User manual AEG-ELECTROLUX EOU6330XKS.ST-BLACK

[. . . ] Model EOU 6330 IMPORTANT SAFETY INFORMATION These warnings are provided in the interests of your safety. Ensure that you understand them all before installing or using the appliance. If you are unsure about any of the meanings of these warnings contact the Customer Care Department. The address is on the back page of this book. INSTALLATION The appliance must be installed according to the instructions supplied. [. . . ] THINGS TO NOTE · · · · The Main Oven light will come on when the control is turned. The oven fan will operate continually during cooking. The cooling fan for the controls will operate after a time. See page 6 for further details on the operation of the cooling fan. The main oven indicator neon will glow until the oven has reached the desired temperature. It will turn on and off periodically during cooking showing that the temperature is being maintained. If an automatic programme has been set, the oven fan and oven light do not come on until the cook time begins. · 20 TO FIT THE MAIN FAN OVEN SHELVES 7 There are 7 shelf positions in the oven. Shelves are numbered from the bottom upwards. The shelves should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the anti-tilt and safety stop mechanism will be affected. 1 HINTS AND TIPS · Arrange the shelves in the required positions before switching the oven on. Shelves are numbered from the bottom upwards. · When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. · It is recommended that when baking larger quantities, the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. · The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. · The use of excessively high temperatures can cause uneven browning. It may be necessary to reduce temperatures slightly. Refer to the recommendations given in the oven cooking chart, on page 22. 21 MAIN FAN OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by a further 10°C to suit individual preferences and requirements. Note: Shelf positions are counted from the bottom of the oven. FOOD Biscuits Bread Bread Rolls / Buns Cakes: Small & Queen Sponges Victoria Sandwich Madeira Rich Fruit Christmas Gingerbread Flapjack Shortbread Baked Custard Casseroles: Beef / Lamb Chicken Convenience Foods Fish Fish Pie (Potato Topped) Fruit Pies, Crumbles Milk Puddings Pasta / Lasagne etc. Pastry : Choux ­ Eclairs/Profiteroles Flaky / Puff Pies Shortcrust Mince Pies Meat Pies Quiche, Tarts, Flans Roasting Meat / Poultry Scones Shepherd's Pie Soufflés Vegetables: Baked Jacket Potatoes Roast Potatoes Yorkshire Puddings: - Large Individual SHELF POSITION TEMP (°C) 160 - 190 210 - 220 210 - 220 160 - 170 160 - 170 160 - 170 140 - 150 140 - 150 130 - 140 140 - 150 170 - 180 140 - 150 140 - 150 140 - 150 160 - 180 According to Manufacturers Instructions 150 - 170 190 - 200 180 - 190 130 - 140 180 - 190 160 - 170 210 - 220 170 - 180 210 - 220 180 - 190 160 - 180 200 - 210 190 - 200 170 - 180 190 - 200 200 - 210 210 - 220 210 - 220 Shelf positions are not but ensure that oven shelves are evenly spaced when more than one is used 22 ROASTING CHART ROASTING CHART INTERNAL TEMPERATURES ­ Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C MEAT Beef Beef, boned Mutton and Lamb Pork and Veal Ham Chicken Turkey and Goose FAN OVEN 160-180°C 160-180°C 160-180°C 160-180°C 160-180°C 160-180°C 160-180°C COOKING TIME 20-35 minutes per ½kg (1lb) and 20-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 15-20 minutes per ½kg (1lb) and 20 minutes over 15-20 minutes per ½kg (1lb) up to 3½kg (7lb) then 15 minutes per ½kg (1lb) over 3½kg (7lb) 25-35 minutes per ½kg (1lb) and 25-30 minutes over 35-40 minutes per ½kg (1lb) and 35-40 minutes over 20 minutes per ½kg (1lb) and 20 minutes over according to size according to size Duck Pheasant Rabbit Potatoes with meat Potatoes without meat 160-180°C 160-180°C 160-180°C 160-180°C 180-190°C The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. [. . . ] Where uninsulated Earth wires are used ensure they are suitably sheathed to leave 10mm bare wire to fit into the terminal. Clamp bare wires into the relevant terminal and check they are held by tugging each one in turn. Clamp the mains cable securely ensuring 5mm of the outer insulation is inside the terminal block and that the wires are not taught but not so slack as to cause any fouling. Connect the remaining end to the mains cable to the cooker point/junction box. [. . . ]