User manual AEG-ELECTROLUX EBSL7S

[. . . ] 700 ml 1 TIPPS 2 Insert baked goods Switch on/off oven lighting 3 Select function Press button several times. . . Baking/ Roasting Switching on Temperature settings and sheet levels; see baking and roasting table Set temperature if required To enquire about temperature press -/+ at the same time FUNCTIONS HOT AIR Setting area Pre-setting FOR. . . - Pastry (up to 3 levels) With meat: - Select temperature 25 °C lower than stated for recipes Position for. . . 1 2 3 grating / sheets up to 3 230° 30° 170 [°C] PIZZA SETTING Small area grill + hot, circulating air - Pizza - Fruit tarts - Quiches «Wähen» - etc. 230° 30° 230 [°C] TURBOGRILL - Elevated roasting goods - Rolled joints - Poultry - etc. 230° 30° together 180 [°C] SINGLE/DUAL GRILL - Melting ingredients on/ baking toast - Flambéing marzipan / ice cream - Baking a crust on casseroles - Steaks/chops/sausages - Fish 230° 30° together 230 [°C] 230° TOP/ BOTTOM - Baking/roasting conventional (1 level) or 40° 220 [°C] LOWTEMP COOKING - Tender, juicy roasts (lean meat) - NOT suited for braised/ pork roast 90->80 [°C] together Food thermometer Use grease filter Principle Specific function 96 [°C] Setting area 230° 30° - Prepare complete menu in one go; See «hot air/cooking with steam afterwards», Baking/roasting table (*Special accessories, see page 6) - Steam function can only be used in connection with clock functions (otherwise there is no evaporation!)!- Never open the oven door when cooking with steam!- Use cooking pots and pans* for optimum results. [. . . ] Prevent food from burning onto the oven and soiling. Rub dry the baking area after each time you steam-cook and leave open for 1 hour! «Clean enamel» oven - Do not use steel wool, abrasive or scratchy cleaning utensils or agents!- Do not use any corrosive agents to remove calcium deposits!Chemical decalcifying agents may destroy the «clean enamel» of the oven -> Adhere to manufacturer's instructions -> Clean out interior of oven with warm dish-soap water or vinegar cleaner and a sponge/cloth TIPP: Clean chrome parts with «Inox-Steel ball» (available from wholesalers): do not use steel wool! Cleaning program TIPP: Leave oven door open for about 1 hour! 1 Mix 1 tbs vinegar in 150ml water b 5 a) Soak up water b) Dry baking area a A 1. After 15 min. 2 Select cleaning program (rough, porous surface) 15 Min. 3 signal sounds 4 Switch off everything 3-part when finished PEEP PEEP !PEEP Oven ceiling with catalytic cleaning aid At temperatures over 200 °C small amounts of soiling and splattered grease will be oxidized away, leaving no odour or grease deposits. - No aggressive / acidic or glass ceramic cleaning agents -> these destroy the catalytic cleaning aid - Always only open oven briefly -> this supports the catalytic cleaning aid - Do not use any textile cloths; threads get caught and remain on the rough surface! Operating panel & oven door - No aggressive / acidic or glass ceramic cleaning agents - No steel wool / pot sponges Cleaning direction Do not make circular movements when cleaning, as this will damage the surface!TIPP: Clean with a soft, clean, moist micro-fibre cloth! - The hinge bows must always be flush against the hinges from the door in the direction of the oven!- The hinge bows positioned forwards allow the door to taken out - Wash the interior disc with hot dish-soap water - Allow stubborn stains to soak - Keep the rubber seals clean and do not damage them!The interior side of the glass has a protective layer which refracts heat do not scratch with knives, sponges, etc. ! Steam-production system The steam-production system should be rubbed dry each time after it is used in order to avoid possible calcium deposits. No function may be selected! A + CHILD SAFETY Switch off range Press at the same time Children's safety catch on Press the same buttons again to remove children's safety catch Secure programme= to secure all of the oven function settings from being accidentally changed Switch on range Select oven function A+ Press at the same time LOCK Programme secured Press again to change the programme. To switch off everything: Special accessories Order at: 044 405 81 11 Insertion colander (enamelled): ES-KBH 380 380x300 Anti-stick coating: ES-KBHA 380 Baking sheet remover (anti-tip): BA-3E 426 steam Pastry/baked goods professional plate Drying/Baking (non-stick) PB 426 426x349 Glass baking tray GBS 426 Cooking container Cooking container (chromium steel) (chromium steel) without holes: with holes: GBG 325 GB 325 325x265x40 325x265x40 Also available as a set: GBS 325 Insertion grating for GB 325: ER-GB 325 CN 270x210x7 Insertion grating for GG 275: ER-GG 275 CN 210x125x7 Enamelled or anti-sticking accessories are not suited for steaming! First use Set time of day The arrow "time of day" blinks when power has been hooked up/ power is cut off 7 Page The oven only functions when the time has been set! 20. 41 1Set right time 2 Wait 5 seconds Select language LANGUAGE ENGLISH 3 Blinking stops and clock shows time 1 Switch on range + + 2 Press at the same time 3 Select language 4 Store language Set brightness display Helps improve ability to read with ovens installed at higher levels. V. ANGLE ___I_____ 1 Switch on range + + 2 Press at the same 3 Select oven time function 4 Set brightness 5 Store brightness Remove all objects from the oven and protective foil!Do NOT remove the rating plate! Initial cleaning 1 Remove accessories and clean them (see cleaning and care p. 4) 2 Clean with water + dish-soap water (except for the ceiling of the oven!) ­> see cleaning and care (p. 4) Provide for adequate ventilation in room the first time heating the oven Initial heating 1 Leave the oven door closed and switch on 2 Select «hot air» 3 Set at 230 °C Operate with door closed for 60 minutes, then switch off Open the window! Pre-heating Pre-heating is usually not necessary with most programmes as a result of the set temperature being reached very quickly. . . 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! [. . . ] and then brush with eggs 180° Hot air 35' - Split dough into 2 pieces, make into round shapes, cover and let rise about 20 minutes - Lightly sprinkle the dough with flour before baking - Make 3 mm-deep cross cuts with a sharp knife Steam hot 50' 180° 250 ml - Replace semi-white flour with flour for farmer's bread Stated cooking times/temperatures are for your orientation 3 Page Key to symbols: Conventional/s 5 «Wähen» (round flat dough cake) and patés Puff pastry to 1 180° * 15-20' With fresh fruit + sauce With frozen fruit + sauce French «Wähe» (round flat dough cake) (without sauce) Cheese «Wähe» Mushroom «Wähe» Broccoli/leek paté 210° * 35-40' 230° * 35-40' 220° * 40-45' 200° * 35-40' 220° * 25-30' 180° * 45-50' 190° * 35-40' 200° * 35-40' 200° * 40-45' 180° * 35-40' 200° * 35-40' 170° 45-50' Yeast pastries Cake, «Zopf» (Butter braid), bread and Pizza Sweet pastries made from yeast dough 400-600 g «Bienenstich» (deep baking sheet) «Gugelhupf» (yeast cake with raisins) «Zopf» (Butter braid), 500 g (weight of dough) «Weggli», 50 g Cakes, Tart Biscuit dough, sponge mixture, soft cheese dough Buiscuit cake Swiss roll «Gugelhupf» (yeast cake with raisins) Apple cake (sponge mixture) Rum, orange and carott slices Marble cake Tirol cake Coconut cake Sweet zucchini cake Walnut cake 170° * 30-35' 220° * 6-10' 170° * 60-65' 170° * 50-55' 180° 20-25' 170° 60-70' 170° 65-70' 170° 60-65' 170° 60-65' 170° 60' 160° * 40-45' 200° * 7-10' 160° 65-70' 160° 40-45' 170° 20-25' 160° 60-70' 160° 60-70' 160° 60-65' 160° 55-60' 160° 65' Desserts from all over the world American banana cake (USA) Coconute cake Itaparica (Brazil) Linzer tort (Austria) Sacher torte (Austria) Savarin (France) Small pastries Choux pastry, short-crust, meringue mix Christmas cookies 200° * 35-40' 180° * 20-25' 180° * 20-25' 180° * 20-25' 90° 2h-3h 180° 35-40' 160° 20-25' 170° 20-25' 160° 20-25' 90° 2h-3h «Ofenküchlein» (little oven cake) Short-crust for cakes Short-crust cake «Vogelnestli» Meringues; leave door of oven open about 2 cm (insert wooden spoon) «Mailänderli» and all «Butterguetzli» "Guetzli" for drying Gingerbread/ honey cake dough, up to 100 g "Chräbeli" or "Springerli" (dry over night on the baking sheet before baking) Key to symbols: Conventional/simmer lightly/grill operation/sterilise with without filter 5 to 1 180° * 15-20' * = The oven must be pre-heated Temperature [°C] upward Level for grill grating, curvature pointing downward 4 Page Stated cooking time/te With hot air = Level for 1 = Levels for 2 = Levels for Puff pastry Apéro pastry «Schinkengipfeli» about 10-15 g 180° * 35-40' 190° * 18-20' 170° * 50-60' 190° * 30-35' 200° * 20-25' 170° 35-40' 180° * 18-20' 160° 50-55' 180° 30-35' 180° 20-25' «Wurstweggli» about 10-15 g Pork filet in a dough blanket Sausage in a dough blanket 200° * 10-12' 200° * 16-20' 200° * 16-20' 200° * 40-45' 200° * 20-25' 190° * 10-12' 190° * 16-20' 190° * 16-20' 190° * 40-45' 190° * 20-25' Swiss specialties «Prättigauer Pitte» (Bündnerland) «Birnbrot» (pear bread) (Eastern Switzerland) «Aargauer Rüeblitorte» (Carott cake) Glarner paté 170° * 70' 170° 45-50' 170° 40-45' 170° 50' 170° 25' 160° * 70' «Magenbrot» «Zürcher Pfarrhaus» Cake 170° 35-40' 190° 40-45' 170° * 45-50' 190° * 35-40' 170° * 18-20' 200° * 35' 160° 35-40' 180° 45-50' 160° 50-55' 180° * 35-38' 160° * 16-18' 180° * 30-35' 160° 40-45' 160° 50' Sterilise - Thawing and cooking with steam at the lowest level!- Do not pre-heat oven - Glasses must not touch each other - Only use fresh fruit which is not overly ripe - Oven door remains closed The stated times are only for your orientation, they vary according to size/quantity! Sterilisation times: until they begin to form beads Standing time (in switched-off oven) Berries e. g. strawberries, blueberries, raspberries, ripe gooseberries 110° 45-55' -- Fruit with pits e. g. fruits with hard flesh, pears, quinces, plums, apples, apricots 110° 50-60' 15' 170° * 15-18' 160° * 15-20' 170° * 15-20' 160° * 12-15' 160° * 18-20' 140° * 15-18' 160° * 15-25' 130° * 12-15' Vegetables Boil 1 l water and 15 g salt then let cool Carrots, spears approximately 4x1x1 cm Mixed Pickles Kohlrabi, beans, peas, asparagus 120° 50-60' 120° 50-60' 120° 50-60' 30' 30' 30' Stated cooking time/temperatures are for your orientation With hot air = Level for 1 tray = Levels for 2 trays = Levels for 3 trays 5 Page Meat, Game 200° * 10-12' 200° * 16-20' 200° * 16-20' 200° * 40-45' 200° * 20-25' 190° * 10-12' 190° * 16-20' 190° * 16-20' 190° * 40-45' 190° * 20-25' - Roasting time depends on the type, weight and height - The higher the piece of meat, the lower the temperature of the oven Pork roast, 1 kg Veal roast, 1 kg Roast beef, 1 kg Meat loaf, 1 kg "Tessine" roast (with bacon), 1, 2 kg Roast beef, 1 kg Roast venison 170° 35-40' 190° 40-45' 170° * 45-50' 190° * 35-40' 170° * 18-20' 200° * 35' 160° 35-40' 180° 45-50' 160° 50-55' 180° * 35-38' 160° * 16-18' 180° * 30-35' 190° * 85-90' 190° * 70-85' 200° * 75-80' 200° * 75-80' 200° * 60-65' 210° * 25-30' 190° * 60-70' 180° * 80-90' 180° * 65-75' 190° * 75-80' 190° * 60-75' 190° * 60-65' 200° * 25-30' 180° * 60-70' Poultry, Fish Chicken nuggets Chicken, 1 ­ 1, 2 kg Duck, 1, 5 ­ 2 kg Goose, 3 kg (deep baking sheet) he stated times are only for your rientation, they vary according o size/quantity! rilisation times: l they begin to form beads Standing time (in switched-off oven) Turkey, 4, 5 ­ 5, 5 kg (deep baking sheet) 230° * 13-16' 210° * 50-60' 180° * 65-75' 180° * 140-190' 160° * 210-230' 230° * 13-15' 200° * 50-55' 170° * 60-65' 170° * 140-190' 150° * 190-220' ° 55' -- Lowtemperature cooking The empty oven heats up to 90 °C in the first 10 minutes -> Then it switches to 80 °C for the remaining time - Roast until it is very hot before simmering in the pan - Insert grease filter - Place baking sheet on level 1 to catch drippings 20% less energy is used with this function than with normal roasting. 1kg ° 60' 15' ° 60' ° 60' ° 60' 30' 30' 30' Roast beef, 1 kg Veal roast, 1 kg Carré of pork, 1 kg 90/80° 120-150' 90/80° 160-190' 90/80° 140-170' Pizza level 180° * 35-40' 180° * 30-35' 190° * 35-40' 200° * 40-45' 200° * 35-40' 210° * 9-13' Drying 6 Page Cheese «Wähe» Spinach «Wähe» "Wähe" with fresh fruit and sauce "Wähe" with frozen fruit and sauce Fruit «wähe» with sauce in pyrex form Pizza, round (original baking sheet) - Put baking parchment on the baking sheet Put a single layer of the food to be dried closely together Leave door of the oven 2 cm open (insert wooden spoon) Professional sheets* are particularly well suited for drying food Check how far the drying has proceeded at regular intervals (neither moist or crumbly) Beans Hot peppers (strips) Soup broth vegetables Mushrooms Turbo-Grill - Place baking sheet on level 1 to catch drippings - Insert grease filter - Turn over meat after half the roasting time has elapsed Herbs Plums Apricots Chicken (900-1000 g) Rolled stuffed pork (2 kg) 160° 50' 160° 90-95' Grated apples Pears 75° 6-8h 75° 5-6h 75° 5-6h 50° 6-8h 40-50° 2-3h 75° 8 - 10 h 75° 8 - 10 h 75° 6-8h 75° 6-9h Space grill - Pre-heat oven 3 minutes - Insert grease filter - Place baking sheet on level 1 to catch drippings - Turn over meat after half the roasting time has elapsed Single grill Dual grill Single grill Dual grill 4 - 8 porkchops 2 - 4 porkchops 2 chicken halves 4 chicken halves 1 - 4 chicken thighs 4 - 6 chicken thighs 230° 10'/10' Up to 6 sausages for grilling 230° 12'/12' 230° 16'/16' 230° 20'/18' 230° 15'/15' 230° 16'/15' More than 6 sausages for grilling Up to 4 curled sausages for grilling Up to 6 curled sausages for grilling Entire fish Toast (without topping) (pre-heat grill 5 minutes) 230° 6'/6' 230° 6'/6' 230° 12'/9' 230° 12'/9' 230° 12'/--' 230° 1-2'/1-2' Useful tips. . . Baked good. . . 03/2005 by Electrosuisse Subject to technical modifications . . . does not rise. . . . [. . . ]