User manual AEG-ELECTROLUX EOB299X

[. . . ] Einbau-Backofen Inbouw-Fornuizen Four à encastrer Built-in oven EOB 299 Bedienungs- und Einbauanweisungen Gebruiksaanwijzing Mode d'emploi Instruction booklet English Warnings - Built-in ovens It is most important that the instruction book should be retained with the appliance for future reference. Should the appliance be sold or transferred to another owner, or should you move house and leave the appliance, always ensure that the book is supplied with the appliance in order that the new owner can be acquainted with the functioning of the appliance and the relevant warnings. These warnings are provided in the interest of safety. You must read them carefully before installing or using the appliance. Installation l l Any installation work must be undertaken by a qualified electrician or competent person. [. . . ] If three shelves are filled with cakes and tarts simultaneously, it is advisable to slot in an extra shelf between the two lower shelves (Fig. For cooking meat and fish Meat cooked in the oven should weigh at least 1 kg to prevent it from becoming too dry during cooking. Very tender red meat to be cooked rare, i. e. well cooked on the outside but extremely juicy inside, requires high-temperature cooking (200-250°C). White meat, poultry and fish instead require low-temperature cooking (150-175°C). The ingredients for the accompanying sauce or gravy should be put in the baking pan at the very beginning only when cooking times are short. Otherwise they should be added during the last half hour. A simple way of checking whether meat is done or not is to press it with a spoon; if the meat does not yield under this pressure it means that it is done to a turn. In the case of roast beef and fillet steaks, the inside of which should remain fairly pink in color, cooking times must be short. The meat can be cooked in a baking pan or else directly on the shelf - in this case a dripping pan must obviously be placed underneath the shelf to collect the juice. Should you cook very fat food, place the meat directly on the grill and the grill over the dripping pan in order not to dirty the oven. Once the meat is cooked, it is advisable to let it rest for at least 15 minutes before carving so that the juice does not seep out. To prevent the formation of too much smoke in the oven during roasting, it is a good idea to pour a little water into the dripping pan andto prevent steamto add a little bit more during cooking if the original amount dries up too much. Before serving, the various courses can be kept hot in the oven which should be turned down to the minimum temperature. - Do not place pans, dripping pans, biscuit pans or aluminium foil on the oven bottom. This could cause a heat build-up which would affect the baking results and damage the oven enamel. Cooking times Cooking times vary according to the type of food to be cooked, its consistency, and volume. We suggest that you take particular note of your first cooking experiments with the oven, since operating in the same conditions for the same dishes you will of course obtain similar results. Only experience will enable you to make the appropriate changes to values given on charts. 55 Cooking Tables WEIGHT (GR. ) TYPE OF DISH Cakes Whipped up kneading Leavened kneading Shortbread dough Butter-milk cheese cake Apple cake Strudel Jam-tart Small cakes Biscuits Meringues Bread and Pizza White bread Rye bread Bread rolls Pizza Flans Pasta flan Vegetable flan Quiches Lasagne Meat Beef Pork Veal English roast beef Lamb Chicken Turkey Duck Goose Hare Fish Whole Fillets Conventional Cooking 4 3 2 1 Fan Oven 4 3 2 1 Cooking time temp. Level °C 180 180 180 175 180 175 180 180 180 100 200 200 200 220 200 200 200 200 200 200 200 220 200 200 200 175 175 200 200 200 NOTES 2 2 2 1 1 2 2 2 2 2 1 2 2 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 2 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 (1 and 3)* 2 2 2 2 2 2 2 2 2 2 2 160 45 ~ 60 160 20 ~ 35 160 20 ~ 30 150 60 ~ 80 160 40 ~ 60 150 60 ~ 80 160 45 ~ 60 160 15 ~ 25 160 10 ~ 20 100 90 ~ 120 175 175 175 200 175 175 175 175 175 175 175 200 175 175 175 160 160 175 45 ~ 60 30 ~ 45 20 ~ 35 20 ~ 35 40 ~ 50 45 ~ 60 35 ~ 45 45 ~ 60 50 ~ 70 100 ~ 130 90 ~ 120 50 ~ 70 110 ~ 130 60 ~ 80 210 ~ 240 120 ~ 150 150 ~ 200 60 ~ 80 40 ~ 60 30 ~ 40 On grid On grid On grid On grid Leg Whole Whole Whole Whole Cut in pieces 2 fishes 4 fillets 1 piece In bread pan 8 rolls In baking pan 1000 500 500 250 1000 1200 1000 1500 1200 1000 4000 1500 3000 1200 1000 800 2 (1 and 3)* 175 2 (1 and 3)* 175 NOTES: Cooking times do not include pre-heating time. We reccomend a short oven pre-heating (about 10 minutes) before baking or cooking pizza. Slowly close the oven door, until it touches the two levers, - then push it towards the oven and remove it by pulling it towards the outeide. After cleaning, assemble the door again by carrying out the procedure described above backwards. When the two small levers are placed again on the hinges, the door will have been accurately fit. Fig. 5 FO 0452 Replacing the oven light Disconnect the appliance from its power supply point. [. . . ] Applying the guarantee is subject to the consumer providing proof of purchase showing the purchase and/or delivery date. The guarantee will not apply if damage caused to delicate parts, such as glass (vitreous ceramic), synthetic materials and rubber, is the result of inappropriate use. The guarantee cannot be called on for minor faults that do not affect the value or the overall reliability of the appliance. The statutory warranty does not apply when defects are caused by: · a chemical or electrochemical reaction caused by water, · abnormal environmental conditions in general, · unsuitable operating conditions, · contact with harsh substances. [. . . ]