User manual AEG-ELECTROLUX EOB 2620 X ELUX NOR

[. . . ] B u i l t - I n E l e c t r i c O v e n Operating Instructions EOB 2620 822 923 024-B-290305-07 g Dear customer, Please read these operating instructions carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance. The following symbols are used in the text: 1 Safety instructions 3 Information and practical tips 2 Environmental information Warning: Information concerning your personal safety. [. . . ] Once the trays have cooled the distortion will disappear again. Notes on the baking tables In the tables you will find information on temperatures cooking times and shelf positions for a selection of dishes. · The temperatures and cooking times are for guidance only since these are dependent on the mixture quantity and cake tin used. · When using for the first time we recommend setting the lower temperature and only if necessary e. g. if increased browning is required or the cooking time is too long select a higher temperature. · If you cannot find specific information for one of your own recipes use information given in a similar recipe for guidance. For longer cooking times switch off the oven approx. 10 minutes before the end of the cooking time to make use of the residual heat. Unless otherwise stated the information in the tables assumes starting with a cold oven. 2 18 Baking Table Top/Bottom heat ¡ Baking type Cake mixture Ring cake or 'Gugelhupf' Frankfurter ring cake (half tin) Royal/Madeira cake (rectangular tin) Pie pastry Fancy apple gateau Short pastry Cheese flan (750 gr. cottage cheese) covered fruit gateau Cheese flan (tray) Puff pastry French. apple gateau Sponges Sponge cake (DIN) Fruit ingredients Swiss roll Raised pastry Ring cake or 'Gugelhupf' Plaited buns Cakes with cream filling, or sugar/almond toppings With sugar vermicelli Fruit cakes (tray) with sugar vermicelli (DIN) Cheese/yeast cake Christmas loaf (500 gr. flour) Pizza (fresh) Biscuits Meringues Macaroons Small biscuits & cakes (DIN) Walnut cakes Puff pastry Pastry (made with yeast dough) * Pre-heat the oven Temperature in °C Shelf position Suggested baking time in minutes 160-180 150-170 150-170* 150-190* 150-190* 1 1 1 2 1 50-70 45-60 70-85 15-25 45-60 65-90 + 10 Min. After-heating 50-60 50-70 40-50 25-40 20-25 10-20 45-55 15-40 20-35 20-40 25-50 45-50 40-70 10-25 100-200 20-30 15-30 25-30 20-30 20-40 170-190 170-190 160-180* 190-200* 160-180* 170-190* 180-200* 160-180 170-190 180-200* 160-180* 170-190 170-190 160-180* 250-275* 100-200 120-140* 160-180* 170-180 180-210* 170-190* 1 2 2 1 3 3 3 1 3 3 3 3 3 3 1 3 3 3 3 3 3 19 Roasting Use conventional ¡ oven function for roasting. Ovenware for roasting · Any heat-resistant dish is suitable for roasting. · If the dish has plastic handles, check that they are heat-resistant. · When roasting, use an oven rack and an all-purpose tray together. · Always place the all-purpose tray in the first shelf positions from the bottom. · Large joints can be roasted directly in the fat tray or on the shelf unit with the fat tray placed below (e. g. , turkey, goose, 3-4 chickens, 3-4 knuckles of veal). · We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e. g. veal, marinated beef, pot roast, frozen meat. ) In this way the meat will retain its juices. · In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e. g. roast pork, lamb and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef, fillets, game). 3 Tip: The oven will be less dirty if you always use a dish for roasting! Shelf positions · Please see the following table for the shelf positions to be used. · Be sure to count the shelf positions from bottom to top. Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. · We recommend roasting meat and fish with a minimum weight of 1 kg in the oven. [. . . ] Hold the plate gently underneath, and slide it out (à). Cleaning the glass Attaching the glass to the door 1. Insert the plate obliquely into the retaining frame at the handle (á). Place the glass against the pressurespring at the handle, and in front of the retaining frame at the bottom of the door, then push it into the frame (à). The glass plate must be firmly attached! Re-attach the door to the oven. 32 What to do if . . . Fault The oven does not heat. [. . . ]