User manual AEG-ELECTROLUX EON2600WNORDICBM

[. . . ] Built-In Electric Oven User information EON 2600 822 923 264-A-210203-02 g Dear customer, Please read these user information carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain this user information for later reference. Pass them on to possible new owners of the appliance. [. . . ] Ovenware for roasting · Any heat-resistant dish is suitable for roasting. · If the dish has plastic handles, check that they are heat-resistant. · When roasting, use an oven rack and an all-purpose tray together. · Always place the all-purpose tray in the first shelf positions from the bottom. · Large joints can be roasted directly in the fat tray or on the shelf unit with the fat tray placed below (e. g. , turkey, goose, 3-4 chickens, 3-4 knuckles of veal). · We recommend that all lean pieces of meat should be roasted 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. · In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e. g. roast pork, lamb and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef, fillets, game). 3 Tip: The oven will be less dirty if you always use a dish for roasting!Shelf positions · Please see the following table for the shelf positions to be used. · Be sure to count the shelf positions from bottom to top. 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 with a minimum weight of 1 kg in the oven. · 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). Baste large joints and poultry several times during cooking with the meat juices. This will produce better roasting results. 10 minutes before the end of the roasting time to make use of the residual heat. 3 2 18 Roasting Table Type of meat Beef Pot roast Roast beef or fillet - rare - medium rare - well done Pork Shoulder, neck ham joint Chop, smoked loin chop Meat loaf Knuckle of pork (pre-cooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb Game Saddle of hare, haunch of hare Saddle of venison Haunch of venison up to 1 kg 1. 5-2 kg 1. 5-2 kg 3 2 2 220-250* 210-220 200-210 0:25-0:40 1:00-1:30 1:15-1:50 19 1-1. 5 kg 1-1. 5 kg 2 2 210-220 210-220 1:15-2:00 1:00-1:30 1 kg 1. 5-2 kg 2 2 210-220 210-225 1:30-2:00 2:00-2:30 1-1. 5 kg 1-1. 5 kg 750 g -1 kg 750 g -1 kg 2 2 2 2 210-220 180-190 170-180 210-220 1:30-2:00 1:00-1:30 0:45-1:00 1:30-2:00 per cm of thickness per cm of thickness per cm of thickness 1-1. 5 kg 2 2 2 2 2 230-250* 230-250* 210-230* 200-250 2:00-2:30 per cm of thickness 0:06-0:08 0:08-0:10 0:10-0:12 Quantity Weight Shelf position Temperature ºC Time Hrs. :Mins. Type of meat Poultry Poultry portions 4-6 pieces Chicken halves 2-4 pieces Chicken, poulard Duck Goose Turkey Fish (steaming) Trout Whole fish * Pre-heat the oven Quantity Weight Shelf position Temperature ºC Time Hrs. :Mins. per 200-250g per 400-500 g 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg 3 3 2 2 2 2 2 220-250 220-250 220-250 210-220 200-210 200-210 180-200 0:35-0:50 0:35-0:50 0:45-1:15 1:00-1:30 2:30-3:00 1:30-2:00 2:30-4:00 200-250g 1-1. 5 kg 3 2/3 200-210* 210-220 0:15-0:20 0:45-1:15 20 Grilling 1 3 For grilling use the infrared grill ¸ oven function or infrared wide-area grill º with temperature setting. Warning: Always close the oven door when grilling. Always pre-heat the empty oven using the grill functions for 5 minutes!Ovenware for grilling · Use the shelf unit and universal tray together for grilling. Shelf positions · For grilling flat foods you should mostly use the 4th shelf position from the bottom. Notes on the grilling table The grilling times are only for guidance and will vary depending on the type and quality of meat or fish. [. . . ] Check the fuse or protection device. Switch the oven on. Check the settings. The domestic electrical Check the protective protection device (fuse) devices. If these are tripped repeatedly, you should call a qualified electrician. The oven light does not The bulb has blown. [. . . ]