User manual AEG-ELECTROLUX EKE5003

[. . . ] · Remove all packaging before using the cooker. · Ensure that the electrical supply complies with the type stated on the rating plate. · Do not attempt to modify the cooker in any way. · This cooker should be kept clean at all times. [. . . ] Fish, poultry, veal and pork will not brown as much as the darker meats such as beef and game. Vegetable oil and/or seasoning will improve the colour, but it also increases the risk of surface burning. For best results, avoid grilling food straight from the refrigerator. Dry the surface of the meat, place it on the oven shelf and season to taste. Place an oven dish, ideally lined with foil, underneath the shelf to catch the fat etc. Pork chops, steaks and fish should be grilled high up in the oven, while meats such as thick spare ribs are better lower down. Set the function control to and the temperatur control to the temperature require (230ºC maximum). Keep an eye on the food, and turn it at least once. Grilling for too long makes food dry, dull, and possibly burnt as well. The oven door should be closed when grilling. Turbo grill The turbo grill cooks food faster and browns it more evenly than the grill. The grill element browns the food and the fan circulates the hot air. The hob has two types of hotplates: Normal Hotplates We recommend the plates are switched to maximum (6) for a short while to boost the plate, and then adjusted to the required setting. Rapid Hotplate (Front left) The rapid hotplates indicated by a red spot, will heat up more quickly than a normal plate. Over a period of time the red spot may disappear, this will not affect the performance of the hotplate. It is important to note that the hotplate may smoke and produce a slightly unpleasant odour when used for the first time. This is quite normal and will disappear after some time. Do not put anything on the hob that is liable to melt. Suggestions for the correct setting of the plates are given in the following table: OFF Very Gentle Gentle Slow Medium High Fast 0 1 To keep food warm To melt butter and chocolate 2 To prepare cream-sauces, stews and milk puddings or to fry eggs 3 Dried vegetables, frozen food, fruit, boiling water or milk potatoes, fresh 4 Boiled vegetables, pâtés, soups, broths, pancakes or fish 5 Larger stews, meat roll, fish, omelettes, steaks 6 Steaks, escalopes and frying 17 Hints and Tips Saucepans for use on solid plates should have several characteristics: · They should be fairty heavy duty. · They should fit the heat area exactly, or be slightly larger for efficient use, NEVER smaller. · They should have a flat base to ensure good contact with the plate. This is particularty important when using pans for high temperature frying presure cooking. As soon as liquid starts boiling, turn the plate control knob so that it will barely keep the liqiud simmering. [. . . ] 10-13 10-13 15-20 15-20 ---10-15 10-13 10-13 ---10-13 10-15 ---10-13 ---20-25 15-20 15-20 ---- - * 3 2 2 3 2 2 2 2 2 1 2 3 1 2 2 1 1 2 °C 160-180 170-190 250 160-180 190-200 115-125 215-235 170-190 170-180 170-190 170-190 190-200 180-200 175-185 170-180 300-310 250 195-205 220-240 210-230 * * . 20-25 25-35 45+10** 25-35 40-50 10-20 25-30 20-25 50-70 15-20 10-20 45-50 55-60 50-55 7-9 40-60 20-40 25-30 - ** - 38 - ** 3/2+3+4 2/2+3+4 2/1+3 2/1+3 2/1+3 2/1+3 3 2/1+3 2 2 1/3 1/3 1/2 1/3 1/3 3/2+3+4 1/3 1/3 - - . 7-10 7-10 7-10 7-10 7-10 7-10 --------10-13 10-13 --10-13 10-13 --10-15 --- °C 140-160 150-170 160-180 150-170 160-180 150-160 150-160 190-210 170-190 160-180 180-200 160-180 150-170 180-200 190-200 115-125 200-220 150-160 . 40-45 40-45 45-50 55-60 25-30 30-35 50-55 25-30 45-50 45-50 10-20 10-20 50-70 30-50 10-20 45-55 20-40 45+10** - T 3 2 2 . [. . . ]