User manual AEG-ELECTROLUX EOB2613WELUXASIA

[. . . ] B u i l t - I n E l e c t r i c O v e n User information EOB 2613 822 923 021 -A- 08. 02. 02-03 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 Warning: Information concerning your personal safety. [. . . ] flour) Pizza (fresh) Biscuits Meringues Macaroons Small biscuits & cakes (DIN) Walnut cakes Puff pastry Pastry (made with yeast dough) 100-200 120-140, pre-heated 160-180, pre-heated 170-180 180-210, pre-heated 170-190, pre-heated 3 3 3 3 3 3 100-200 20-30 15-30 25-30 20-30 20-40 160-180 170-190 180-200, pre-heated 160-180, pre-heated 170-190 170-190 160-180, pre-heated 250-275, pre-heated 1 3 3 3 3 3 3 1 45-55 15-40 20-35 20-40 25-50 45-50 40-70 10-25 160-180, pre-heated 170-190, pre-heated 180-200, pre-heated 3 3 3 25-40 20-25 10-20 190-200, pre-heated 1 40-50 170-190 170-190 160-180, pre-heated 1 2 2 65-90 + 10 Min. After-heating 50-60 50-70 160-180 150-170 150-170, pre-heated 150-190, pre-heated 150-190, pre-heated 1 1 1 2 1 50-70 45-60 70-85 15-25 45-60 Temperature in °C Tray position from bottom Suggested baking time in minutes 13 Roasts For roasting, use the oven's Top/Bottom Heat O feature. Ovenware · Any heat-resistant dish is suitable for roasting (please read the manufacturer's instructions). · For oven dishes with artificial handles, make sure that these are heat-resistant (please read the manufacturer's instructions). · Large roasts can be cooked on the general purpose tray or on the grill with the general purpose tray underneath (for example, turkey, goose, 3-4 chickens, 3-4 knuckles of veal). · We recommend cooking all lean meats in a casserole with a lid (for example, pot roasts, braised beef or veal, deep-fried meats). · If crackling is desired, meat can be cooked in a casserole without a lid (for example, pork, meat loafs, lamb, mutton, duck, 1-2 knuckles of veal, 1-2 chickens, small poultry, roast beef, fillets, game fowl). 3 How to use the Roasting Table The table indicates the most suitable oven feature, temperature settings, and cooking times to apply for various types of meat. The suggested values are for guidance only. · We recommend using the oven to cook fish or meat weighting from 1kg upwards. · To avoid burning the meat juices or fats, we recommend adding a little liquid to the oven dish. · If necessary, turn the roast over (at 1/2 or 2/3 of the way through cooking time). Tip: baste large roasts and poultry with the juices several times while roasting. You can switch off the oven around 10 minutes before roasting time has ended, to make use of the residual heat. 3 2 3 Tip: roasting in an oven dish will be less messy! Roasting Table For each, place the baking tray/general purpose pan at position 1 Top/Bottom heat Type of roast Temperature in °C Tray position from bottom Roasting time in minutes Pork 1kg pork roasts (Spare ribs or ham, rolled roasts), for each cm. thick Meat loaf Rind Roast beef, for each cm. thick Lamb Leg of lamb (1800 g) 190-200 2 90-120 190-200 2 14-17 200-210 220-230 220-230 2 2 2 18-20 6-8 8-10 180-190 190-200 200-210 2 2 2 14-20 10-12 60-70 14 Top/Bottom heat Type of roast Temperature in °C Tray position from bottom Roasting time in minutes Poultry 1 kg. thick Quick-fries Sausages (cordon bleu) Fried/grilled sausages Escalopes, in batter Cutlets, in batter Rissoles Chicken legs Fish Trout, for each 200 - 250 gr. 4 fillets of trout (for each 200 gr. ) Fillet of zander, in batter (total weight around 1 kg) Poultry Chicken Duck (2000-2500 g) Goose (4500 g) 180-190 180-190 180-190 2 2 2 55-65 90-120 150-180 200-210 170-180 190-200 3 3 3 15-20 10-20 25-30 220-230, pre-heated 230-240, pre-heated 240-250, pre-heated 240-250, pre-heated 230-240, pre-heated 220-230, pre-heated 3 3 3 3 3 3 6-8 12-13 13-15 13-15 15-20 20-30 180-190 2 11-13 15 Grilling For grilling use the infrared grill F oven function or infrared wide-area grill Z with temperature setting. 1 3 Warning: Always close the oven door when grilling. Always pre-heat the empty oven using the grill functions for 5 minutes! 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. 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. Infrared Grilling always pre-heat for 5 minutes Food for grilling Function Temperature in °C Universal tray Grill tray Grilling time in minutes 1. Page Shelf support rail from bottom 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 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 275 275 275 275 275 250 250 1 1 1 1 1 1 1 4 4 4 4 4 4 3 15 12 12 5-7 6-8 15-20 15-20 10 12 12 4-6 5-7 15-20 15-20 1-4 Chicken thighs 250 1 4 20 10 4-6 Chicken thighs Grilled sausage, up to 6 items Grilled sausage, more than 6 items 250 1 4 20 15 275 1 4 5-10 5 275 1 4 5-10 5 16 Coiled sausages, up to 4 items Coiled sausages, up to 6 items Infrared grill Infrared wide-area grill Infrared wide-area grill Infrared wide-area grill 275 1 4 10 9 275 1 4 10 9 Whole fish 250 1 3 10 --- Toast (without topping) 275 1 4 1-2 1-2 Spit-Roasting with the Rotisserie Rod Food to be spitroasted 1 chicken 2 chicken 1 duck 1 rolled pork roast Knuckle of pork (pre-cooked or ½ hr) Quantity kg approx. 1 1, 5-2 1 1-1, 3 Function Temperature °C 240 240 240 240 240 Spit-roasting time in hrs:mins (as a guide) 1:00-1:10 1:15-1:20 1:20-1:40 1:45-2:15 2:00-2:30 _ Wide-area spit-roast with rotisserie rod _ Wide-area spit-roast with rotisserie rod _ Wide-area spit-roast with rotisserie rod _ Wide-area spit-roast with rotisserie rod _ Wide-area spit-roast with rotisserie rod 17 Preserving When preserving use the bottom heat oven function. Notes on preserving · Use the baking tray for preserving. [. . . ] If these are tripped repeatedly, you should call a qualified electrician. Replace the bulb (see Care and Cleaning). The oven light does not come on. The bulb has blown. If you cannot remove the fault with the remedies described above, please contact your local dealer or Customer Service. 1 Caution: repairs should only be undertaken by specialised repair technicians. Inappropriate repairs may result in serious injury to the user. In the event of damage caused by inappropriate repairs, the guarantee may not cover the work carried out by Customer Service or your dealer's repair technicians. Advice on cookers with metal fronts: 3 Because of the cold surface at the front of the cooker, opening the oven door during (or just after) baking or roasting may cause the glass to steam up. 23 Technical Data Oven Interior Dimensions Height x Width x Depth Capacity (usable capacity) 31 cm x 41 cm x 41 cm 52 l Regulations, Standards, Directives This appliance meets the following standards: · EN 60 335-1 and EN 60 335-2-6 relating to the safety of electric appliances for household use and similar purposes and · EN 60350 and · DIN 44546 / 44547 / 44548 relating to the operating features of household electric cookers. [. . . ]