User manual AEG-ELECTROLUX E3091-6-M

[. . . ] E3091-6 User manual Built-under 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. [. . . ] Baking on one oven level - Baking in tins Type of baking Ring cake or brioche Madeira cake/Fruit cakes Sponge cake Sponge cake Oven function Fan assisted circulation Fan assisted circulation Fan assisted circulation Conventional Level 1 1 1 1 Temperature (°C) 150 - 160 140 - 160 140 160 Time (h:min) 0:50 - 1:10 1:10 - 1:30 0:25 - 0:40 0:25 - 0:40 Helpful hints and tips Type of baking Flan base - short pastry 1) Flan base - sponge mixture Apple pie Apple pie (2 tins, Ø 20 cm, diagonally off set) Apple pie (2 tins, Ø 20 cm, diagonally off set) Savoury flan (e. g. quiche lorraine) Curd Cheese Cake 1) Pre-heat oven 9 Oven function Fan assisted circulation Fan assisted circulation Conventional Fan assisted circulation Conventional Fan assisted circulation Conventional Level 3 3 1 1 1 1 1 Temperature (°C) 170-180 150 - 170 170 - 190 160 180 160 - 180 170 - 190 Time (h:min) 0:10 - 0:25 0:20 - 0:25 0:50 - 1:00 1:10 - 1:30 1:10 - 1:30 0:30 - 1:10 1:00 - 1:30 Baking on one oven level - Cakes/pastries/breads on baking trays Type of baking Plaited bread/bread crown Christmas stollen1) Bread ( rye bread) - first of all1) - then Cream puffs/eclairs1) Swiss roll1) Cake with crumble topping (dry) Buttered almond cake/sugar cakes1) Fruit flans (made with yeast dough / sponge mixture)2) Fruit flans (made with yeast dough / sponge mixture)2) Fruit flans made with short pastry Conventional Conventional Fan assisted circulation Conventional Fan assisted circulation Conventional 3 3 3 3 3 Oven function Conventional Conventional Conventional Level 3 3 1 230 160 - 180 160 - 170 180 - 200 150 - 160 190 - 210 150 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 Temperature (°C) 170 - 190 160 - 180 Time (h:min) 0:30 - 0:40 0:40 - 1:00 3 170 0:35 - 0:50 Fan assisted circulation 3 160 - 170 0:40 - 1:20 10 Helpful hints and tips Type of baking Yeast cakes with delicate toppings (e. g. · Large roasting joints can be roasted directly in the deep roasting pan or on the oven shelf above the deep roasting pan. (If present) · Roast lean meats in a roasting tin with a lid. · All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. Beef Type of meat Port roast Roast beef or fillet Quantity 1 - 1, 5 kg Oven function CONVENTIONAL Shelf level 1 Temperature °C 200 - 250 Time (h:min) 2:00 - 2:30 for each cm of thickness for each cm of thickness for each cm of thickness for each cm of thickness ROTITHERM ROTITHERM ROTITHERM 1 1 1 190 - 200 180 - 190 170 - 180 0:05 - 0:06 0:06 - 0:08 0:08 - 0:10 - rare1) - medium - well done 1) preheat the oven Pork Type of meat Shoulder, neck, ham joint Chop, spare rib Meat loaf Porknuckle (precooked) Quantity 1 - 1. 5 kg 1 - 1. 5 kg 750 g - 1 kg 750 g - 1 kg Oven function ROTITHERM ROTITHERM ROTITHERM ROTITHERM Shelf level 1 1 1 1 Temperature °C 160 - 180 170 - 180 160 - 170 150 - 170 Time (h:min) 1:30 - 2:00 1:00 - 1:30 0:45 - 1:00 1:30 - 2:00 Helpful hints and tips Veal Type of meat Roast Veal Knuckle of veal Quantity 1 kg 1, 5 -2 kg Quantity 1 - 1, 5 kg 1 - 1, 5 kg Quantity up to 1 kg 1, 5 - 2 kg 1, 5 - 2 kg Oven function ROTITHERM ROTITHERM Oven function ROTITHERM ROTITHERM Oven function CONVENTIONAL CONVENTIONAL CONVENTIONAL Shelf level 1 1 Shelf level 1 1 Shelf level 3 1 1 Temperature °C 160 - 180 160 - 180 Temperature °C 150 - 170 160 - 180 Temperature °C 220 - 250 210 - 220 200 - 210 13 Time (h:min) 1:30 - 2:00 2:00 - 2:30 Time (h:min) 1:15 - 2:00 1:00 - 1:30 Time (h:min) 0:25 - 0:40 1:15 - 1:45 1:30 - 2:15 Lamb Type of meat Leg of lamb, roast lamb Saddle of lamb Game Type of meat Saddle of hare, leg of hare1) Saddle of venison Haunch of venison 1) preheat the oven Poultry Type of meat Poultry portions Half chicken chicken, poulard Duck Goose Turkey Turkey Quantity 200 - 250 g each 400 - 500 g each 1 - 1, 5 kg 1. 5 - 2 kg 3. 5 - 5 kg 2. 5 - 3. 5 kg 4 - 6 kg Quantity 1 - 1, 5 kg Oven function ROTITHERM ROTITHERM ROTITHERM ROTITHERM ROTITHERM ROTITHERM ROTITHERM Oven function CONVENTIONAL Shelf level 1 1 1 1 1 1 1 Shelf level 1 Temperature °C 200 - 220 190 - 210 190 - 210 180 - 200 160 - 180 160 - 180 140 - 160 Temperature °C 210 - 220 Time (h:min) 0:35 - 0:50 0:35 - 0:50 0:45 - 1:15 1:15 - 1:45 2:30 - 3:30 1:45 - 2:30 2:30 - 4:00 Time (h:min) 0:45 - 1:15 Fish ( steamed) Type of meat Whole fish 14 Helpful hints and tips Grilling Always use the grilling function with maximum temperature setting Always grill with the oven door closed Always pre-heat the empty oven with the grill functions for 5 minutes. · Set the shelf in the shelf level as recommended in the grilling table. · Always set the pan to collect the fat into the first shelf level. · Grill only flat pieces of meat or fish. To see which oven function you must use please refer to the oven functions list in Daily use chapter. Food to grill Burgers Pork fillet Sausages Filet steaks, veal steaks Filet of beef, roast beef ( approximately 1 kg) Toast 1) Toast with topping 1) Do not pre-heat Shelf level 1st side 4 4 4 4 3 3 3 8 - 10 mins. 6 - 8 mins. Time 2nd side 6 - 8 mins. ------- Preserving · · · · · · · Only use usual preserving jars of the same dimension. Do not use jars with twist-off or bayonet type lids and metal tins. Use the first shelf level from the bottom. You can put six 1-litre jars maximum on it. Fill all the jars to the same level and close them correctly. Put the jars on the shelf, make sure that they do not touch each other. Fill approximately 1/2 litre of water into the flat baking tray to have sufficient moisture in the oven. · When the liquid lightly starts to bubble in the first jars (after about 35-60 minutes with 1 litre jars), switch off the oven or decrease the temperature to 100°C ( see table). To see which oven function you must use please refer to the oven functions list in Daily use chapter. Helpful hints and tips Soft fruit Preserve Strawberries, blueberries, raspberries, ripe gooseberries Unripe gooseberries Temperature in °C 160 - 170 160 - 170 Temperature in °C 160 - 170 Temperature in °C 160 - 170 160 - 170 160 - 170 160 - 170 15 Time until simmer- Continue to cook at ing in mins. 35 - 45 35 - 45 --10 - 15 Stone fruit Preserve Pears, quinces, plums Time until simmer- Continue to cook at ing in mins. 35 - 45 10 - 15 Vegetables Preserve Carrots1) Cucumbers Mixed pickles Kohlrabi, peas, asparagus Time until simmer- Continue to cook at ing in mins. [. . . ] Hold the door glass panels on their top edge one by one and pull them upwards out of the guide 4. To install panels follow the procedure in reverse. Insert the smaller panel first, then the larger. What to do if. . . Problem The cooking zones do not operate The oven does not heat up The oven does not heat up The oven does not heat up Possible cause Remedy Consult the operating instructions for the built-in cooking surface The oven is not switched on The necessary settings are not set The fuse in the fuse box is released Switch on the oven Control the settings Control the fuse. If the fuse is released more than one time, refer to a qualified electrician. [. . . ]