User manual AEG-ELECTROLUX EOB6635XELUXITALY

[. . . ] B u i l t - I n E l e c t r i c O v e n User information EOB6635 822 923 173 -A- 23. 04. 02-02 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. [. . . ] · Items that might drip (e. g. , pizzas, fruit flans) should only be prepared on one level. · Variations in the height of the item to be baked can lead to different degrees of browning at the start of baking. In this case please do not change the temperature setting. Differences in the degree of browning will balance out during baking. 2 For longer cooking times switch off the oven approx. 10 minutes before the end of the cooking time to make use of the residual heat. Unless otherwise stated, the information in the tables assumes starting with a cold oven. 21 Baking Table The stated baking times are for guidance only Recommended cooking methods, shelf positions and temperatures are printed in bold type Hot Air Type of pastry or cake Temperature in °C Shelf position from bottom Baking time in minutes Conventional Temperature in °C Shelf position from bottom 1 Level 1 Level Sponge base Pudding bowl or ringshaped cakes Madeira cake (square/rectangular baking tin) Flan case Apple flan, very thin Fairy cakes Shortcrust pastry 150-170 1 2 Levels 3 Levels --- --- 50-70 160-180 1 140-160 150-170 150-170 150-170 1 3 1 3 --------- --------- 70-80 20-25 45-60 20-30 150-170 170-190 170-190, pre-heated 180-190 1 2 1 3 Large cheesecake 140-160 1 --- --- 60-90 + 10 mins. standing time 50-60 50-70 170-190 1 Covered fruit pie Cheesecake on the tray Puff pastry French apple tart Sponge cake Sponge cake (DIN) Flan case Swiss roll Yeast dough Pudding bowl/ring-shaped cakes Plaited roll/ring, plaited Danish pastry Butter cake/sugar cake sugar-topped cakes Sponge cake with crumble topping 150-170 --- 1 --- ----- ----- 170-190 160-180 1 2 150-170, pre-heated 1 --- --- 40-50 190-200, pre-heated 1 150-170, 150-160, pre-heated 150-170, pre-heated 1 3 3 --4+1 --- ------- 25-40 25-30 10-15 160-180 170-180, pre-heated 180-200, pre-heated 2 3 3 150-170 150-170 160-180 150-170 1 3 3 3 ------4+1 --------- 45-60 30-40 25-30 20-40 160-180 170-190 190-200, pre-heated 180-190 1 3 3 3 22 Hot Air Type of pastry or cake Temperature in °C Shelf position from bottom Baking time in minutes Conventional Temperature in °C Shelf position from bottom 1 Level 35-50 45-50 40-70 10-25 170-190 170-190 160-180, pre-heated 250-270, pre-heated 3 3 3 1 1 Level Apple crumble (DIN) Cheesecake (tray) Fruit loaf (500 g flour) Pizza (round baking sheet) Biscuits Meringues Macaroons Small piped biscuits Anzac nutties Items made with puff pastry Danish pastries Choux pastry Cream puffs Shortcrust and rich pastries Swiss apple pie Swiss cheese pie Spinach/vegetable quiche, quiche lorraine Bread and bread rolls Herb bread Tinned white loaf Unleavened bread, pitta bread Pasta bake Potato gratin Dishes au gratin Hawaiian toast 200-220 3 170-190, pre-heated 170-190, pre-heated --180-200 180-200 3 2 --1 2 ------------160-180 3 80-90, pre-heated 100-120 140-160 --160-180, pre-heated 160-180, pre-heated 3 3 ----3 3 150-170 150-170 150-170, pre-heated 230-250, pre-heated 3 3 3 1 2 Levels --------- 3 Levels --------- --4+1 4+1 --4+1 4+1 ----5+3+1 ------- 150-180 20-30 15-30 25-35 20-30 20-40 80-90 3 3 150-170 160-180 180-200, pre-heated 170-190, pre-heated 3 2 3 3 4+2 --- 25-40 190-210, pre-heated 3 ------- ------- 35-50 40-50 40-60 210-230, pre-heated 210-230, pre-heated 190-210, pre-heated 1 1 1 ----------- ----------- 45-60 40-50 15-25 190-210, pre-heated 180-200, pre-heated 230-250, pre-heated 3 1 2 --- --- 14-16 240-260 3 23 Frozen Foods Hot Air + Conventional Type of pastry or cake Temperature in °C Follow the manufacturer's instructions as stated on the package Shelf position from bottom Lay on the grill tray, insert baking tray below (shelf position in accordance with the manufacturer's instructions as stated on the package) Baking time in minutes Follow the manufacturer's instructions as stated on the package Pizza (frozen) Also observe the manufacturer's instructions for all other frozen products. 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. 24 Baking Table Fan-assisted circulation Baking type Temperature in °C Tray position from bottom Baking time in minutes (suggested) Top/Bottom heat Temperature in °C Tray position from bottom 1 Tray Cake mixture Ring cake or 'Gugelhupf' Frankfurter ring cake (half tin) Royal /Madeira cake (rectangular tin) Fruit ingredients Fancy apple cakes Short pastry Cheese flan (750 g cottage cheese) covered apple gateau Cheese flan (tray) Puff pastry French apple gateau Sponges Sponge cake (DIN) Fruit ingredients Swiss roll Raised pastry Ring cakes Plaited yeast cakes/ring cakes, buns Cakes with cream filling, sugar/almond toppings With sugar vermicelli Fruit cakes (tray) with sugar vermicelli (DIN) Ringcake 140-160 150-170 160-170 150-170 150-160 140-160 1 3 3 3 3 1 140-160 140-160, preheated 150-170, preheated 1 3 3 150-170, preheated 1 --150-170 ----1 --140-160 140-160 140-160 150-170 150-170 1 2 1 3 1 2 Trays 1 Tray ----------- 50-70 45-60 70-90 20-25 50-80 160-180 150-170 150-170 170-190, preheated 170-190, preheated 1 1 1 2 1 ------- 60-90 + 10 Min. After-heating 50-60 60-80 170-190 170-190 160-180 preheated 1 1 3 --- 35-50 180-200, preheated 1 --1+3 --- 20-40 15-25 10-20 160-180 170-180, preheated 180-200, preheated 2 3 3 ----- 50-70 30-40 25-30 160-180 170-190 preheated 180-200, preheated 170-190 170-190 160-180 1 3 3 3 3 1 1+3 ----- 20-40 35-50 50-70 25 Fan-assisted circulation Baking type Temperature in °C Tray position from bottom Baking time in minutes (suggested) Top/Bottom heat Temperature in °C Tray position from bottom 1 Tray Frankfurter ring cake (half tin) Cheese cake (tray) Biscuits Meringues Macaroons Small biscuits & cakes Walnut cakes Puff pastry Cheese/ poppy-seed/ caraway straws (aperitif biscuits) Small pastries Choux pastry Cream puffs Creative pastries Swiss apple tart Swiss cheese tart Spinach cake, Quiche Bread and rolls Current rolls Milk rolls Rye bread, brown bread White bread (tin) Unleavened bread, Pitta Soufflé Pasta soufflé Potatoes au gratin 180-200 180-200 2 2 180-190, 160-170 190-200 170-180 220-230 preheated 3 3 2 od. 3 2 2 180-200 preheated 180-200 preheated 170-190 1 1 1 170-190 preheated 3 80-100, preheated 120-140 140-160 --170-190, preheated 180-190, preheated 140-160, preheated 3 3 3 --3 140-160 140-160 2 3 2 Trays ----45-60 50-70 150-170 170-190 preheated 1 Tray 1 3 --- 100-120 20-30 100-120 140-160 preheated 160-180 preheated 170-180 190-210, preheated 200-210, preheated 170-190, preheated 3 3 3 2 3 1+3 --- 15-40 25-30 20-40 3 1+3 10-15 3 3 20-40 3 --- 25-40 190-210 3 ------- 35-50 35-50 35-50 210-230, preheated 210-230, preheated 180-200 2 2 1 1+3 1+3 ------- 10-15 10-15 45-65 40-45 15-25 190-210 180-190 190-210 180-200 230-250, preheated 3 3 2 2 1 ----- 40-50 50-65 190-210 190-210 preheated 1 1 26 Fan-assisted circulation Baking type Temperature in °C Tray position from bottom Baking time in minutes (suggested) Top/Bottom heat Temperature in °C Tray position from bottom 1 Tray 'Au gratin' dishes "Hawaii" toast 250 3 2 Trays 1 Tray --- 5-8 27 Roasting Use the the Infrared Grill oven ?function or Top/ Bottom heat O for roasting. Shelf positions · Shelf positions are indicated in the following tables. Oven ware · Any heat-resistant dish can be used for roasts (read the manufacturer's instructions!). · For dishes with insulated handles, make sure that these are heat-resistant (read the manufacturer's instructions!). · Large roasts can be placed in the general purpose tray, or on the grill with the general purpose tray set underneath (for example, turkey, goose, 3-4 chickens, 3-4 knuckles of veal). · We recommend roasting lean meats in a casserole dish with a lid (for example, veal, braised or -marinated roasts, deep-fried meats). · Meats that are to have crackling can be put in a roasting dish without a lid (for example, pork, meat loaf, lamb, mutton, duck, 1-2 knuckles of veal, 1-2 chickens, small poultry, joint of beef, fillet, game birds). 3 · · How to use the roasting table · · The table shows the appropriate oven function, temperature setting, cooking time and shelf position, for various types of meat. The information is given for guidance only. With meat and fish, we recommend starting with weights of 1 kg. In general, the Top/Bottom heat O function is suitable for very lean meats such as fish or wild fowl. For all other types of meat (especially poultry), we recommend using the Infrared Grill ?To avoid burning the natural meat juices or fat, we recommend adding some liquid to the roasting dish. If necessary, use the grill (after 1/2 - 2/3 of the cooking time). [. . . ] The necessary settings have not been made. The circuit breaker (at the household fuse box) has tripped or the fuse has blown. If the circuit breaker trips or the fuse blows several times, please contact an approved electrician. Change the oven light bulb (see Cleaning and Care). If you are unable to remedy the fault with the above assistance, please contact your specialist dealer or AEG Service Force Centre. 1 Warning: Repairs to the appliance may only be carried out by approved service engineers! [. . . ]