User manual AEG-ELECTROLUX EKC6725

[. . . ] If your appliance is damaged, contact your supplier. It is dangerous to modify, or attempt to modify, the characteristics of this appliance. Avoid installation of the appliance near inflammable material (e. g. This appliance cannot be positioned on a base. [. . . ] - use the residual heat of the cooking zones for keeping food warm or for melting. - position pots and pans centrally on the cooking zones. Saucepans and frying pans Saucepans and frying pans should not be smaller than the cooking zone, and preferably not more than 10-15 mm larger than the diameter of the cooking zone. Always use cooking and frying utensils with smooth, flat bases. The bases should always be clean and dry. Check that the bases of utensils are smooth and undamaged; bases with burrs and sharp edges will scratch the ceramic glass surface. To avoid scratching or damaging the ceramic cooking surface, pots and pans should be moved on the plate by lifting them, and not by sliding. Utensils with aluminium and copper bases can leave behind metallic discolourations which can only be removed with difficulty or sometimes not at all. Take care when frying food in hot oil or fat, as the overheated splashes could easily ignite. 13 Using the oven Always cook with the oven door closed. The heating elements do not work when theoven door is not completely closed. Stand clear when opening the drop down oven door. Do not allow it to fall open - support the door using the door handle, until it is fully open. This is quite normal and is not a fault with the oven. To prevent discolouration, regularly wipe away condensation and also soilage from surfaces. Cookware Use any oven proof cookware which will withstand temperatures of 250C. should not be placed directly against the grid covering the fan at the back of the oven, or placed on the oven base. Do not use baking trays larger than 30 cm x 35 cm (12 in x 14 in) as they will restrict the circulation of heat and may affect performance. The effects of dishes on cooking results Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them. A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning. B Enamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning. 14 Hints and tips for using the oven Hints and Tips on Cooking Fish and Meat You can place meat in oven proof dishes, or directly on the oven shelf. In this case, remember to place the drip tray in the first position from the bottom with some water in it. The dripping pan will avoid the falling of melted fat on the oven base. White meat, poultry and fish in general, need to be cooked at a medium temperature (between 150 and 175 C). If you need to cook red meat (slightly browned on the outside and more gently cooked in the inside), a higher temperature (between 200 and 250 C) for a short time is recommended. Hints and Tips on baking Cakes usually need to be cooked at a medium temperature (between 150 and 200 C). [. . . ] The ceramic hob is not giving satisfactory results. " Check the cooking pan is the correct size for the cooking zone. " Check the cooking pan has a flat base. " Check the setting is correct for the type of cooking. " Switch on the oven using push button " Check that the oven door is completely closed. " Check that the time of day has ben set (see chapter "How to set the time of day"). " Check that the socket switch or the switch from the mains supply to the cooker are ON. ! [. . . ]