User manual AEG-ELECTROLUX EK5122

[. . . ] PART RESERVED FOR THE USER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . TECHNICAL DATA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 PRECAUTIONS TO BE TAKEN IN USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 DESCRIPTION OF THE COOKER. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Poor burner matching (energy is wasted) q q When you have to use a utensil with a wide base (Steriliser, Boiler, Preserving Pan, Couscous Steamer, etc. ). position it so that it is slightly displaced towards the rear of the Hob, in orderthatthe base of the utensil does not protrude over the front edge of the Enamelled Hob. This will avoid the flame spilling over and overheating the control panel. For proper Burner Ignition q Please ensure that you keep the burner rings scrupulously clean. Any dirt on these could be the cause of poor ignition. If you dismantle a burner for cleaning, before attempting to light it please ensure that: the burner rings are sitting in a stable position on the burners, and that the bumer crowns are in place. Before closing the lid, please ensure that the upper part of the hob has cooled, in order to not damage the lid. q - 88 5. 2 Cooking in the Oven Preheating should be carried out with the knob in the position selected for cooking: - around 8 minutes for positions 1 to 5 - around 15 minutes for positions 6 to 8 For dishes prepared in advance, both reheating and defreezing should be carried out at the standard cooker setting. The influence of the cooking utensil on the cooking results You should be aware that: A Aluminium, ear thenware dishes, oven-prool dishware, diminish the colour of the lower part of the dish and conserve moisture in the food. We advise their use for soft pastry, cooking cheese (topped) dishes and roasts. B Enamelled cast cookware, tin-plate, glass and fireproof porcelain, dishes with a non-stick inner surface and a coloured outer surface, will increase the colouring of the lower part of the dish and tend to dry out the food. We advise their use for tarts, pies, quiches and any crusty dishes which should be browned as much below as above. Our Advice q The thickness, conductivity and the colour of the cooking utensil can each influence the cooking results. In order to take account of anything projecting widely, for roasts, you should use utensils with high sides, in proportion to the joint to be roasted. Prick the skins of fowl and sausages with a fork before cooking. Doing this will prevent the skin ballooning up and bursting. During cooking, certain dishes inflate or rise. Consequently, you should choose a cake tin or soume mould that will leave one third free above the raw preparation, Fire-proof glass dishes should be reserved for cheese-topped dishes - gratins and souffles. Add the fat or oil just before the end of the cooking period. A sheet of aluminium foil interposed between the dish and the grill support will protect the sole plate should anything overflow. This sheet of foil does not need to cover the whole grill surface. Never place aluminium foil directly in contact with the sole plate since this could damage the enamel. When the oven is being used, the lid should be in the raised position. q q You find that The lower part is too light The dish is insufficiently cooked The crust is too brown What shall I do ?Use an utensil of type B or position the untensil one slot lower q q q The lower part is too brown Over-cooked The crust is too light Use an utensil of type A or position the untensil one slot higher q 89 5. 3 Cooking with the Grill Cooking is a radiant heat process. Only the grill element in the roof is heated. This cooking method is used to grill pieces of meat (rib of beef, pork rib, etc. ) which remain tender, to brown toasts, or pre-cooked foods, preferably still warm (gratins- macaroni cheese, etc. ). Whenever you are cooking with the grill on, /;\ this must be done under your direct supervision, with the oven door partly open, the protective screen in position and the lid raised. 4 3 Grills q Prepare the item to be grilled, lightly grease it on both sides. [. . . ] Unscrew the jets with a 7 mm socket spanner and replace with jets appropriate for the new gas supply (Please see Table No. 1 ) Table n° 1 BURNERS NORMAL POWER kW AuxiliaiY (Ø 55 mm) Semi-rapid (Ø 71 mm) Rapid (Ø 102 mm) Oven Supply Pressure 1 2 3 - 2, 8(**) 3 nom. mbar(*) (*) mbar = 10 mm of water (**) butane/propane Important: When the cooker is converted either to Butane or to Propane, the corresponding label (G30) located in the injector pouch should be stuck to the cooker Air Regulation for the Hob Burners is automatically set by the injector and is not adjustable by any other means. REDUCED POWER kW 0, 3 0, 4 0, 6 Jets 50 71 86 82 29 25 35 g/h 72 145 203 218 Jets 70 96 119 116 BUTANE/PROPANE NATURAL GAS dm3/h 15°C G20 20 mbar 95 190 286 286 20 18 25 G25 25 mbar 111 221 332 332 101 3. 2 Regulating the Hob Burners Minimum Gas Flow In order to adjust the Burner Minimum Gas Flows q Fig. [. . . ]