User manual AEG-ELECTROLUX EON843K

[. . . ] Important: Information on how to avoid damaging the appliance. 1. These numbers indicate step by step how to use the appliance. These operating instructions contain information on steps you can take yourself to rectify a possible malfunction. Refer to the section "What to do if. . . ". 2 Contents Safety . [. . . ] Take special care not 3 The oven must not be switched off! 5. Remove the meat cooking rod's plug from the socket and take the roasted meat containing the meat cooking rod out of the oven. Switch off the oven functions and the temperature. Ascertaining or changing the core temperature of the meat: ­ The set core temperature can be displayed by pressing the + or - buttons once. ­ Additional changes can be made to the temperature initially set by repeatedly pressing the + or buttons. plug and the end point! 16 Mechanical Door Lock When the appliance is delivered, the door lock is deactivated. Activate the door lock Pull the safety catch forwards until it locks in place. Open the oven door: 1. Press the safety catch and keep it depressed. Open the doors. Close the oven door Close the door without pressing the safety catch. Deactivating the door lock Press the safety catch back into the panel. the mechanical door lock. 3 Switching off the appliance does not cancel 17 Uses, Tables and Tips Baking Use conventional ¡ oven function for baking. Baking tins Coated baking tins and tins made of dark metal are suitable for conventional ¡ heat. Shelf positions Baking with conventional ¡ is only possible on one shelf position at a time. 1 Baking tray: Shelf position 3 1 Baking tin: Shelf position 1 18 General information · Always count the shelf positions from the bottom upwards. · Insert baking sheets with the bevelled edge to the front!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. 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). 3 Notes on the roasting table 3 Baste large joints and poultry several times 2 during cooking with the meat juices. This will produce better roasting results. Switch the oven off approx. 10 minutes before the end of the roasting time to make use of the residual heat. 21 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 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. 1-1. 5 kg 2 2 200-250 2:00-2:30 per cm of thickness per cm of thickness per cm of thickness per cm of thickness 2 2 2 230-250* 230-250* 210-230* 0:06-0:08 0:08-0:10 0:10-0:12 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 1 kg 1. 5-2 kg 1-1. 5 kg 1-1. 5 kg 2 2 2 2 210-220 210-225 210-220 210-220 1:30-2:00 2:00-2:30 1:15-2:00 1:00-1:30 up to 1 kg 1. 5-2 kg 1. 5-2 kg 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 200-250g 1-1. 5 kg 3 2 2 220-250* 210-220 200-210 0:25-0:40 1:00-1:30 1:15-1:50 3 3 2 2 2 2 2 3 2/3 220-250 220-250 220-250 210-220 200-210 200-210 180-200 200-210* 210-220 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 0:15-0:20 0:45-1:15 22 Meat Probe Table Food to be Cooked Beef Rib steak or fillet steak rare medium well done Pork Shoulder of pork, ham joint, neck Chop (saddle), smoked pork loin Meat loaf Veal Roast veal Knuckle of veal Mutton / lamb Leg of mutton Saddle of mutton Roast lamb, leg of lamb Game Saddle of hare Leg of hare Whole hare Saddle of venison Leg of venison 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 80 - 85 °C 80 - 85 °C 75 - 80 °C 75 - 80 °C 85 - 90 °C 80 - 82 °C 75 - 80 °C 75 - 80 °C 45 - 50 °C 60 - 65 °C 75 - 80 °C Meat Core Temperature 23 Grilling For grilling use the infrared grill ¸ oven function or infrared wide-area grill º with temperature setting. 1 Warning: Always close the oven door when grilling. oven using the grill the empty functions for 5 Ovenware for grilling Shelf positions · For grilling flat foods you should mostly use the 4th shelf position from the bottom. · Use the shelf unit and universal tray together for grilling. 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. · Grilling is particularly suitable for flat pieces of meat and fish. [. . . ] Grasp the top glass plate underneath, and push it towards the door handle against the pressure spring, until it comes free (á). Hold the plate gently underneath, and slide it out (à). Cleaning the glass Attaching the glass to the door 1. Insert the plate obliquely into the retaining frame at the handle (á). Place the glass against the pressurespring at the handle, and in front of the retaining frame at the bottom of the door, then push it into the frame (à). [. . . ]