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AEG-ELECTROLUX EOC5627X (1228 ko)
Manual abstract: user guide AEG-ELECTROLUX EOC5627X
Detailed instructions for use are in the User's Guide.
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Operating Instructions
EOC5627
822 923 840-A-210205-04
g
Dear Customer,
Please read these user instructions carefully and keep them to refer to later. Please pass the user instructions on to any future owner of the appliance.
The following symbols are used in the text:
1 Safety instructions
3 Useful tips and hints 2 Environmental information
Warning!Information that affects your personal safety. Information that prevents damage to the appliance.
2
Contents
Operating Instructions . [. . . ] · If you cannot find the settings for a particular recipe, look for the one that is most similar. · If baking cakes on baking trays or in tins on more than one level, baking time may be extended by 10-15 minutes. · Moist recipes (for example, pizzas, fruit flans, etc. ) are baked on one level. · Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses.
2
With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold.
19
Baking table
Baking on one oven level
Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes Sponge cake Sponge cake Flan base - short pastry Flan base - sponge mixture Apple pie Apple pie (2tins Ø20cm, diagonally off set) Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas stollen Bread (rye bread) -first of all -then Cream puffs/eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/sponge mixture)2) Fruit flans (made with yeast dough/sponge mixture)2) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Conventional Conventional Conventional 3 3 2 2301) 160-180 Conventional Conventional Hot air Conventional Hot air 3 3 3 3 3 160-1701) 180-200 190-210 150
1)
Oven function
Oven level
Temperature °C
Time Hr: Mins.
Hot air Hot air Hot air Conventional Hot air Hot air Conventional Hot air Conventional Hot air Conventional
1 1 1 2 3 3 1 1 1 1 1
150-160 140-160 140 160 170-180
1)
0:50-1:10 1:10-1:30 0:25-0:40 0:25-0:40 0:10-0:25 0:20-0:25 0:50-1:00 1:10-1:30 1:10-1:30 0:30-1:10 1:00-1:30 0:30-0:40 0:40-1:00 0:25 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 0:35-0:50
150-170 170-190 160 180 160-180 170-190 170-190 160-1801)
150-160
1)
Conventional
3
170
0:35-0:50
Hot air Conventional
3 3
160-170 160-180
1)
0:40-1:20 0:40-1:20
Hot air Hot air Hot air Hot air
1 1 1 1
180-2001) 200-220
1)
0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50
200-220 180-200
20
Type of baking Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray)
1) Pre-heat the oven 2) Use the drip tray or roasting tray
Oven function
Oven level
Temperature °C
Time Hr: Mins.
Hot air Hot air Conventional Hot air Hot air Hot air Hot air Hot air Hot air Conventional Hot air Conventional
3 3 3 3 3 3 3 3 3 3 3 3
150-160 140 1601) 150-160 80-100 100-120 150-160 170-180 160 180
1) 1) 1)
0:06-0:20 0:20-0:30 0:20-0:30 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 0:20-0:35 0:20-0:35 0:20-0:30 0:20-0:30
1401) 1701)
Tips on Baking
Baking results The cake is not browned enough underneath The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short Remedy Place cake lower Use a slightly lower setting Set a longer baking time Baking times cannot be reduced by setting higher temperatures Use less liquid. Pay attention to mixing times, especially if using mixing machines Set oven temperature higher. Set a shorter baking time
Too much liquid in the mixture
Cake is too dry Cake browns unevenly
Oven temperature too low Baking time too long
Oven temperature too high and baking Set a lower oven temperature and a time too short longer baking time Mixture is unevenly distributed Grease filter is inserted Spread the mixture evenly on the baking tray Take out the grease filter Use a slightly higher oven setting Take out the grease filter
Cake does not cook in the baking time given
Temperature too low Grease filter is inserted
21
Table Pizza setting
Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza-like dish from Alsace) Piroggen (Russian version of calzone)
1) Pre-heat the oven
Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1
Temperature °C 180 - 2001) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 2701)
1)
Time Hr: Mins. 20 - 30 20 - 30 45 - 60 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 20 40 - 50 12 - 20 15 - 25
160 - 180
250 - 2701) 180 - 2001)
Table for Bakes and Gratins
Dish Pasta bake Lasagne Vegetables au gratin
1)
Oven function Conventional Conventional Hot air Hot air Conventional Conventional Hot air
Shelf position 1 1 1 1 1 1 1
Temperature °C 180-200 180-200 160-170 160-170 180-200 180-200 160-170
Time Hr: Mins. 0:45-1:00 0:25-0:40 0:15-0:30 0:15-0:30 0:40-0:60 0:30-1:00 0:30-1:00
Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables
1) Pre-heat the oven
22
Frozen Ready Meals Table
Food to be cooked Frozen pizza Chips1) (300-600 g) Baguettes Fruit flans Oven function Conventional Hot air Conventional Conventional Shelf position 3 3 3 3 Temperature °C as per manufacturer's instructions 200-220 as per manufacturer's instructions as per manufacturer's instructions Time as per manufacturer's instructions 15-25 mins. as per manufacturer's instructions as per manufacturer's instructions
1) Comments: Turn chips 2 or 3 times during cooking
23
Roasting
Oven function: Hot air Conventional Roasting dishes
· Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). · Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. · For all lean meats, we recommend roasting these in a roasting tin with a lid. · All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid.
or
3 Tips on using the roasting chart
· ·
· ·
·
The information given in the following table is for guidance only. We recommend cooking meat and fish weighing 1 kg and above in the oven. To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. If required, turn the roast (after 1/2 - 2/3 of the cooking time). Baste large roasts and poultry with their juices several times during roasting. You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat.
24
Roasting table
Insert the roasting pan in the first shelf position. [. . . ] Fold the clamping levers on both door hinges back into their original position. Close the oven door
35
Oven door glass
The oven door is fitted with four sheets of glass set next to one another. The inner sheets can be removed for cleaning.
1 Caution: The following steps are to be per1 Important!Rough handling offront glass, espethe cially at the edges of the plate, may
cause it to break. [. . . ]
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