User manual AEG-ELECTROLUX EK6260

[. . . ] Poor ventilation can produce a lack of oxygen. WARNING: The use of a gas cooking appliance produces heat and humidity in the room in which it is installed. Ensure good ventilation of the room keeping natural ventilation openings clear or installing an extractor hood with a discharge tube. In case of doubt ask installer for advice. [. . . ] However, thinwalled pans transmit the heat to the food more quickly than thick-walled ones. Since heat doesn't spread evenly on the pan's bottom, the food may only be partially heated. Consequently it is advisable to stir the food many times. A thick pan bottom prevents partial overheating as it allows sufficient thermic compensation. Wide and shallow pans are more suitable than narrow and deep ones as they allow a faster heating. Cooking is not quickened by placing narrow pans on wide burners. For a proper usage, place small pans on small burners and large pans on large burners. Remember to cover pans to reduce gas consumption. Suggestions for using the oven Traditional cooking As heat originates from top and bottom, dishes should preferably be placed in the middle. If cooking requires more heat from the bottom or the top, use the upper or lower level. On the contrary, a "dry" texture would have required a shorter time and higher cooking temperature. For the cooking of meat: Fan cooking Heat is transmitted to dishes by hot air forcibly circulated inside the oven by a fan placed at the back of the oven. It is advisable to salt the outside of the meat after just over half the cooking time. Experience will show possible variations to the values set out in the table. Nevertheless carefully follow the indications given in the receipe you intend to follow. Attention: do not place any utensils such as dripping pan, cake tins, casseroles, pyrex dishes, aluminium foil or other on the base of the oven when the oven is in use. A stagnation of heat would result which would compromise the results of cooking and could damage the oven enamel. Fan cooking 4 3 2 1 Fig. 7 FO 0061 Oven accessories The oven is equipped with: - an enamelled dripping-pan which serves to collect the juices which drip from the meat on the grill or on the spit, - two shelf supports (grid) for the cooking of foods on the grill or in a pan. shelf support dripping pan Fig. 8 24 Cooking tables Traditional and fan cooking QUANTITY g. Traditional cooking Fan cooking Level Temperature Cooking times FOODS Level 4 3 2 1 REMARKS 4 3 2 1 Temperature °C °C in Minutes 1000 500 500 250 1000 1200 1000 1500 1200 1000 4000 1500 3000 1200 1000 800 CAKES Mixture with beaten egg whites With raised mixture Shortpastry - pie base Cheesecake Apply pie Strudel Jam tarts Small cakes Biscuits Meringues BREAD AND PIZZA White bread Wholemeal bread Bread rolls Pizza FLANS Macaroni Vegetable Small quiches Lasagne MEAT Roast beef Roast pork Roast veal Roast sirloin Lamb Chicken Turkey Duck Goose Rabbit FISH Whole Fillets 2 1 2 1 1 2 2 2 2 2 1 1 2 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 180 180 180 175 180 175 180 180 180 100 200 200 200 220 200 200 200 200 200 200 200 220 200 200 200 175 175 200 200 200 2 (1 and 3) 2 (1 and 3) 2 (1 and 3) 2 2 (1 and 3) 2 (1 and 3) 2 (1 and 3) 2 (1 and 3) 2 (1 and 3) 2 (1 and 3) 2 2 2 (1 and 3) 2 (1 and 3) 2 (1 and 3) 2 (1 and 3) 2 (1 and 3) 2 2 2 2 2 2 2 2 2 2 2 2 (1 and 3) 2 (1 and 3) 160 160 160 150 160 150 160 160 160 100 175 175 175 200 175 175 175 175 175 175 175 200 175 175 175 160 160 175 175 175 45 ~ 60 20 ~ 35 20 ~ 30 60 ~ 80 40 ~ 60 60 ~ 80 45 ~ 60 15 ~ 25 10 ~ 20 90 ~ 120 45 ~ 60 30 ~ 45 20 ~ 35 20 ~ 35 40 ~ 50 45 ~ 60 35 ~ 45 45 ~ 60 50 ~ 70 100 ~ 130 90 ~ 120 50 ~ 70 110 ~ 130 60 ~ 80 210 ~ 240 120 ~ 150 150 ~ 200 60 ~ 80 140 ~ 60 30 ~ 40 Cooked on the grill Cooked on the grill Cooked on the grill Cooked on the grill Leg Whole Whole Whole Whole In pieces 2 fish 4 fillets 1 load in tin 8 bread rolls on tray REMARKS 1) Cooking times do not include preheating, we advise you, particularly for cakes, pizzas, bread, to preheat the oven for approximately 10 minutes. 2) The indication of levels between brackets is the one to be used when cooking on several levels. 3) All cooking must be carried out with the oven door closed. Grilling Quantity Grilling Level 4 3 2 1 Cooking time in minutes FOODS Steak Pork chops Sausages Chicken pieces Various kebabs Chicken breast Halved tomatoes Fish, fillets Scallops Welsh rarebit Slices of bread Number of pieces Grams Temperature °C Top Bottom 4 4 8 6 4 4 8 4 6 4 4 800 600 500 800 700 400 500 400 -- -- -- 4 4 4 3 4 4 4 4 4 4 4 max. max. 10 12 10 30 12 13 12 8 12 8 2~3 8 8 6 20 10 10 -- 6 -- -- 1 The dripping pan must be inserted on the lowest level 25 Cleaning and maintenance Before each operation, disconnect the unit. Oven lamp replacement (Fig. Unscrew the lamp and substitute it with another fitting for a higher temperature (300°C) with the folowing characteristics: Tension: 230 V (50Hz) Power: 15W Convection: E14 Cleaning the cooker Drops of sauce, fruit juice etc. , should be removed as soon as possible with a soft cloth soaked in warm detergent water. Do not use steel wool or knives to take off layers of crust. [. . . ] Before making the connection make sure that: the energy power available in the user's house is sufficient for the normal supply of this appliance (see rating plate). The unit is correctly connected to earth through a suitable plug and according to the installation country Laws. The socket or the omnipolar switch used for the connection must be easilv reached with the installed appliance. The appliance is supplied with the electric cord: consequently, you have to install a plug fit for the load shown in the serial number plate. [. . . ]