User manual AEG-ELECTROLUX EON843W

[. . . ] Inserting the combination shelf, baking tray and general purpose tray . 4 4 5 6 6 6 7 7 8 8 9 10 10 11 11 12 12 12 13 14 15 17 18 18 19 21 24 24 25 26 27 28 28 29 29 30 31 31 31 31 31 32 33 34 35 36 38 39 Service. . 3 Operating Instructions 1 Safety instructions 5 This appliance conforms with the following EU Directives: ­ 73/23/EEC dated 19. 02. 1973 Low Voltage Directive ­ 89/336/EEC dated 03. 05. 1989 EMC Directive inclusive of Amending Directive 92/31/EEC ­ 93/68/EEC dated 22. 07. 1993 CE Marking Directive How to avoid damage to the appliance · Do not line the oven with aluminium foil and do not place baking trays, pots, etc. on the oven floor, as the heat that builds up will damage the oven enamel. [. . . ] 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 Cooking table The information given in the following table is for guidance only. Heat setting 0 1 Keeping food warm Melting Solidifying 2-3 Simmering on low heat Steaming Braising Cookingprocess suitable for Residual heat, Off position Keeping cooked foods warm Hollandaise sauce, melting butter, chocolate, gelatine Fluffy omelettes, baked eggs Simmering rice and milk-based dishes Heating up ready-cooked meals Steaming vegetables, fish braising meat Steaming potatoes 4-5 Boiling Cooking larger quantities of food, stews and soups Gentle Frying Frying escalopes, veal cordon bleu, cutlets, rissoles, sausages, liver, roux, eggs, pancakes, doughnuts Hash browns, loin steaks, steaks, Flädle (pancakes for garnishing soup) 60-150 mins. Cover Stir occasionally Cook with lid on Add at least twice as much liquid as rice, stir milk dishes part way through cooking With vegetables add only a little liquid (a few tablespoons) Use only a little liquid, e. ¼ l water for 750 g potatoes Up to 3 l liquid plus ingredients Cooking time Tips/Hints 1-2 3-4 20-45 mins. 20-60 mins. 6-7 Steady frying Turn halfway through cooking 7-8 Heavy Frying Boiling Searing Deep frying 5-15 mins. per pan Turn halfway through cooking 9 Boiling large quantities of water, cooking pasta, searing meat (goulash, pot roast), deep frying chips 3 We recommend when boiling or searing foods 1 Overheated fats and oils can ignite quickly. If using the highest heat setting at first and then letting foods requiring a longer cooking time finish cooking on the desired heat setting. 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) 23 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 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 24 Roasting Oven function: Hot air 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. 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. 25 Roasting table Insert the roasting pan in the first shelf position. [. . . ] Place the door, outer surface downwards, on a soft, flat surface, (for example on a blanket) to avoid scratches. Hanging the oven door 1. From the side of the door on which the handle is positioned, take hold of the sides of the door with both hands. Insert the door hinges as far as possible into the two slots on the right and left at the bottom of the oven at the same time. Lift the door up until resistance is met and then open it fully. [. . . ]