User manual AEG-ELECTROLUX EIKG6046WL

[. . . ] When you are lighting any burner check that it is lit before you leave the appliance. When turning off a burner, do not leave the appliance until the flame has gone out. Never place plastic or any other material that may melt in or on the oven. Do not leave the grill pan handle in position when grilling as it will become hot. [. . . ] It may be necessary to increase or decrease the temperatures to suit individual preferences and requirements. MAIN OVEN POSITION Gas Mark 2+4 4 3 8* 2 8* Small & Queen Sponges Victoria Sandwich (7") Madeira (7") Rich Fruit (8") Christmas (8") Gingerbread Meringues Flapjack Shortbread Beef/Lamb Chicken Convenience Foods Fish Fish Pie (Potato Topped) Fruit Pies/Crumbles Milk Puddings Pasta/Lasagne etc. Pastry: Choux Eclairs, Profiteroles Flaky/Puff Pies Mince Pies Meat Pies Quiche, Tarts, Flans Casseroles: 2+4 2+4 2+4 4 4 4 3 5 3 3 4 4 2 3 3 3 3 2 2 2 2+4 2 2 3 2+4 3 3 2 2 2 2 5 4 4 4 2 2 2 1 5 3 TOP OVEN Gas APPROX. Mark COOK TIME (min) 4 10 - 20 30 - 40 10 - 20 5 4 4 2 1 5 3 15 - 25 18 - 20 20 - 30 1 -1¼ 2½h - 2¾ 4 - 5h depends on size 1¼ - 1½h 2½ - 3h 25 - 30 45 - 65 FOOD Biscuits Bread Bread rolls/buns Cakes: POSITION 3 3 3 3 3 3 3 3 3 3 3 2½ - 3h 4 3 4 1¼ - 1½h Follow manufacturer's instructions 4 3 4 20 - 30 6 3 6 20 - 25 6 3 6 40 - 50 3 3 3 1½ - 2h 5 3 5 30 - 40 6 5 6 5 7 5 5 7 7 5 5 6 7 7 3 3 3 3 3 3 3 3 3 3 3 3 3 3 6 5 6 5 7 5 5 7 7 5 5 6 7 7 30 - 35 20 - 30 25 - 40 15 - 20 25 - 35 25 - 45 see roasting chart 8 - 12 30 - 40 20 - 30 1½h - 2h 1 - 1½h 25 - 40 15 - 25 Shortcrust Roasting Meat/Poultry Scones Shepherd's Pie Soufflés Vegetables: Baked Jacket Potatoes Roast Potatoes Yorkshire Pudding: Large Individual *When baking bread cook for 10 minutes at gas mark 8 then reduce to mark 6 for the remaining cook time. Note: Shelf positions are counted from the top of the oven downwards. To help pastry dishes brown on the underside cook on a metal plate or place on a baking tray. 18 ROASTING CHART INTERNAL TEMPERATURES ­ Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C MEAT Beef/ Beef boned Mutton/Lamb T GAS Mark 15 15 COOKING TIME 20-35 minutes per ½kg (1lb) and 20-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 15-20 minutes per ½kg (1lb) and 20 minutes over 15-20 minutes per ½kg (1lb) up to 3½kg (7lb) then 10 minutes per ½kg (1lb) over 3½kg (7lb) 25-35 minutes per ½kg (1lb) and 25-30 minutes over 35-40 minutes per ½kg (1lb) and 35-40 minutes over 20 minutes per ½kg (1lb) and 20 minutes over Pork/Veal/Ham 15 Chicken 15 Turkey/Goose 15 Duck 15 Pheasant 15 Rabbit 15 The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. If you cover the food with foil or lid allow an extra 10-15 minutes for each ½kg (1lb). 19 SLOW COOK The slow cook setting gives a very low heat in the oven. It is particularly useful when you are cooking soups, stews and casseroles because the long slow cooking will make cheaper, tougher cuts of meat more tender. Some foods such as pastry and biscuits are not suitable for slow cooking because the temperature is too low. Cover all food during cooking to prevent it from drying out. Cleaners that contain bleach should NOT be used as they may dull the surface finishes. Harsh abrasives must also be avoided. CLEANING THE OUTSIDE OF THE APPLIANCE Do not use abrasive cleaning materials e. g. Hob Brite, Brillo pads or scourers on painted or printed finishes as damage may occur. Regularly wipe over the control panel, doors and appliance sides using a soft cloth and hot soapy water. To prevent streaking finish with a soft cloth. Stainless Steel cream cleaners are abrasive and should be avoided as they may dull the surface finish. Any spillage on the stainless steel finish must be wiped off immediately. Do not attempt to remove any of the control knobs from the appliance as this may cause damage and is a safety hazard. CLEANING THE CONTROL KNOBS AND HANDLES It is strongly recommended that only hot soapy water is used for cleaning the control knobs and handles. ANY OTHER CLEANING MATERIALS MAY DULL THE SURFACE FINISH. REMOVING AND REPLACING THE WIREWORK RUNNERS 1. Remove all shelves and furniture from the oven. Hold the wirework at the bottom, unclip from the cavity side and gently pull towards the centre of the oven. [. . . ] Fit the burner crowns and caps ensuring that they are correctly seated. To light the hotplate burners push in and hold the control knob, turn to large flame symbol (highest setting) and press the ignition button immediately. Keep the control knob depressed for up to 5 seconds, but no longer than 10 seconds. Turn off the hotplate and wait 1 minute. [. . . ]