (after 1/2 - 2/3 of the cooking time). Baste large roasts and poultry with their juices several times during roasting. You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. Roasting table Type of meat Beef Pot roast Roast beef or fillet - rare - medium - well done Pork Shoulder, neck, ham joint, Chop, spare rib Meat loaf Knuckles of pork (precooked) Veal 1-1. 5 kg 1-1. 5 kg 750 g-1 kg 750 g-1 kg 1 1 1 1 210-220 180-190 170-180 210-220 1:30-2:00 1:00-1:30 0:45-1:00 1:30-2:00 per cm. of thickness 1-1. 5 kg 1 1 1 1 1 230-2501) 230-2501) 210-2301) 200-250 2:00-2:30 per cm. of thickness 0:06-0:08 0:08-0:10 0:10-0:12 Amount Weight Oven level Temperature C Time Hr. :Min. Uses, Tables and Tips 21 Type of meat Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb Game Saddle of hare, leg of hare Saddle of venison Haunch of venison Poultry Poultry portions (4 to 6 pieces) Chicken halves (2 to 4 pieces) Chicken, poulard Duck Goose Turkey Fish (steamed) Whole fish 1) Pre-heat the oven Amount Weight 1 kg 1. 5-2 kg 1-1. 5 kg 1-1. 5 kg up to 1 kg 1. 5-2 kg 1. 5-2 kg each 200-250g each 400-500 g 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg 1-1. 5 kg Oven level 1 1 1 1 3 1 1 Temperature C 210-220 210-225 210-220 210-220 220-2501) 210-220 200-210 Time Hr. :Min. 1:30-2:00 2:00-2:30 1:15-2:00 1:00-1:30 0:25-0:40 1:00-1:30 1:15-1:50 1 1 1 1 1 1 220-250 220-250 220-250 210-220 200-210 200-210 180-200 210-220 0:35-0:50 0:35-0:50 0:45-1:15 1:00-1:30 2:30-3:00 1:30-2:00 2:30-4:00 0:45-1:15 1 Grill sizes Oven function: Single Grill or Dual gril with maximum temperature setting 1 3 Important: Always grill with the oven door closed. The empty oven should always be pre-heated with the grill functions for 5 minutes. For grilling, place the shelf in the recommended shelf position. Always insert the tray into the first shelf position from the bottom. Grilling is particularly suitable for flat pieces of meat or fish. 22 Uses, Tables and Tips Grilling table Food to be grilled Burgers Pork fillet Sausages Fillet steaks, veal steaks Fillet of beef, roast beef (approx. 1 kg) Toast1) Toast with topping 1) Do not pre-heat Oven level 4 4 4 4 3 3 3 Grilling time 1st side 8-10 mins. [. . . ] To do this, disconnect the appliance from the mains supply and remove the mains cable from the appliance. Installation Instructions 33 Installation Instructions 1 Attention: The new appliance may only be installed and connected by a registered expert. If you do not, any damage resulting is not covered by the warranty. 1 Safety information for the installer The electrical installation is to be set up so that the appliance can be isolated from the mains with a minimum 3mm all-pole contact separation. Suitable separation devices include e. g. cut-outs, fuses (screw fuses are to be taken out of the holder), RCD's and contactors. [. . . ]