User manual AEG-ELECTROLUX EOB 2600 W ELUX NOR

[. . . ] Important: Information on how to avoid damaging the appliance. 1. These numbers indicate step by step how to use the appliance. These operating instructions contain information on steps you can take yourself to rectify a possible malfunction. Refer to the section "What to do if. . . ". 2 Contents Safety . [. . . ] Within 5 seconds, set the desired time period by pressing the + or - buttons. Within 5 seconds the display will show the time remaining. When the period of time is up, "00" will be displayed and a signal will sound for 2 minutes. The signal can be switched off by pressing any button. 13 Meat cooking rod A signal will sound when the set core temperature has been reached. 3 The oven must not be switched off! The meat cooking rod may be used in combination with the lower/upper heat setting. 1 Baking tray: Shelf position 3 1 Baking tin: Shelf position 1 17 General information · Always count the shelf positions from the bottom upwards. · Insert baking sheets with the bevelled edge to the front!· Always place cake tins in the middle of the shelf. · You can also bake with two cake tins simultaneously with conventional ¡. In this case place the cake tins side by side on the shelf. The cooking time is increased but only slightly. 3 When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. 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. · Turn the joint as required (after 1/2 - 2/3 of the cooking time). 3 Notes on the roasting table 3 Baste large joints and poultry several times 2 during cooking with the meat juices. This will produce better roasting results. Switch the oven off approx. 10 minutes before the end of the roasting time to make use of the residual heat. 20 Roasting Table Type of meat Beef Pot roast Roast beef or fillet - rare - medium rare - well done Pork Shoulder, neck ham joint Chop, smoked loin chop Meat loaf Knuckle of pork (pre-cooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb Game Saddle of hare, haunch of hare Saddle of venison Haunch of venison Poultry Poultry portions 4-6 pieces Chicken halves 2-4 pieces Chicken, poulard Duck Goose Turkey Fish (steaming) Trout Whole fish * Pre-heat the oven Quantity Weight Shelf position Temperature ºC Time Hrs. :Mins. 1-1. 5 kg 2 2 200-250 2:00-2:30 per cm of thickness per cm of thickness per cm of thickness per cm of thickness 2 2 2 230-250* 230-250* 210-230* 0:06-0:08 0:08-0:10 0:10-0:12 1-1. 5 kg 1-1. 5 kg 750 g -1 kg 750 g -1 kg 2 2 2 2 210-220 180-190 170-180 210-220 1:30-2:00 1:00-1:30 0:45-1:00 1:30-2:00 1 kg 1. 5-2 kg 1-1. 5 kg 1-1. 5 kg 2 2 2 2 210-220 210-225 210-220 210-220 1:30-2:00 2:00-2:30 1:15-2:00 1:00-1:30 up to 1 kg 1. 5-2 kg 1. 5-2 kg per 200-250g per 400-500 g 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg 200-250g 1-1. 5 kg 3 2 2 220-250* 210-220 200-210 0:25-0:40 1:00-1:30 1:15-1:50 3 3 2 2 2 2 2 3 2/3 220-250 220-250 220-250 210-220 200-210 200-210 180-200 200-210* 210-220 0:35-0:50 0:35-0:50 0:45-1:15 1:00-1:30 2:30-3:00 1:30-2:00 2:30-4:00 0:15-0:20 0:45-1:15 21 Meat Probe Table Food to be Cooked Beef Rib steak or fillet steak rare medium well done Pork Shoulder of pork, ham joint, neck Chop (saddle), smoked pork loin Meat loaf Veal Roast veal Knuckle of veal Mutton / lamb Leg of mutton Saddle of mutton Roast lamb, leg of lamb Game Saddle of hare Leg of hare Whole hare Saddle of venison Leg of venison 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 80 - 85 °C 80 - 85 °C 75 - 80 °C 75 - 80 °C 85 - 90 °C 80 - 82 °C 75 - 80 °C 75 - 80 °C 45 - 50 °C 60 - 65 °C 75 - 80 °C Meat Core Temperature 22 Grilling For grilling use the infrared grill ¸ oven function or infrared wide-area grill º with temperature setting. 1 Warning: Always close the oven door when grilling. functions for 5 minutes! 3 Always pre-heat the empty oven using the grill Ovenware for grilling · Use the shelf unit and universal tray together for grilling. Shelf positions · For grilling flat foods you should mostly use the 4th shelf position from the bottom. Notes on the grilling table The grilling times are only for guidance and will vary depending on the type and quality of meat or fish. · Grilling is particularly suitable for flat pieces of meat and fish. halfway through grilling. 23 Infrared Grilling Food for grilling Function Temperature in °C Universal tray Grill tray Grilling time in minutes 1. Page 4 4 4 4 4 4 3 4 4 4 4 4 4 3 4 15 12 12 5-7 6-8 15-20 15-20 20 20 5-10 5-10 10 10 10 1-2 2. Page 10 12 12 4-6 5-7 15-20 15-20 10 15 5 5 9 9 --1-2 Shelf positions 4-8 Pork chops 2-4 Pork chops marinated pork steaks Fillet steak, rare 4 fillet steaks, medium 2 Half chicken pieces 4 Half chicken pieces 1-4 Chicken thighs 4-6 Chicken thighs Grilled sausage, up to 6 items Grilled sausage, more than 6 items Coiled sausages, up to 4 items Coiled sausages, up to 6 items Whole fish Toast (without topping) Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared wide-area grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared wide-area grill Infrared wide-area grill 275 275 275 275 275 250 250 250 250 275 275 275 275 250 275 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 24 Preserving When preserving use the bottom heat oven function U. Preserving jars · When preserving use only commercially available jars that are the same size. 3 Jars with and metaltops or withare not suittwist-off a bayonet fastening containers able. Shelf positions · Use the 1st shelf position from the bottom for preserving. Notes on preserving · Use the baking tray for preserving. There is room for up to six jars, each with a capacity of 1 litre. · The jars should all be filled to the same level and closed. · Position the jars on the baking tray so that they do not come into contact with one another. 1/2 litre of water into the baking tray to create sufficient moisture in the oven. [. . . ] The inner plate can be removed for cleaning. 1 Caution:only with the oven doormust be perthe following steps formed removed!Rough handling of the glass, especially at the edges of the front plate, may cause it to break. the glass is removed while the door is attached, the lighter weight may cause it to spring up and cause injury. Removing the glass from the door 1. Detach the door and, with the handle downwards, lower it onto a soft, even surface. Grasp the top glass plate underneath, and push it towards the door handle against the pressure spring, until it comes free (á). [. . . ]