User manual AEG-ELECTROLUX EHGL40X4

[. . . ] user manual Cooker EH GL40X-4 2 electrolux Electrolux. Thinking of you. Share more of our thinking at www. electrolux. com Contents Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Description of the Appliance . . . . . . . . . . . . . . . . . . 4 Before Using for the first time . . . . . . . . . . . . . . . . . [. . . ] · Moist recipes (for example, pizzas, fruit flans, etc. ) are baked on one level. · Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses. · 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. 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. e. g. g. , oven levels 1 and 3 3 baking trays: oven levels 1, 3 and 5 General instructions · Insert the tray with the bevel at the front. · With Conventional or Convection with ring heating element you can also bake with two tins next to one another on the oven shelf at the same time. 2 With longer baking times, the oven can 16 electrolux Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes Sponge cake Sponge cake Flan base - short pastry Flan base - sponge mixture Apple pie Apple pie (2tins Ø20cm, diagonally off set) Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional Convection with ring heating element Conventional 1 1 1 1 3 3 1 1 1 1 1 150-160 140-160 140 160 170-180 1) Oven function Oven level Temperature °C Time Mins. 50-60 60-80 30-40 30-40 20-25 25-30 50-60 60-80 60-80 45-55 80-90 150-170 170-190 160 180 160-180 170-190 Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas stollen Bread (rye bread) -first of all -then Cream puffs/eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Butter plait Fruit flans (made with yeast dough/sponge mixture)2) Fruit flans (made with yeast dough/sponge mixture)2) Conventional Conventional Conventional 3 3 1 170-190 160-1801) 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 170-1801) 150 45-55 50-60 10 30-60 30-45 10-20 20-30 20-30 40-50 40-50 Conventional Conventional Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Conventional 3 3 3 3 3 3 3 170 40-50 electrolux 17 Type of baking Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray Oven function Convection with ring heating element Conventional Oven level 3 3 Temperature °C 160-170 160-1801) Time Mins. 50-70 50-70 Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element 1 1 1 1 180-2001) 200-2201) 200-220 180-200 30-50 15-25 10-20 40-55 Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional 3 3 3 3 3 3 3 3 3 3 3 3 150-160 140 1601) 160-170 80-100 100-120 150-160 170-1801) 1801) 2001) 1401) 1701) 15-25 25-35 20-30 15-25 90-150 60-90 20-40 20-30 20-35 20-35 20-30 20-30 18 electrolux Baking on more than one oven level Convection with ring heating element Convection with ring heating element Type of baking Temperature in °C Time Mins. Shelf positions from bottom 2 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake 1/4 1/3 ----160-1801) 140-160 35-45 25-35 3 levels Biscuits/small cakes/pastries/rolls Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 1/3/5 1/3/5 --------------150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 1401) 20-30 30-40 20-30 90-150 60-90 30-40 25-35 30-40 25-40 Tips on baking Baking results The cake is not browned enough at the bottom The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short 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 Too much liquid in the mixture Cake is too dry Oven temperature too low Baking time too long electrolux 19 Baking results Cake browns unevenly Possible cause Remedy Oven temperature too high and baking Set a lower oven temperature and a time too short longer baking time Mixture is unevenly distributed Spread the mixture evenly on the baking tray Use a slightly higher oven setting Cake is not done within the baking time given Temperature too low Pizza setting table Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1 Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza-like dish from Alsace) Piroggen (Russian version of calzone) 1) Pre-heat the oven Temperature °C 200 - 2501) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 1) 160 1801) Time Mins. 10 - 15 20 - 30 45 - 60 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 15 40 - 50 10 - 20 2501) 180 - 200 1) 15 - 25 Bakes and gratins table Shelf position 1 1 1 1 1 1 1 Dish Pasta bake Lasagne Vegetables au gratin1) Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven Oven function Conventional Conventional Convection grilling Convection grilling Conventional Conventional Convection grilling Temperature °C 180-200 180-200 160-170 170 180-200 180-200 160-170 Time Mins. 45-60 40-50 20-30 20-30 40-60 50-60 40-60 20 electrolux Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (500 g) Baguettes Fruit flans Oven function Conventional Convection with ring heating element Conventional Conventional Shelf position 3 3 3 3 Temperature °C as per manufacturer's instructions 200-220 as per manufacturer's instructions as per manufacturer's instructions Time as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions 1) Comments: Turn chips 2 or 3 times during cooking Roasting Oven function: Conventional or Convection grilling Roasting dishes · Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). · Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. · For all lean meats, we recommend roasting these 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. Roasting table 3 Tips on using the roasting chart · · · · · The information given in the following table is for guidance only. We recommend cooking meat and fish weighing 1 kg and above in the oven. To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. 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. Type of meat Beef Pot roast Roast beef or fillet - rare Quantity Ovenfunction Shelf position Temperature °C 200-250 Time Mins. 1-1. 5 kg Conventional 1 120-150 per cm. of thickness Convection grilling 1 190-2001) 5-6 electrolux 21 Type of meat Quantity per cm. [. . . ] The customer must have a socket for the electrical connection that is accessible and outside the co-ordination room. 120 cm must be provided with lines connected direct to the mains. See the connection diagram for the terminal connection. Installation diagram 400V 1 In case of repair the appliance must Phase definitions: L1, L2, L3 (or R, S, T) 34 electrolux Garantie/Kundendienst, Garantie/service-clientèle, Garanzia/Servizio clienti, Guarantee/Customer Service Centres Servicestellen Points de Service Servizio dopo vendita Point of Service 5506 Mägenwil/Zürich Industriestrasse 10 9000 St. [. . . ]