User manual AEG-ELECTROLUX EOB5665RELUXITALY

[. . . ] Built-In Electric Oven User information EOB5665 822 923 176-A-140405-04 g Dear customer, Please read these user information carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain this user information for later reference. Pass them on to possible new owners of the appliance. [. . . ] Ovenware for roasting · Any heat-resistant dish is suitable for roasting (refer to the manufacturer's instructions!). · If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!). · Large roasts can be roasted directly on the universal baking tray or on the shelf with the universal baking tray underneath (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 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. Notes on the roasting table 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 1kg in the oven. · In general the conventional ¡ oven function is particularly suitable for very lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rotitherm » function. · To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish. · Turn the joint as required (after 1/2 - 2/3 of the cooking time). Tip: Baste large joints and poultry several times during cooking with the meat juices. This will produce better roasting results. 10 minutes before the end of the cooking time to make use of the residual heat. 3 2 27 Table for Roasting Type of Meat Quantity Weight Conventional ¡ Shelf Position Temperature ºC Rotitherm » Shelf Position Temperature ºC Time Hours: Mins. Beef Pot roast Roast beef or fillet - red inside per cm of thickness per cm of thickness per cm of thickness 1 250-270* 1 1-1. 5 kg 1 200-250 2:00-2:30 per cm of thickness 190-200 0:05-0:06 - pink inside 1 250-270* 1 180-190 0:06-0:08 - cooked through Pork Shoulder, neck ham joint Chop, smoked loin chop Meat loaf Pork knuckles (pre-cooked) Veal Roast veal Knuckle of veal 1 210-250* 1 170-180 0:08-0:10 1-1. 5 kg 1 210-220 1 160-180 1:30-2:00 1-1. 5 kg 750 g1 kg 750 g1 kg 1 180-190 1 170-180 1:00-1:30 1 1 170-180 210-220 1 1 160-170 0:45-1:00 150-170 1:30-2:00 1 kg 1. 5-2 kg 1 1 210-220 210-225 1 1 160-180 1:30-2:00 160-180 2:00-2:30 28 Type of Meat Quantity Weight Conventional ¡ Shelf Position Temperature ºC Rotitherm » Shelf Position Temperature ºC Time Hours: Mins. Lamb Leg of lamb, roast lamb Saddle of lamb Game Whole piece of hare, haunch or jointed hare Saddle of venison Haunch of venison Poultry Portions of poultry 4-6 portion Half chicken portions 2-4 portions Chicken, poulard Duck Goose Turkey Fish (steaming) Whole fish 1-1. 5 kg 2/3 210-220 2/3 160-170 0:45-1:15 per 200250 g per 400500 g 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg 3 220-250 3 180-200 0:35-0:50 up to 1 kg 1-1. 5 kg 1-1. 5 kg 1 1 210-220 210-220 1 1 150-170 1:15-2:00 160-180 1:00-1:30 3 220-250* 3 160-170 0:25-0:40 1. 5-2 kg 1. 5-2 kg 1 1 210-220 200-210 1 1 160-180 1:15-1:45 160-180 1:30-2:15 3 220-250 3 180-200 0:35-0:50 1 1 1 1 1 220-250 210-220 200-210 200-210 180-200 1 1 1 1 1 170-180 0:45-1:15 160-180 1:00-1:30 150-160 2:30-3:00 150-160 1:30-2:00 140-150 2:30-4:00 * Pre-heat the oven Information printed in bold type indicates the preferred oven function for the dish. 29 Grilling 1 3 For grilling use the infrared grill ¸ oven function or infrared wide-area grill º with temperature setting. Warning: Always close the oven door when grilling. Always pre-heat the empty oven using the grill functions for 5 minutes!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. [. . . ] Repairs carried out by inexperienced persons may cause serious injury to the user. If the appliance has been used improperly, the customer service engineer's visit or that of the specialist dealer will not be free of charge, even during the warranty period. Advice on cookers with metal fronts: 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. 3 43 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 electrical appliances for household use and similar purposes and · EN 60350, or DIN 44546 / 44547 / 44548 relating to the operating features of electric cookers, hobs, ovens, and grills for household use. · EN 55014-2 · EN 55014 · EN 61000-3-2 · EN 61000-3-3 · relating to basic requirements for electro-magnetic compatibility protection (EMC). 5 This appliance complies with the following EU Directives: · 73/23/EWG dated 19. 02. 1973 (Low Voltage Directive) · 89/336/EWG dated 03. 05. 1989 (EMC Directive including Amending Directive 92/31/EWG). 44 Installation Instructions 1 1 Important: Any electrical installation work must be carried out by a qualified electrician/competent person. 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