User manual AEG-ELECTROLUX ERB 3440

[. . . ] each 10 g Cream puff/ Choux pastry 20 pcs. each 30 g Cinnamon star/ chocolate balls 30 pcs. 8 - 10 mm thick Griddle Griddle Griddle Griddle Griddle Grill / Griddle round Small aluminium moulds / grill Griddle Griddle Griddle 150 170 150 230* 100 180 190 150* 180 140* 3 2+4 3 3 2+4 3 3 2+4 2 3 3 2+4 3 3 2+4 12 - 15 13 - 16 15 - 25 17 - 22 6-8 120 - 150 25 - 32 18 -23 15 - 20 17 - 22 35 - 40 18 - 23 19 - 24 Brush base well and leave standing for about 1 hr Brush Mailänderli 2 x with egg should only be stewed Leave to dry overnight Fan cooking Settings, see «Instructions» page 3 - For temperature indications with * the oven is preheated at the specified temperature Roasting/baking dishware Griddle Griddle Griddle Griddle Griddle Griddle Griddle Griddle Puff pastry / Apero baking Ham croissant 40 - 50 g, frozen Mini pizza 15 - 20 g, frozen Aperomix 15 - 20 g, frozen Prussiennes up to 20 g, frozen Party Quiches 15 - 30 g, frozen Viennese sausages in pastry Sausages in pastry up to 20 - 30 g, frozen Fillet in pastry, ca. in °C 200 190* 190* 200* 190* 200 200* 180* Oven Level from Bottom 3 2+4 3 2+4 3 2+4 3 2+4 3 2+4 3 3 2+4 3 Time in minutes 25 - 30 10 - 13 10 - 13 10 - 13 10 - 13 25 - 30 15 - 20 40 - 50 Notes Manufacturer`s instructions no preheating 3 min. [. . . ] longer Manufacturer`s instructions no preheating 3 min. longer Bagel / bread/ pizza 2 breads each 650 g pastry Bread roll 12- 16 each 40 - 50 g 1 braided bread 900 - 1000 g 1 tarte flambee around 30 cm, 1100 g Freshly baked bread rolls 30 - 40 g Freshly baked bread rolls 30 - 40 g frozen Freshly baked croissant chilled Fresh baked baguettes 40 - 50 g Fresh baked baguettes 40 - 50 g frozen Pizza (original griddle ) Pizza round, 30 cm Pizza «Mini» frozen Ham in bread pastry 1500 g - 2000 g Baggel 40 - 50 g Griddle Griddle Griddle Griddle Griddle Griddle Griddle Griddle Griddle Griddle Griddle Grid Griddle Griddle Grill / ring cake form Original baking tray Grill / spring form 26 cm Grill / cake form 30x11x7 cm high Griddle Griddle Griddle 200 230 190 220* 200* 200* 180* 200* 200* 200* 230* 230* 230 200 200 170 170 190 180 180 190 180 2 3 2 3 3 3 3 2 3 3 3 3 3 2 3 2 2 2 2 2 3 3 50 - 60 20 - 25 32 - 40 20 - 25 5-7 15 - 17 3-5 12 - 15 8 - 12 15 - 20 17 - 25 13 - 18 7 - 10 60 - 80 15 - 20 40 - 50 28 - 35 30 - 40 35 - 45 40 - 50 15 - 20 18 - 23 Original Original baking tray Manufacturer`s instructions Manufacturer`s instructions Manufacturer`s instructions Manufacturer`s instructions Manufacturer`s instructions Manufacturer`s instructions Manufacturer`s instructions Manufacturer`s instructions Freshly baked croissant chilled 40 - 50 g frozen Griddle Sweet bagel 1 ring cake 1000 -1200 g 1 braided nutcake filled without mould 600 - 800 g Crumble cakes 700 - 800 g 1 nut or almond cakes 600 - 800 g Fruit loaf approx. 70 - 80 g Cakes / pies For pastry that does not rise heavily, do not use high-rimmed moulds (springs forms) Apple strudel 1pcs. 1200 g Biscuit roulades Sponge cake spring form 26 cm Roasting/baking dishware Griddle Griddle Spring form 26 cm, grill Temp. in °C 200 230* 180* Oven Level from Bottom 3 3 2 Time in minutes 50 - 60 8 - 10 35 - 40 Notes Strudel before baking 2 x buttered Fan cooking Settings, see «Instructions» page 3 Warning: For pastry that does not rise heavily, do not use high-rimmed moulds (spring forms). Cakes (marble-, Tirolean, fruit, lemon-) approx. 1000 g Covered apple cakes 1300 g Ring cake 1000 g Rum-, Orange-, Carrot cake pieces (Schnitte) 1200 g Batter fruit cakes 1000 g Apple / crumble cakes Zucchetti cakes 1600 g Cake form 30x11x8 cm, grill Griddle around 28 - 30 cm, grill Cake form 30x11x8 cm, grill Griddle Griddle around 30 cm grill 170 190 170 180 170 190 180 180 180 170 230 230 230 190 Gratin dish on grid 180 2 3 2 3 3 3 2 2 2 2 2 3 3 3 2 55 - 65 45 - 55 50 - 60 25 - 30 45 - 55 40 - 50 55 - 60 40 - 50 40 - 50 50 - 60 15 - 20 20 - 30 20 - 30 25 - 30 50 - 60 Butter dish and dust with flour without preheating or manufacturer's instructions Potato halved, turn once manufacturer's instructions manufacturer's instructions Position of baking dish: in the centre Position of baking dishes, in the centre, diagonally to the wall Various dishes Casserole/ Gratins Gratin potatoes, 1 kg potato Cheese soufflée for 4 persons Pre-packed lasagne 400 g Baked potatoes Oven chips frozen Oven croquettes frozen Moussaka for 4 persons Gratin dish on grid Gratin dish on grid Heat resistant dish on grid Original container on grid Griddle / Baking paper Grill size Settings, see «Instructions» page 3 Important: always grill with the oven door closed. When grilling, use the oven shelf and drip pan together. The grilling times are for guidance only. Oven Level from Bottom 4 4 4 Do not preheat grill Ham and cheese toast Toast Hawaii Toast on its own 8 pcs 7 x 8 cm Rosting / Baking dishware Grid down Glass baking tray Grid up Temp. in °C 230 230 230 Time in minutes 10 - 15 15 - 20 1. Seite 3 Notes Turn after 6 - 8 min. Without preheating Turbogrill Settings, see «Instructions» page 3 Important: insert the grease filter when roasting. Potatoes 1000 g Milk 200 g Cream 200 g Grated cheese 60 g for 4-5 persons Clean chicken inside and outside, wash and then dry with kitchen towel. Mix the spices with groundnut oil and brush evenly over the chicken. Roasting grill with plate on Level 1 or ceramics or roasting tin on roasting grill. Preparation Finishing Salt, freshly-ground pepper, nutmeg, seasoning, garlic powder Baking with preheating 200 °C: Fan cooking 200 °C Level 2 60 min Turn the chicken half way through the roasting time P8 Roast beef Preparation Ingredients Take meat out of fridge 1 hour in advance. Beef steak 1000 g Groundnut oil 2 tbsp Salt, pepper, Paprika, spices Pyrex ceramic dish or cast iron roasting tin without lid. for 4-6 persons 2 eggs Sugar Salt Cream Ingredients cast 100 g 50 g 3g 200 g Preparation cast Preparation Stir eggs, sugar and salt until smooth and the sugar has dissolved, then mix in the cream. Backing tin Wash beef steak, dry with kitchen towel and season. Sear the beef steak well on all sides (10 min). Cook with low temperature automatic (120 - 80 °C). Baking with preheating 120 °C / 10 min: Low temperature 80 °C Level 2 Internal temperature 60 °C (rose) 140 min Finishing Place dough on the greased tray, dab the base well, distribute hazelnuts evenly and position cut apples. Baking without preheating Fan cooking 200 °C Level 3 55 min If lumps appear, prick at once. P9 Roast pork Preparation Take meat out of fridge 1 hour in advance. for 4-6 persons P11 Braided bread Preparation - Baking dish: orig. griddle with baking paper - All ingredients room temperature Preparation dough Ingredients dough 500 g 5g 10 g 20 g 50 g 50 g 250 g (1slice 885 g) Ingredients Roast pork (neck) Groundnut oil Salt, pepper, Paprika, a little mustard Plain flour Sugar Salt Preparation Yeast Wash pork and dry with kitchen towel. - The internal temperature in meat before switching to steam cooking should be between 60 - 63 °C. - In order to be able to start the steam cooking function, the oven must cool down to a temperature of approx. To achieve faster cool down open the oven doors. [. . . ] To achieve faster cool down open the oven doors. Oven function Braised beef 1 kg Brussels sprouts, Polenta Roast pork 1 kg Potato, vegetable, gravy Roast veal 1 kg Rice, vegetable Temp. in °C 180 180 180 Time in minutes meat 50 - 60 40 - 50 40 - 50 Oven function Time in minutes meat and extras 30 - 35 30 - 35 30 - 35 Level 1 3 1 3 1 3 Steam cooking Settings, see «Instructions» page 2 The specified times and temperatures are standard values, they vary according to size and quantity. Warning: the cooking functions must always be set in connection with the clock functions duration or end. [. . . ]