User manual AEG-ELECTROLUX EOB6640XELUXEURO

[. . . ] B u i l t - I n E l e c t r i c O v e n Instructions for use EOB6640 822 923 197 -A- 24. 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. [. . . ] · If you cannot find specific information for one of your own recipes, use information given in a similar recipe for guidance. · When cakes are baked on trays or in tins on more than one oven position at once the baking time may be increased by 10-15 minutes. · 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. 24 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 25 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 26 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. 27 Pizza Setting The stated baking times are for guidance only Pizza Setting Type of pastry or cake Shortcrust pastry Large cheesecake (750 g soft cheese, loose-bottomed tin, 26 cm) Covered fruit pie Cheesecake on the tray Blackcurrant cake, initial baking for base Blackcurrant cake finish baking Puff pastry French apple tart Yeast dough Cheesecake Pizza Biscuits Anzac nutties Shortcrust and rich pastries Spinach quiche Bread and bread rolls Unleavened bread Soufflés and dishes au gratin Baked cabbage with a crispy topping Macaroni and leek cheese 180-200 180-200 1 1 30 37 200-220, pre-heated 2 21 190-200 2 30-35 160-170 1 25 150-160 220, pre-heated 2 1 35-45 15-20 160-170, pre-heated 2 40-45 150-160 150-160 150-160 160-170 150-160 2 2 2 2 2 60-90 + 10 mins. standing time 45-60 45-55 15 30 Temperature in °C Shelf position from bottom Baking time in minutes Frozen foods Type of pastry or cake Temperature in °C Pizza setting Shelf position from bottom Baking time in minutes Frozen pizza Lay on the grill tray, insert baking tray Follow the manufacFollow the manufacbelow (shelf position in turer's instructions turer's instructions accordance with the as stated on the as stated on the manufacturer's instrucpackage package tions as stated on the package) Also observe the manufacturer's instructions for all other frozen products. 28 Roasting For roasting use the hot air Ü oven function. 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!). · You can roast large roasting joints directly in the universal tray or on the shelf with the universal tray inserted below (e. g. , turkey, goose, 3-4 chickens, 3-4 knuckles of veal). · We recommend roasting all lean forms of meat 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. · You can roast all forms of meat that are to be browned or crisped in a casserole dish without a lid (e. g. , pork joints, meat loaf, lamb joints, mutton, duck, 1-2 knuckles of veal, 1-2 chickens, small poultry, sirloin, fillet, game). 3 · · 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 in the oven from a weight of 1kg. In general the conventional O function is particularly suitable for very lean meat such as fish or game. For all other types of meat (especially poultry) we recommend the hot air ?. 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). [. . . ] From above, insert the centre plates obliquely into the retaining frame at the handle, one after another. Lower the centre plates down and push them towards the lower edge of the door as far under the retaining frame as they will go. Replacing the upper glass plate 1. From above, insert the upper-most plate obliquely into the retaining frame at the handle. Place the glass against the pressure spring at the handle, and in front of the retaining frame at the lower edge of the door. [. . . ]