User manual AEG-ELECTROLUX EBE1500QH

[. . . ] Instead use perforated cups made of chromium steel* - Rinse everything if it has not been used for some time > see cleaning, beginning on page 4 -Interval cooking plus-function can only be used in connection with clock functions At an operating temperature below 100 °C: - do not use enamelled baking recipients and do not open the door!Recommended temperatures for: - warm to: 110 °C - bake/roast: Until 230 °C, see baking/roasting table 2 Page Pre-setting 110 [°C] - Operates with alternating 50% hot air and 50% steam (automatic) Setting area 230° 30° Pre-setting 180 [°C] -Interval cooking function can only used in connection with clock functions Recommended temperatures for: - warm to: 110 °C - bake/roast: 30 - 230 °C, see baking/roasting table a - Allow to cool b - Rub with a little bit of vinegar Ventilator continues to run until c - Leave the oven door open 1 hour temperature drops below 140 °C - Operates with alternating 75% hot air and 25% steam (automatic) Settings at less than 10 minutes have little effect due to the heat-up time (2 minutes) and the 5-minute de-steaming time at the end! 1. Dry baking area 2x PEEP Temperature attained PEEP 6x PEEP 4 Switching off Residual heat is displayed beginning at 40 °C 5 1 2 FINISHED! · Finished in 10 minutes Check the results To enquire about temperature press -/+ at the same time Set length of time / finishing time if required Begin after 5 seconds or as programmed (see clock function) End prematurely: press until there is no more display PEEP switch off: press any button Setting area Pre-setting Principle 230° 30° 170 [°C] - Fastest heat - Automatic rapid heat-up (3 consecutive blinking segments) Specific function (*Special accessories, see page 6) Avoid excessive soiling: - Insert grease filter - Use baking sheet with raised edging with insertion colander* General (*Special accessories, see page 6) Grease filter - More consistent baking result WITHOUT grease filter Baking tin (Roasting pan, pyrex or crockery dishes) - Place the lean meat, game or meat loaf directly on the roasting pan - Bright casserole dishes lengthen the baking/ roasting time - Place the casserole dishes/ pots and pons on the baking sheet - Use casserole dishes which are made of ceramic or are resistant to heat when using hot air 230° 30° 230 [°C] Bottom heating: - Brown well - Do not allow moisture to penetrate through Intensive grill heat equally distributed: - Browned crispy on the outside - Tender and juicy on the inside - Fruit cakes/pizza can be baked at the same time at two levels -> switch sheets when half the baking time is up 230° 30° 180 [°C] - Use grease filter/baking sheet with raised edges and insertion colander* - The roast is finished is soon as it is firm when you press it - Let the roast sit for about 10 minutes before cutting it Grill grating - Have the baking sheet with the curvature pointing up to keep the roasting/baking casserole from sliding Small area grill (single grill): 230° 30° 230 [°C] - The distance to the heating element can be varied by placing the curvature of the grating upwards Large area grill (dual grill): or downwards. - Grating is completely full (operating with grill and upper heating element) - Insert a baking sheet to catch on drippings - Small quantities (operating with the grill) Frozen pastry (e. g. [. . . ] pizza) - Lay on the baking sheet covered with baking parchment to avoid temperature differences - Use professional baking sheet* Sauces 230° 40° 220 [°C] - Heat from the floor and ceiling of the oven - Brown the sauce lightly, then pour in hot water - If roasting for more than 1 hour: only add ingredients to the roasting pan 1/2 hour before finishing °C 90° 90->80 [°C] 10 Min. 80° - Flash fry the roast in a frying pan!- Do not cover the roast in the oven! Grilling - Do not place greasy food too close under the heating element when grilling - Close the oven door to grill - Always remain present when grilling 03/2005 by Electrosuisse Min. Clock functions 3 Page - After setting, the arrow blinks 5 seconds, then it lights up and the clock begins to run - Set/change times when the respective arrow blinks Length of time Short time End Time of day Amount of LENGTH OF TIME/END can be used at the same time if: - The oven is supposed to automatically switch on and off at a later point in time - a programme has been selected LENGTH OF TIME Cooking/baking/roasting time END On programming Duration with end: Do not repeat the first 2 steps when is the meal supposed to be finished? SHORT TIME 0 to 99 hours (has no effect on the operation of the oven) TIME OF DAY The brightness of the time display is reduced between 10:00 p. m. and 6:00 a. m. ! set The time of day can only be faded out when no other display is active! + fade in/fade out Switching off When the time of day has been faded out: - The display lights up when it is switched on - The display disappears when it is switched off Push at the same time until display disappears/ lights up Safety cut-off at 30 - 120 °C The oven shuts off automatically when the function and at 120 - 200 °C temperature controls are set WITHOUT any time limit as follows: at 200 - 230 °C after 12. 5 h after 8. 5 h after 5. 5 h Cleaning and care 4 Page No heating elements may be switched on when cleaning the steam-production system, the cooking sheet rails, the light glass and the oven door. The oven must have cooled down enough to allow you to touch the interior parts without hazard. Only the oven illumination may be switched on. NEVER use high-pressure cleaning devices for the oven!Clean the range thoroughly and regularly!Prevent food from burning onto the oven and soiling. Pre-heating recommended with: - Meat dishes/quick-roast items (filet, roast beef, chops) -> The pores in the meat close more quickly and the roast stays juicy - Small pastries that tend to fall apart, buns, biscuit rolls Subject to technical modifications Oven for kitchenette Profi-Steam Programmed recipes Baking / roasting table EB SL7(S) (55 cm, with range drawer) EBK SL7(S) (55 cm, without range drawer) EB SL70(S) (60 cm, without range drawer) This document is an integral part of the usage instructions for Profi-Steam Steaming table Couscous with liquid (with liquid 1:1) Dishes withstand up to 120 °C resistant to heat The stated water quantities are only for your orientation and can vary according to size/quantity! Page 1 250 ml 12-15' 550 ml 35-40' 550 ml 35-40' 700 ml 35-45' 550 ml 35-40' 700 ml 50-60' 400 ml 25-30' 550 ml 30-35' 700 ml 20-25' 250 ml 15-20' 550 ml 35-40' 400 ml 20-25' Cut carrots Thaw and cook vegetables Blanch vegetables «Nussschinkli» 1 kg Smoked spare rib 1 kg «Wienerli» «St. Galler Schüblig» «Waadtländer Saucisson» Pork sausage Trout 250 - 300 g Fish filets 550 ml 30-35' 550 ml 30-35' 250 ml 15-20' 700 ml 50-65' 700 ml 45-55' 250 ml 15-20' 400 ml 25-30' 550 ml 25-35' 400 ml 20-25' 400 ml 20-25' 250 ml 10-15' Dry rice (with fluid 1:1) Maize (polenta) (with liquid 1:3) Potatoes in the jacket Boiled potatoes «Sauerkraut» «Ratatouille» Brussel sprouts Cauliflower Tomatoes Kohlrabi, cellery, fennel (cut) Zucchini Interval cooking Plus Caramel pudding Vegtetable tureen Use heat-resistant pots and pans - Stated times are for your orientation, they will vary depending upon size/quantity!- Generally add 200 ml of water! 95° 35' Perch filet without the addition of fluid (very dry fish, thick filet) 15-20' 95° 95° 45' Halibut with white wine sauce (thin filet) 95° 15' Steam hot Warming up a menu (6 plates, 24 cm) Use heat-resistant pots and pans - Stated times are for your orientation, they will vary depending upon size/quantity!- Do not pre-heat oven! Pork roast 1 kg Roast beef 1 kg Veal roast, 1 kg «Fleischkäse», raw 500 g Smoked spare rib 600 - 1000 g Soak in water 2 hours Chicken 1 kg 110° 15-20' 180° 55-65' 180° 55-65' 180° 45-55' 180° 30-40' 180° 35-45' 200° 60' Duck 1. 5 - 2 kg Goose 3 kg Leek/potato gratin Noodle casserole Lasagne Different kinds of bread 500 - 1000 g Bread rolls 50 - 60 g 180° 55-65' 170° 130-170' 180° 40-50' 180° 35-45' 180° 45-50' 190-200° 50-60' 200-210° 20-25' Hot air alternating with steam wet First roast the meat until it is brown and crispy with hot air. After the hot-air treatment, switch off the range and allow it to cool to about 70 °C with the door open!Then place the vegetables and the side dishes in the cooking dishes to go with the meat and steam all of it together. Meat Meat AND Side dishes Roast beef 1 kg Pork roast 1 kg Veal roast, 1 kg 180° 50-60' 180° 40-50' 180° 40-50' Brussel sprouts, polenta Potatoes, vegetables, Roasting sauce Dry rice, vegetables 550 ml 30-35' 550 ml 30-35' 550 ml 30-35' Programmed recipes CLEANING See «cleaning and care», Usage instructions page 4+5 A VEGETABLE for 4-5 people - Dishes withstand up to 120 °C Operation: 1 2 3 TROUT 250 - 300 G Switch on range - Dishes withstand up to 120 °C WARMING for 4-6 people - Use heat-resistant pots and pans! A Select recipe (push several times) POTATO GRATIN for 4-6 people - Grease gratin casserole with butter 2 POTATO GRATIN PIZZA for 4 pcs. , round, ø 28 cm - TOMATO SAUCE - All ingredients at room temperature The function and usage levels will be displayed CHICKEN The oven switches on after 5 seconds for 4 people - Take the chicken out of the oven 1 h before cooking 4 5 6 !PEEP EEP, EP, P PE Signal sounds 10 minutes before time runs out ROAST VEAL for 4-6 people - Remove the meat 1 hour before cooking from the refrigerator ROAST PORK for 4-6 people - Remove the meat 1 hour before cooking from the refrigerator Check the cooking result CHEESE TART 0. 00 - 1 original baking sheet or 2 round «Wähen» sheets, 28 cm in diameter - 2 rolls of cake dough rolled out - All ingredients at room temperature - 1 original baking sheet or 2 round «Wähen» sheets, 28 cm in diameter - 2 rolls of cake dough rolled out - All ingredients at room temperature - Peel apple, remove core and cut up into 12 pieces PEEP ! APPLE TART Alarm indicates when finished (Push any button!) BUTTER PLAIT 2 Pcs. - All ingredients at room temperature -- BREAD 2 pcs. , 620 g per pc. INGREDIENTS PREPARING 400 g 200 g 200 g 200 g of cauliflower Carotts Kohlrabi Zucchini - Rinse cauliflower and split up and put into «Röslis» Peel carotts and cut into 1x1x4x cm spears Peel kohlrabi and cut into 1x1x4x cm spears Wash zucchini and cut into 1 cm wide slices 4 poached trout (250-300 g) 1 lemon Pepper, salt - Wash trout well inside and out, rub with lemon juice, very little spicing - Lay out on a plate or, if you have one, in a casserole with a colander insert (see special accessories) All food which is suitable for thawing and warming up - Arrange food on plate or the dishes individually or mixed together - Place in the oven without covering 1000 g 200 g 200 g 50 g of potatoes of milk of cream of grated cheese Salt, freshly ground pepper, nutmeg, garlic powder - Peel potatoes, cut in 3 mm cubes and layer in a gratin casserole - Flavour with salt, black pepper, nutmeg and garlic - Mix milk and cream and pour on the potatoes - Put cheese on last DOUGH 250 g 50 g 20 g 30 g 10 g 500 g Water 1 Egg Yeast Olive oil Salt White flour 800g TOMATO SAUCE Peeled, chopped tomatoes (2 tins) 100 g Onions, finely chopped 2 pcs. Garlic cloves, finely chopped Salt, black pepper, oregano and pizza spices PREPARING THE DOUGH - Dissolve yeast in water and knead with remaining ingredients into elastic dough - Keep dough covered 30 minutes, knead 3 times during this time TOMATO SAUCE - Mix onions, garlic, spices with tomatoes - Allow the liquid to boil off until it becomes a thick sauce, let the mixture cool 2 pcs. [. . . ] Garlic cloves, finely chopped Salt, black pepper, oregano and pizza spices PREPARING THE DOUGH - Dissolve yeast in water and knead with remaining ingredients into elastic dough - Keep dough covered 30 minutes, knead 3 times during this time TOMATO SAUCE - Mix onions, garlic, spices with tomatoes - Allow the liquid to boil off until it becomes a thick sauce, let the mixture cool 2 pcs. of chicken weighing 1000-1200 g 2 tbsp Peanut oil Salt, pepper, paprika, garlic powder, a touch of mustard - Clean the chicken inside and out, rinse and dry on kitchen cloth - Mix peanut oil with spices and brush evenly on chicken 1000 g Veal roast 2 tbsp Peanut oil Salt, pepper, paprika, a touch of mustard - Wash veal and dry on kitchen cloth - Mix spices with peanut oil and brush evenly onto the meat - Flash fry meat in a very hot skillet on all sides for 10 minutes and put into casserole dish 1000 g Pork roast (neck) 2 tbsp Peanut oil Salt, pepper, paprika, a touch of mustard - Wash pork roast and dry on kitchen cloth - Mix spices with peanut oil and brush evenly onto the meat - Place the meat in the roasting casserole and roast TOPPING 480 g 600 g 100 g Cake dough (1. 5 rolls) Cheese mixture; «Emmentaler», Sbrinz, Gruyer Onions Cut cubes 4 mm wide 50 g 100 g 250 g 300 g 6g SAUCE PREPARATION OF SAUCE White flour 2 eggs Cream Milk Stir flour and eggs together until smooth, Flavored salt Salt, black pepper, nutmeg mix in milk, cream and flavored salt INGREDIENTS FOR TOPPING 480 g Cake mixture (1. 5 rolls) 50 g Grated hazelnuts 1000 g Apples 100 g 50 g 3g 200 g SAUCE 2 eggs Sugar Salt Cream PREPARATION OF SAUCE Stir eggs, sugar and salt until smooth and the sugar has dissolved, then mix with the cream PREPARING THE DOUGH 750 g 10 g 15 g 30 g 100 g White flour Sugar Salt Yeast Butter - Dissolve the yeast in liquid, add rest of ingredients and knead into an elastic dough - Cover dough and let stand 30 - 40 minutes, knead it 2 to 3 times during this time 50 g 1 Egg 400 g Milk PREPARING THE DOUGH 450 g 250 g 15 g 20 g Semi-white flour Rye flour Salt Yeast - Dissolve the yeast in liquid, add rest of ingredients and knead into an elastic dough - Cover dough and let stand 30 - 40 minutes, knead it 2 to 3 times during this time 250 g Milk 250 g Water FINISHING COOKING/ROASTING/BAKING TIPS 2 Page - Combine ingredients in an open cooking pot - Cook without adding water!- No spices or salt are needed 550 ml Steam wet 35' 400 ml Steam wet 25' Interval cooking Plus 20' 110° 250 ml Steam hot 40' 180° 250 ml - Cook without pre-heating! - Split up dough into 4 portions, roll into balls and roll out with a lot of flour into flat pizza doughs 3 to 4 mm thick - Brush the pizza doughs with cold tomato sauce, leave about 1 cm on edge empty. Put on any toppings you desire and sprinkle pizza cheese on top. 210° Pizza level 13' Back with pre-heating to pizza level 210 °C (a signal will sound when the temperature is reached) Put the baking grating on the second groove and the high-edged baking sheet on groove 1, if need be with an inserted colander (special accessory) Steam hot 50' 180° 250 ml - Turn the chicken over after it has cooked half the time Put the baking grating on the second groove and the high-edged baking sheet on groove 1 Low temperature cooking 80° 120' - Pre-heat to 90 °C / 10 minutes Put the baking grating on the second groove and the high-edged baking sheet on groove 1, if need be with an inserted colander (special accessory) 180° Steam hot 250 ml 65' - Turn the roast over after it has cooked half the time Variations: - Stick in dried prunes - Add vegetables, onions, sauce and wine after half the baking time 180° - Place dough on greased baking sheet and poke holes in it liberally - Evenly spread cheese and cut onions and pour sauce on top Pizza level 35' - Wrap the other half of the dough in clear foil and freeze - Pre-heat to pizza level 180 °C - If any bubbles form pop immediately - Place the dough on greased baking sheet and press down well Spread hazelnuts evenly over dough Place cut apples on top Pour sauce on apples 190° Hot air 40' - If bubbles form, pop them immediately - Split dough up into 4 pieces of equal size, form these into rolls about 40 cm long and then braid 2 of the rolls together each - Put the braids on the baking sheet parallel to each other, allow to rise about 20 min. 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