User manual AEG-ELECTROLUX ERF3301AOW

[. . . ] Useful tips and hints Environmental information 2 Contents Operating Instructions . Inserting the Oven Shelf, Baking Tray and Roasting Pan . 5 5 7 8 8 9 9 11 11 12 13 14 15 16 16 17 18 19 20 28 29 29 30 32 36 37 38 39 40 41 41 42 43 44 3 Cleaning and Care. . 45 45 45 45 45 46 47 48 49 51 54 55 Service . [. . . ] Turn the oven function and temperature selection switches to OFF. 25 Meat probe Ensures that the oven switches itself off at the exact moment in which a set core temperature is attained. Please take note of two temperatures: 1 ­ The oven temperature: See Roasting Chart ­ The core temperature: See Meat probe Chart Attention: Only the meat probe supplied may be used. If the meat probe needs to be replaced, be sure to use nothing other than a part produced by this manufacturer. Insert the tip of the meat probe into the meat such that the tip is located in the center of the meat. Completely insert the meat probe's plug into the socket located in the side wall of the oven. On the right, 80 will appear as the suggested temperature. On the left, the current core temperature will be displayed, e. g. Setting the desired oven function and temperature. 4. Set the desired core temperature using the or buttons, e. g. As soon as the current core temperature equals the set core temperature, a signal will sound and the oven will automatically switch itself off. To switch off the signal, press the button. 3 When the core temperature gauged within the meat falls below the set core temperature, the oven automatically switches itself on again in order to keep the meat warm. There is a risk of being burned when removing the plug and the tip of the meat probe. How to use the Baking Tables The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes. · Temperatures and baking times are for guidance only, as these will depend on the consistency of pastry, dough or mixture, the amount and the type of baking tin. · We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too long, selecting a higher temperature. · If you cannot find the settings for a particular recipe, look for the one that is most similar. · If baking cakes on baking trays or in tins on more than one level, baking time may be extended by 10-15 minutes. · Moist recipes (for example, pizzas, fruit flans, etc. ) are baked on one level. · Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses. 2 With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 31 Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes Sponge cake Sponge cake Flan base - short pastry Flan base - sponge mixture Apple pie Apple pie (2tins Ø20cm, diagonally off set) Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Hot air Hot air Hot air Conventional Hot air Hot air Conventional Hot air Conventional Hot air Conventional 1 1 1 1 3 3 1 1 1 1 1 150-160 140-160 140 160 170-180 1) Oven function Oven level Temperature °C Time Hr: Mins. 0:50-1:10 1:10-1:30 0:25-0:40 0:25-0:40 0:10-0:25 0:20-0:25 0:50-1:00 1:10-1:30 1:10-1:30 0:30-1:10 1:00-1:30 150-170 170-190 160 180 160-180 170-190 Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas stollen Bread (rye bread) -first of all -then Cream puffs/eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans (made with yeast dough/ sponge mixture)2) Conventional Conventional Conventional 3 3 1 2301) 160-180 Conventional Conventional Hot air Conventional Hot air 3 3 3 3 3 160-1701) 180-200 1) 170-190 160-180 1) 0:30-0:40 0:40-1:00 0:25 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40 0:15-0:30 0:35-0:50 150-160 190-2101) 150 Conventional 3 170 0:35-0:50 32 Type of baking Fruit flans made with short pastry Yeast cakes with delicate toppings (e. [. . . ] Close the oven door. 50 Oven door glass 1 The oven door is fitted with three panels of glass mounted one behind the other. The inner panels can be removed for cleaning. Rough handling, especially around the edges of the front panel, can cause the glass to break. Open the oven door as far as it will go. 2. Undo the clamping levers (A) on both door hinges fully 3. [. . . ]