User manual AEG-ELECTROLUX EHK10

[. . . ] user manual Oven EHK10 2 electrolux Electrolux. Thinking of you. Share more of our thinking at www. electrolux. com CONTENTS Safety information Product description Before first use Daily use Using the accessories Additional functions 2 4 5 5 6 6 Helpful hints and tips 7 Care and cleaning 14 What to do if. . . 15 Installation 16 Environment concerns 17 Garantie, Garanzia, Guarantee 18 Subject to change without notice SAFETY INFORMATION Before the installation and use, read this manual carefully: · For your personal safety and the safety of your property · For the respect of the environment · For the correct operation of the appliance. Always keep these instructions with the appliance also if you move or sell it. [. . . ] They depend on the recipes, quality and quantity of the ingredients used. The oven temperature is too high and the baking time is too short. The oven temperature is too low. Baking in tins Type of baking Ring cake or brioche Madeira cake/fruit cakes Sponge cake Flan base - short pastry Flan base sponge mixture Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake 1) Pre-heat the oven Oven function Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Shelf position 1 1 2 2 2 1 1 1 Temperature °C 160 - 180 150 - 170 160 - 180 190 - 2101) 170 - 190 180 180 - 200 160 - 180 electrolux 9 Cakes/pastries/breads on baking trays Type of baking Plaited bread/ bread crown Christmas stollen Bread (rye bread): 1. Cream puffs/ eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/ sponge mixture)2) 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) 1) Pre-heat the oven 2) Use deep pan Oven function Conventional Cooking Conventional Cooking Shelf position 2 2 Temperature °C 170 - 190 160 - 180 1) Time in min. 40 - 50 50 - 70 Conventional Cooking 1 1. 2. 25 30 - 60 Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking 3 3 3 3 3 3 190 - 210 1) 180 - 200 1) 150 - 160 190 - 210 1) 170 170 - 190 20 - 35 10 - 20 20 - 40 15 - 30 35 - 50 40 - 60 3 160 - 180 1) 20 - 40 1 1 1 1 180 - 200 1) 220 - 250 1) 230 - 250 210 - 230 30 - 50 15 - 25 10 - 15 35 - 50 Biscuits Type of baking Short pastry biscuits Short bread/ Pastry Stripes Oven function Conventional Cooking Conventional Cooking Oven level 3 3 Temperature °C 170 - 190 160 1) Time in min. 10 - 20 20 - 30 10 electrolux Type of baking Biscuits made with sponge dough Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven Oven function Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Oven level 3 Temperature °C 170 - 190 Time in min. 20 - 30 3 3 3 3 3 3 80 - 100 120 - 130 170 - 190 190 - 210 1) 190 - 2101) 170 1) 120- 150 30 - 60 20 - 40 20 - 30 10 - 25 20 - 30 Bakes and gratins table Dish Pasta bake Lasagne Vegetables au gratin 1) Baguettes topped with melted cheese 1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven Oven function Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Shelf position 1 1 1 1 1 1 1 Temperature °C 180 - 200 180 - 200 180 - 200 200 - 220 180 - 200 180 - 200 180 - 200 Time in min. 45 - 60 35 - 50 15 - 30 15 - 30 40 - 60 40 - 60 40 - 60 ROASTING Roasting dishes · Use heat-resistant ovenware to roast (please read the instructions of the manufacturer). · Large roasting joints can be roasted directly in the deep pan (if present) or on the wire shelf above the deep pan. · 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. electrolux 11 ROASTING WITH CONVENTIONAL COOKING Beef Type of meat Pot roast Roast beef or fillet: rare Roast beef or fillet: medium Roast beef or fillet: well done 1) Pre-heat the oven Quantity 1-1. 5 kg per cm. of thickness Oven function Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Shelf position 1 1 1 1 Temperature °C 200 - 230 230 - 2501) 220 - 2301) 200 - 2201) Time in min. 105 - 150 6-8 8 - 10 10 - 12 Pork Type of meat Shoulder, neck, ham joint Chop, spare rib Meat loaf Porkknuckle (precooked) Quantity 1-1. 5 kg 1-1. 5 kg 750 g -1 kg 750 g -1 kg Oven function Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Oven function Conventional Cooking Conventional Cooking Oven function Conventional Cooking Conventional Cooking Oven function Conventional Cooking Shelf position 1 1 1 1 Temperature °C 210 - 220 180 - 190 170 - 190 200 - 220 Time in min. 90 - 120 60 - 90 50 - 60 90 - 120 Veal Type of meat Roast veal Knuckle of veal Quantity 1 kg 1. 5-2 kg Shelf position 1 1 Temperature °C 210 - 220 200 - 220 Time in min. 90 - 120 150 - 180 Lamb Type of meat Leg of lamb, roast lamb Saddle of lamb Quantity 1- 1. 5 kg 1- 1. 5 kg Shelf position 1 1 Temperature °C 210 - 220 210 - 220 Time in min. 90 - 120 40 - 60 Game Type of meat Saddle of hare, leg of hare Quantity up to 1 kg Shelf position 1 Temperature °C 220 - 240 1) Time in min. 30 - 40 12 electrolux Oven function Conventional Cooking Conventional Cooking Shelf position 1 1 Temperature °C 210 - 220 200 - 210 Type of meat Saddle of venison Haunch of venison 1) Pre-heat the oven Quantity 1. 5-2 kg 1. 5-2 kg Time in min. 60 - 90 90 - 120 Poultry Type of meat Poultry portions Half chicken Chicken, poulard Duck Goose Turkey Turkey Quantity 200-250g each 400-500g each 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg Oven function Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Conventional Cooking Oven function Conventional Cooking Shelf position 1 1 1 1 1 1 1 Temperature °C 220 - 250 220 - 250 220 - 250 210 - 220 200 - 210 200 - 210 180 - 200 Time in min. 20 - 40 35 - 50 50 - 70 80 - 100 150 - 180 120 - 180 180 - 240 Fish Type of meat Whole fish Quantity 1-1. 5 kg Shelf position 1 Temperature °C 210 - 220 Time in min. 40 - 70 GRILLING Always grill with the maximum temperature setting. [. . . ] If there is no socket supply line, the fixed home electrical system must include an isolating device with at least a 3 mmcontact separation to enable a simultaneous and all-pole cut off from the mains (ac- Phase definitions: L1, L2, L3 (or R, S, T). In case of repair disconnect the oven from the mains. ENVIRONMENT CONCERNS The symbol on the product or on its packaging indicates that this product may not be treated as household waste. Instead it should be taken to the appropriate collection point for the recycling of electrical and electronic equipment. By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. [. . . ]