User manual AEG-ELECTROLUX EON4630XELUXEURO

[. . . ] F i t t e d e l e c t r i c c o o k e r Instructions for use EON4630 822 923 256 -A- 22. 03. 02-02 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 Warning: Information concerning your personal safety. [. . . ] · Insert the tray with the bevelled edge towards you. · Always place baking tins at the centre of the grill. · With fan-assisted U circulation or Top/Bottom O heat, you can bake two tins beside each other at the same time. The baking time becomes only slightly longer. · 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. 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. 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 preheated. Baking Table Fan-assisted circulation Baking type Temperature in °C Tray position from bottom Baking time in minutes (suggested) Top/Bottom heat Temperature in °C Tray position from bottom 1 Tray Cake mixture Ring cake or 'Gugelhupf' Frankfurter ring cake (half tin) Royal /Madeira cake (rectangular tin) Fruit ingredients Fancy apple cakes 140-160 140-160 140-160 150-170 150-170 1 2 1 3 1 2 Trays 1 Tray ----------- 50-70 45-60 70-90 20-25 50-80 160-180 150-170 150-170 170-190, preheated 170-190, preheated 1 1 1 2 1 23 Fan-assisted circulation Baking type Temperature in °C Tray position from bottom Baking time in minutes (suggested) Top/Bottom heat Temperature in °C Tray position from bottom 1 Tray 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 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 80-100, preheated 120-140 140-160 --170-190, preheated 3 3 3 --3 140-160 150-170 160-170 150-170 150-160 140-160 140-160 140-160 1 3 3 3 3 1 2 3 140-160 140-160, preheated 150-170, preheated 1 3 3 150-170, preheated 1 --150-170 ----1 --- 2 Trays 1 Tray ------- 60-90 + 10 Min. After-heating 50-60 60-80 170-190 170-190 160-180 preheated 1 1 3 --- 35-50 180-200, preheated 1 --1+3 --- 20-40 15-25 10-20 160-180 170-180, preheated 180-200, preheated 2 3 3 ----- 50-70 30-40 25-30 160-180 170-190 preheated 180-200, preheated 170-190 170-190 160-180 150-170 170-190 preheated 1 3 3 3 3 1 1 3 1+3 --------- 20-40 35-50 50-70 45-60 50-70 --- 100-120 20-30 100-120 140-160 preheated 160-180 preheated 170-180 190-210, preheated 3 3 3 2 3 1+3 --- 15-40 25-30 20-40 24 Fan-assisted circulation Baking type Temperature in °C Tray position from bottom Baking time in minutes (suggested) Top/Bottom heat Temperature in °C Tray position from bottom 1 Tray Cheese/ poppy-seed/ caraway straws (aperitif biscuits) Small pastries 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 250 3 180-200 180-200 2 2 180-190, 160-170 190-200 170-180 220-230 preheated 3 3 2 od. 3 2 2 180-200 preheated 180-200 preheated 170-190 1 1 1 170-190 preheated 3 180-190, preheated 140-160, preheated 3 2 Trays 1+3 10-15 200-210, preheated 170-190, preheated 1 Tray 3 3 20-40 3 --- 25-40 190-210 3 ------- 35-50 35-50 35-50 210-230, preheated 210-230, preheated 180-200 2 2 1 1+3 1+3 ------- 10-15 10-15 45-65 40-45 15-25 190-210 180-190 190-210 180-200 230-250, preheated 3 3 2 2 1 ----- 40-50 50-65 190-210 190-210 preheated 1 1 --- 5-8 25 Roasts For roasts, use the Fan-assisted U or Top/Bottom Heat O oven features. 3 · · How to use the Roasting Table 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). · · 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. In general, the Top/Bottom Heat feature is suitable for very lean meats, fish, and wild fowl. For all other types of meat (especially poultry), we recommend using the Fan-assisted feature U. [. . . ] Insert the middle glass panel at an angle from above into the section of the door in which the handle is located. Lower the middle glass panel and slide it under the lower bracket towards the lower door edge as far as it will go. Inserting the upper door glass 1. Insert the upper glass panel at an angle from above into the section of the door in which the handle is located. Lay the panel against the spring on the lower door edge in front of the retaining section on the handle side and slide it under the retaining section. [. . . ]