User manual AEG-ELECTROLUX EK6488-4

[. . . ] This cooker should be kept clean at all times. A build-up of fats or foodstuffs could result in a fire. Never line any part of the oven with aluminium foil. Always ensure that the oven vent which is located at the centre back of the hob is left unobstructed to ensure ventilation of the oven cavity. [. . . ] The shelf positions are counted from the bottom of the oven as shown in the diagram. Before using the oven for the first time, wash the oven accessories (which you will find inside the oven cavity). · Do not place cookware directly on the oven base. 4 3 2 1 9 i Hints and Tips Condensation and steam When food is heated it produces steam in the same way as a boiling kettle. The oven vents allow some of this steam to escape. However, always stand back from the oven when opening the oven door to allow any build up of steam or heat to release. If the steam comes into contact with a cool surface on the outside of the oven, e. g. a trim, it will condense and produce water droplets. This is quite normal and is not a fault with the oven. To prevent discoloration, regularly wipe away condensation and also soilage from surfaces. Cookware · Use any oven proof cookware which will withstand temperatures of 250°C. · Baking trays, oven dishes, etc. should not be placed directly against the grid covering the fan at the back of the oven, or placed on the oven base. It may be necessary to increase or decrease the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements. Food Thermostat Runner Position 1-3 1-3 1-3 1-3 1-3 1-3 1-3 1-3 Time Biscuits, cookies Bread, yeast doughs Cakes, Victoria sandwich Choux pastry, eclairs Fruit pies, plate tarts, crumbles Meringues Puff pastry, vol au vents Scones 2 trays 2 trays 2 trays 2 trays 2 trays 2 trays 2 trays 2 trays 160-190 170-200 160-170 170-200 170-200 70-90 200-230 200-210 18-25 min. 8-12 min. Roasting Chart When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre temperature has reached the required temperature (see table below). Meat Beef Lamb Pork Chicken Turkey and groose Duck Pheasant Rabbit Thermostat 170°-180°C 170°-180°C 170°-180°C 170°-180°C 170°-180°C 170°-180°C 170°-180°C 170°-180°C Cooking 20-30 min per 1/2 kg (1 lb) and 20-30 min over 25-35 min per 1/2 kg (1 lb) and 25-35 min over 25-35 min per 1/2 kg (1 lb) and 25-35 min over 15-20 min per 1/2 kg (1 lb) and 20 min over 15-20 min per 1/2 kg (1 lb) up to 3 1/2 kg (7 lb) then 15 min per 1/2 kg (1 lb) 25-35 min per 1/2 kg (1 lb) and 25-35 min over 35-40 min per 1/2 kg (1 lb) and 35-40 min over 20 min per 1/2 kg (1 lb) and 20 min over 13 i Hints and Tips Runner positions are not critical, but make sure the shelves are evenly spread. When cooking more than one dish in the fan oven, place dishes centrally on the shelves rather than several dishes on one shelf. When the oven is full, you may need to allow slightly longer cooking time. A shelf may be placed on the floor of the oven. Place dishes on a shelf in this position rather than on the oven base, to allow air circulation around the food. When the oven is full of the same food, e. g. equal trays of small cakes or equal size victoria sandwich cakes, then they will be cooked in the same time and removed from the oven together. When different sizes of trays or types of food, e. g. [. . . ] x Check the setting is correct for the type of cooking. x Check the oven is in manual operation and that both a cooking function and temperature have been selected. x The socket switch or the switch from the mains supply to the oven are ON. x Select a temperature with the thermostat control knob x Select a function with the oven function control knob. [. . . ]