User manual AEG-ELECTROLUX EON3637X

[. . . ] Built-In Electric Oven Operating Instructions EON3637 822 923 661-A-230104-01 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 baking time becomes only slightly longer. 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. How to use the Baking Tables The tables show a selection of dishes, with recommended temperature settings, cooking times, and oven positions. · Temperatures and baking times are given for guidance only, to be adapted according to the particular combination of pastry, quantity, and baking tin(s). · To begin with, we recommend setting to the lower temperature, and then adjusting to suit individual requirements, for example, a higher temperature can be set if a darker brown is desired, or if baking time is found to be too long. · The tables do not give recipes for the cakes or pastries described; for recipe details, please refer to the recipe for a similar item. · Times may increase by 10-15 minutes for cakes baked on trays or tins at different oven positions. · Moist cakes and pastries (for example, pizzas, fruit cakes, etc. ) can be baked on one level only. · Widely different baking items may show different initial rates of browning while baking. In this case, please do not change the temperature setting. Rates of browning will even out later in the baking process. 2 With longer baking times, the oven can be turned off about 10 minutes before the end of the required time, to make use of the residual heat in the oven. Unless otherwise stated, the temperatures indicated are those to which the oven is pre-heated. 24 Baking Table Fan-assisted circulation Baking type Cake mixture Ring cake or 'Gugelhupf' Frankfurter ring cake (half tin) Royal /Madeira cake (rectangular tin) Fruit ingredients Fancy apple cakes Short pastry Cheese flan (750 g cottage cheese) covered apple gateau Cheese flan (tray) Puff pastry French apple gateau Sponges Sponge cake (DIN) Fruit ingredients Swiss roll 140-160 140-160* 150-170* 1 3 3 160-180 170-180* 180-200* 2 3 3 20-40 15-25 10-20 25 150-170* 1 180-200* 1 35-50 ----170-190 1 60-90 + 10 Min. After-heating 50-60 60-80 140-160 1 160-180 1 50-70 Temperature in °C Shelf position Top/Bottom heat ¡ Temperature in °C Shelf position Baking time in minutes (suggested) 140-160 2 150-170 1 45-60 140-160 150-170 150-170 1 3 1 150-170 170-190* 170-190* 1 2 1 70-90 20-25 50-80 150-170 --- 1 --- 170-190 160-180* 1 3 Fan-assisted circulation Baking type Raised pastry Ring cakes Plaited yeast cakes/ring cakes, buns Cakes with cream filling, sugar/almond toppings With sugar vermicelli Fruit cakes (tray) with sugar vermicelli (DIN) Ringcake Frankfurter ring cake (half tin) Cheese cake (tray) Biscuits Meringues Macaroons Small biscuits & cakes Walnut cakes Puff pastry Cheese/ poppyseed/ caraway straws (aperitif biscuits) Small pastries 26 80-100* 120-140 140-160 --170-190 * Top/Bottom heat ¡ Temperature in °C Shelf position Baking time in minutes (suggested) Temperature in °C Shelf position 140-160 150-170 1 3 160-180 170-190* 1 3 50-70 30-40 160-170 3 180-200* 3 25-30 150-170 3 170-190 3 20-40 150-160 140-160 140-160 3 1 2 170-190 160-180 150-170 170-190* 3 1 1 35-50 50-70 45-60 140-160 3 3 50-70 3 3 3 --3 100-120 140-160* 160-180* 170-180 190-210 * 3 3 3 2 3 100-120 20-30 15-40 25-30 20-40 180-190* 140-160* 3 200-210* 170-190* 3 10-15 3 3 20-40 Fan-assisted circulation Baking type Choux pastry Cream puffs Creative pastries Swiss apple tart Swiss cheese tart Spinach cake, Quiche Bread and rolls Current rolls Milk rolls Rye bread, brown bread White bread (tin) Unleavened bread, Pitta Soufflé Pasta soufflé Potatoes au gratin Au gratin' dishes "Hawaii" toast * Pre-heat the oven Top/Bottom heat ¡ Temperature in °C Shelf position Baking time in minutes (suggested) Temperature in °C 170-190* 180-200* 180-200* 170-190 Shelf position 3 190-210 210-230* 210-230* 180-200 3 25-40 1 1 1 2 2 1 35-50 35-50 35-50 180-190 160-170 190-200 170-180 220-230* 3 3 2 or 3 2 2 190-210 180-190 190-210 180-200 230-250* 3 3 2 2 1 10-15 10-15 45-65 40-45 15-25 180-200 180-200 2 2 190-210 190-210* 1 1 40-50 50-65 250 3 5-8 27 Roasts For roasts, use the Fan-assisted or Top/Bottom Heat ¡ oven features. Ovenware · Any heat-resistant dish is suitable for roasting (please read the manufacturer's instructions). · For oven dishes with artificial handles, make sure that these are heat-resistant (please read the manufacturer's instructions). · Large roasts can be cooked on the general purpose tray or on the grill with the general purpose tray underneath (for example, turkey, goose, 3-4 chickens, 3-4 knuckles of veal). · We recommend cooking all lean meats in a casserole with a lid (for example, pot roasts, braised beef or veal, deep-fried meats). · If crackling is desired, meat can be cooked in a casserole without a lid (for example, pork, meat loafs, lamb, mutton, duck, 1-2 knuckles of veal, 1-2 chickens, small poultry, roast beef, fillets, game fowl). 3 Roasting in an oven dish will be less messy!How to use the Roasting Table The table indicates the most suitable oven feature, temperature settings, and cooking times to apply for various types of meat. The suggested values are for guidance only. · We recommend using the oven to cook fish or meat weighting from 1kg upwards. [. . . ] tic wiring system (fuse box) has been tripped. The required settings have not been made. Check the settings. The fuse in the domes- Check the fuse. tic wiring system (fuse If the fuses are tripped box) has been tripped. [. . . ]