User manual AEG-ELECTROLUX EOB5610W UK R05

[. . . ] Inserting the combination shelf, baking tray and general purpose tray . 4 4 5 6 6 7 7 8 9 9 10 10 11 12 12 13 14 15 17 18 18 20 23 23 24 25 26 27 27 28 29 30 31 31 31 31 31 32 33 34 35 36 38 39 Service. . 3 Operating Instructions 1 Safety instructions 5 This appliance conforms with the following EU Directives: ­ 73/23/EEC dated 19. 02. 1973 Low Voltage Directive ­ 89/336/EEC dated 03. 05. 1989 EMC Directive inclusive of Amending Directive 92/31/EEC ­ 93/68/EEC dated 22. 07. 1993 CE Marking Directive How to avoid damage to the appliance · Do not line the oven with aluminium foil and do not place baking trays, pots, etc. on the oven floor, as the heat that builds up will damage the oven enamel. [. . . ] Ascertaining or changing the core temperature of the meat: ­ The set core temperature can be displayed by pressing the or buttons once. ­ Additional changes can be made to the temperature initially set by repeatedly pressing the or buttons. plug and the end point! 16 Mechanical Door Lock When the appliance is delivered, the door lock is deactivated. Activate the door lock Pull the safety catch forwards until it locks in place. Open the oven door: 1. Press the safety catch and keep it depressed. Open the doors. Close the oven door Close the door without pressing the safety catch. Deactivating the door lock Press the safety catch back into the panel. the mechanical door lock. 3 Switching off the appliance does not cancel 17 Uses, Tables and Tips Baking Oven function: Hot air Conventional Baking tins · For Conventional dark metal and non-stick tins are suitable. · For Hot air bright metal tins are also suitable. or Oven levels · Baking with Conventional is possible on one oven level. · With Hot air you can bake on up to 3 baking trays at the same time: 1 baking tray: e. g. g. , oven levels 1 and 3 3 baking trays: oven levels 1, 3 and 5 18 General Instructions · Insert the tray with the bevel at the front. · With Conventional or Hot air you can also bake with two tins next to one another on the oven shelf at the same time. This does not significantly increase baking time. 3 Whendistort during cooking. To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. If required, turn the roast (after 1/2 - 2/3 of the cooking time). Baste large roasts and poultry with their juices several times during roasting. You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. 24 Roasting table Insert the roasting pan in the first shelf position. Hot air Food to be roasted Temperature in °C Pork 1 kg pork joint (shoulder, ham, rolled roast), for each cm of thickness Smoked pork loin, for each cm of thickness Meat loaf Beef Beef joint, per cm of thickness Beef fillet, per cm of thickness Roast beef, per cm of thickness Veal Veal joint, for each cm of thickness Lamb Leg of lamb (1800 g) Quick roast items cooked on a baking tray Sausages "cordon bleu" Small sausages Schnitzel or chops, crumbed Burgers Fish Trout of 200-250 g each 4 trout fillets (weight of 200 g each) Perch fillets, crumbed (total weight approx. 1 kg) Poultry Chicken 1 kg rolled chicken roast, for each cm of thickness Duck (2000-2500 g) Goose (4500 g) 1) Preheat oven Oven level One level Two levels Roasting time in minutes 150-160 150-160 160-170 150-160 190-2001) 190-200 1) 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 ----------------4/1 4/1 4/1 4/1 ------- 14-20 10-15 60-70 18-20 6-8 8-10 14-17 90 5-8 12-15 15-20 15-20 20-25 20-25 25-30 170-180 170-180 220-2301) 220-2301) 220-2301) 210-220 1) 190-200 170-180 190-200 150-160 150-160 150-160 150-160 2 2 2 2 --------- 55-60 11-15 90-120 150-180 25 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 26 Grill Sizes Oven function: Infrared grill or Infrared wide-area grill with maximum temperature setting 1 Important: Always grill with the oven door closed. ed with the grill functions for 5 minutes. · For grilling, use both the oven shelf and the roasting tray together. · The grilling times are guidelines. · Grilling is particularly suitable for flat pieces of meat or fish. 3 The empty oven should always be pre-heat- Grilling table Tempe-rature in °C Roasting tray Grill shelf Grilling time in minutes 1st side 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 2nd side 10 12 12 4-6 5-7 15-20 15-20 10 15 5 5 9 9 --1-2 Food to be grilled Function Oven level 4-8 pork chops 2-4 pork chops Marinated pork steaks Fillet steak, rare 4 Fillet steaks, medium 2 chicken halves 4 chicken halves 1-4 chicken legs 4-6 chicken legs Sausages, up to 6 Sausages, more than 6 Coiled sausage, up to 4 pieces Coiled sausage, up to 6 pieces Whole fish Toasted bread (no topping) Infrared widearea grill Infrared grill Infrared widearea grill Infrared grill Infrared widearea grill Infrared grill Infrared widearea grill Infrared widearea grill Infrared widearea grill Infrared grill Infrared widearea grill Infrared grill Infrared widearea grill Infrared widearea grill Infrared widearea 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 27 Turbo grilling Function: Thermal grill Temperature in °C 160 160 180 200 180 200 Baking tray Grill tray Grilling time in minutes 50-60 90-95 30 20-23 20-23 15 Turn after . . . minutes 25-30 45 --------- Dish Chicken (900-1000 g) Stuffed pork roasting joint (2000 g) Pasta bake Potato bake au gratin Gnocchi au gratin Cauliflower cheese Shelf positions 1 1 --1 1 --2 2 2 3 3 3 28 Making Preserves Oven function: Bottom heat · For preserving, use only commercially available preserve jars of the same size. · Jars with twist-off or bayonet type lids and metal tins are not suitable. [. . . ] Grip the oven door with both hands and close it about 3/4 going past the point of resistance. Pull the door away from the oven (Caution: the door is heavy!) 5. Place the door, outer surface downwards, on a soft, flat surface, (for example on a blanket) to avoid scratches. Hanging the oven door 1. From the side of the door on which the handle is positioned, take hold of the sides of the door with both hands. [. . . ]