User manual AEG-ELECTROLUX EOB6696K ELUX NORDI

[. . . ] B u i l t - I n E l e c t r i c O v e n Operating Instructions EOB 6696 822 947 966-B-160305-09 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 3 Information and practical tips 2 Environmental information Warning: Information concerning your personal safety. [. . . ] 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. 32 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 Sponge base Pudding bowl or ringshaped cakes Madeira cake (square/rectangular baking tin) Flan case Apple flan, very thin Fairy cakes Shortcrust pastry Large cheesecake 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/ringshaped cakes Plaited roll/ring, plaited Danish pastry Butter cake/sugar cake sugar-topped cakes Sponge cake with crumble topping Apple crumble (DIN) Cheesecake (tray) Fruit loaf (500 g flour) Pizza (round baking sheet) 150-170 150-170 1 3 160-180 170-190 1 3 45-60 30-40 150-170 150-160* 150-170* 1 3 3 160-180 170-180* 180-200* 2 3 3 25-40 25-30 10-15 150-170* 1 190-200* 1 40-50 140-160 150-170 --1 1 --170-190 170-190 160-180 1 1 2 60-90 + 10 mins. standing time 50-60 50-70 150-170 1 160-180 1 50-70 Temperature in °C Shelf position Conventional Temperature in °C Shelf position Baking time in minutes 140-160 150-170 150-170 150-170 1 3 1 3 150-170 170-190 170-190* 180-190 1 2 1 3 70-80 20-25 45-60 20-30 160-180 3 190-200* 3 25-30 150-170 150-170 150-170 150-170* 230-250* 3 3 3 3 1 180-190 170-190 170-190 160-180* 250-270* 3 3 3 3 1 20-40 35-50 45-50 40-70 10-25 33 Hot Air Type of pastry or cake Biscuits Meringues Macaroons Small piped biscuits Anzac nutties Items made with puff pastry Danish pastries Choux pastry Cream puffs 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 * Pre-heat the oven Conventional Shelf position Temperature in °C Shelf position Baking time in minutes Temperature in °C 80-90* 100-120 140-160 --160-180* 160-180* 160-180 ------- 3 3 ----3 3 3 ------- 80-90 150-170 160-180 180-200* 170-190* 3 3 3 2 3 3 150-180 20-30 15-30 25-35 20-30 20-40 25-40 35-50 40-50 40-60 190-210* 3 Shortcrust and rich pastries 210-230* 210-230* 190-210* 1 1 1 170-190* 170-190* --180-200 180-200 200-220 3 2 --1 2 3 190-210* 180-200* 230-250* 3 1 2 45-60 40-50 15-25 240-260 3 14-16 Frozen Foods Hot Air + Conventional Type of pastry or cake Temperature in °C Shelf position Baking time in minutes Pizza (frozen) Lay on the grill tray, insert baking tray below (shelf Follow the manufacturer's Follow the manufacturposition in accordance with instructions as stated on er's instructions as statthe manufacturer's instructhe package ed on the package tions as stated on the package) Also observe the manufacturer's instructions for all other frozen products. 34 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 * Pre-heat the oven Temperature in °C Shelf position Baking time in minutes 150-160 150-160 150-160 160-170 150-160 160-170* 150-160 220* 160-170 190-200 200-220* 2 2 2 2 2 2 2 1 1 2 2 60-90 + 10 mins. standing time 45-60 45-55 15 30 40-45 35-45 15-20 25 30-35 21 180-200 180-200 1 1 30 37 Frozen foods Type of pastry or cake Temperature in °C Pizza setting Shelf position 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 Frozen pizza Follow the manufacturer's instructions as stated on the package Also observe the manufacturer's instructions for all other frozen products. 35 Roasting For roasting use the hot air 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, 34 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 If you use dishes for roasting the oven will not get so dirty! 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. · 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). 3 Baste large joints and poultry with meat juices 2 several times during cooking. This will produce better roasting results. 10 minutes before the end of the roasting time to make use of the residual heat. 36 Roasting Table Insert either the tray or universal tray into the 1st shelf support rail. Hot Air Food to be roasted Temperature in °C Shelf position 1 Level Pork 1 kg Pork joint (spare rib/ham joint, roasting joint), per cm thickness Smoked pork loin, per cm thickness Meat loaf Beef Beef joint, per cm thickness Fillet of beef, per cm thickness Sirloin, per cm thickness Veal Veal joint, per cm thickness Lamb Leg of lamb (1800 g) Sausages "cordon bleu" Sausages Escalope or chop coated with breadcrumbs Rissoles Fish Trout weighing 200-250 g 4 Trout fillets (weight 200 g) Perch fillet coated with breadcrumbs (total weight approx. 1 kg) Poultry Chicken 1 kg Turkey roast, per cm thickness Duck (2000-2500 g) Goose (4500 g * Pre-heat the oven Roasting time in minutes 2 Levels 150-160 2 --- 14-20 150-160 160-170 150-160 190-200* 190-200* 170-180 170-180 220-230* 220-230* 220-230* 210-220* 190-200 170-180 2 2 2 2 2 2 2 3 3 3 3 3 3 --------------4+1 4+1 4+1 4+1 ----- 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 Roasting smaller items on the baking tray 190-200 3 --- 25-30 150-160 150-160 150-160 150-160 2 2 2 2 --------- 55-60 11-15 90-120 150-180 37 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 38 Grilling For grilling, use the Infrared Grill or Large Grill function with the appropriate temperature setting. 1 Important: always grill with the oven door closed. 3 Always Grill trays · Use the grid and universal tray for grilling. the empty oven for Shelf positions · For grilling flat foods, use mainly the 4th shelf position from the bottom. How to use the Grill table The grilling times are given for guidance only, and depend on the type and quality of the meat, or fish. · Grilling is particularly suitable for flat pieces of meat and fish. [. . . ] The glass panel must be firmly in position! Re-hang the oven door 55 What to do if . . . Fault The oven will not heat. Possible cause The oven has not been switched on. The required settings have not been made. The oven's safety fuse has been tripped. [. . . ]