User manual AEG-ELECTROLUX EOB821W

[. . . ] Built-in Oven Instruction and Installation Manual EOB 821 319 4425-00 K/PM- D 99. 03. 05 - GB Dear Customer ! Carefully please read these instructions for use. First of all pay special attention to the chapter " Hints on safety" . Keep these instructions for use for later on consultation and hand them over to a possible follow--up owner of the appliance. By means of this warning triangle and/or by the signal words " precaution" and " attention!" hints are stressed which are of importance for your safety or for the functionability of the appliance. [. . . ] As the radiation heat can brown only the surface of the grill food, same has to be turned over after some time. Do not insert flat grill food too close beneath the heating element. Drip pan has to be inserted in runner level 1 or 2. The large--surface grill functions can, moreover be used: for the overbaking of toast, for the overflaming of marzipane or icecream for the crustation of souffls. The grill food has to be inserted on the wire shelf, depending on height, into runner 4 or 5 and the baking sheet into runner 1 or 2. The distance toward the grill heating element can be varied by inserting the wire shelf with its convexity either turned upward or downward. Supporting frame for turnspit Turnspit with fixing clips Driving socket for the turnspit in the oven rear wall: turn spit to be slipped on . . Grilling with the turnspit The electro-motor for the turnspit will be switched on upon switching on large-surface grilling. Switch on the oven function only with the turnspit and the items to be grilled inserted together in the oven. The supporting frame for the turnspit is to be inserted into the runners in high level 3 between the double rods and the universal pan in level 1. Collar poultry or suitable dishes to be slipped onto the turnspit and secured with two clips. Put short--roasts on a sheet into the oven. In case there is need for a roasting time of more than an hour, put the ingredients for the gravy into the pan only half an hour before the end of cooking time, have them browned and fill in a little hot water. Using runner levels on baking and roasting Baking and roasting using top and bottom heat is only possible at one level. D flat cakes and biscuits on the baking sheet -- in runner 1, 2 or 3 D high cakes, ring or square moulds -- wire shelve in runner 2 or 3. Baking with top-/ bottom heat Introduction for using the baking chart The chart on baking operations contains in most cases temperature ranges, e. g. Select the lower temperature for the moment. In case of too high temperatures a cake overcrusts too fast, it will collapse or will not rise properly, because only an insufficient amount of water is extracted. If the baking operation takes too long or if the cake does not brown enough as expected, you may select a higher setting. The even browning of the cake can be improved by reducing the baking temperature (by about 10 oC). Then prolonging of the baking time is necessary. You might also have to change the baking time even if you exactly followed the instructions given in the recipe, as the size of eggs, the binding quality of the flour and the material of which the mould is made can vary. Bake- and roastware Use only the accessories supplied with the unit or dark enamelled baking moulds. do exclusively make use of suitable and temperature--resistant baking tins and roasting dishes. Do exclusively make use of suitable and temperature-resistant baking tins and roasting dishes. Bright sheets and molds do, however, extend the baking and roasting times. Please observe manufacturer` instructions. [. . . ] Oven with cord and plug : put the plug into a by an expert installed socket. Connection to the mains terminal: The mains connection must be carried out by an expert electrician. The VDE--regulations and the valid prescriptions by the local power supply boards have to be complied with. According to existing mains voltage the appliances are to be connected in correspondence with the following diagram of connections. [. . . ]