User manual AEG-ELECTROLUX ETN1243R UKOK

[. . . ] 6 Using the Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Cleaning and Care. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] When the time has elapsed, the function indicator flashes, an audible signal sounds for 2 minutes and the oven switches itself off. In this example, 1 hour. Using the End function, set the time at which the dish should be ready. 3. The signal and the programme can be stopped by pressing any button. Duration and End combined In this case 14:05:00. The function indicators Duration and End light up and the current time is shown in the display. 3 Duration and End can be used simultaneously, if the oven is to be switched on and off automatically at a later time. In this case 12:05. The oven switches on automatically at the time calculated. In this case, at 13:05:00. And switches itself off again when the cooking time entered has elapsed. In this case, at 14:05. electrolux 15 Mechanical door lock When the appliance is delivered the door lock is deactivated. Activating door lock door and plug the door trim (B) into the upper edge of the door 3 On the open side of the door trim (B) 1. Take hold of the door trim(B) on the upper edge of the door at both sides and press inwards to release the clip seal. Then remove the door trim by pulling it upwards. there is a guide bar (C). per pan Turn occasionally 9 To boil large quantities of water, to cook pasta, to sear meat (goulash, pot roast), deep frying chips 3 We recommend when boiling or searing foods using the highest heat setting at first and then letting foods requiring a longer cooking time finish cooking on the desired heat setting. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 2 With longer baking times, the oven can 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 Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element 1 1 1 1 3 150-160 140-160 140 160 170-1801) 0:50-1:10 1:10-1:30 0:25-0:40 0:25-0:40 0:10-0:25 Oven function Oven level Temperature C Time Hr: Mins. 20 electrolux Type of baking Flan base - sponge mixture Apple pie Apple pie (2tins 20cm, diagonally off set) Apple pie (2tins 20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Oven function Convection with ring heating element Conventional Convection with ring heating element Conventional Convection with ring heating element Conventional Oven level 3 1 1 1 1 1 Temperature C 150-170 170-190 160 180 160-180 170-190 Time Hr: Mins. 0:20-0:25 0:50-1:00 1:10-1:30 1:10-1:30 0:30-1:10 1:00-1:30 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) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Conventional Conventional Conventional 3 3 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 2301) 160-180 160-1701) 180-200 1) Conventional Conventional Convection with ring heating element Conventional Convection with ring heating element Conventional 3 3 3 3 3 150-160 190-2101) 150 3 170 0:35-0:50 Convection with ring heating element Conventional 3 3 160-170 160-1801) 0:40-1:20 0:40-1:20 Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element 1 1 1 1 180-2001) 200-2201) 200-220 180-200 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 electrolux 21 Type of baking Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray Oven function Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional Oven level 3 3 3 3 3 3 3 3 3 3 3 3 Temperature C 150-160 140 1601) 150-160 80-100 100-120 150-160 170-1801) 1601) 1801) 1401) 1701) Time Hr: Mins. 0:06-0:20 0:20-0:30 0:20-0:30 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 0:20-0:30 0:20-0:35 0:20-0:35 0:20-0:30 0:20-0:30 Baking on more than one oven level Convection with ring heating element Convection with ring heating element Type of baking Temperature in C Shelf positions from bottom 2 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake 1/4 1/3 ----160-1801)) 140-160 3 levels Time Hours: Mins. 0:35-0:60 0:30-0:60 Biscuits/small cakes/pastries/rolls Short pastry biscuits Viennese whirls 1/3 1/3 1/3/5 1/3/5 150-160 140 0:15-0:35 0:20-0:60 22 electrolux Type of baking Convection with ring heating element Convection with ring heating element Temperature in C Shelf positions from bottom 2 levels Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven 1/3 1/3 1/3 1/3 1/3 1/4 1/4 3 levels --------------160-170 80-100 100-120 160-170 170-1801) 160 1401) Time Hours: Mins. 0:25-0:40 2:10-2:50 0:40-1:20 0:30-0:60 0:30-0:50 0:30-0:55 0:25-0:40 Tips on Baking Baking results The cake is not browned enough underneath The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short Remedy Place cake lower Use a slightly lower setting Set a longer baking time Baking times cannot be reduced by setting higher temperatures Use less liquid. Pay attention to mixing times, especially if using mixing machines Set oven temperature higher. Set a shorter baking time Set a lower oven temperature and a longer baking time Spread the mixture evenly on the baking tray Take out the grease filter Use a slightly higher oven setting Take out the grease filter Too much liquid in the mixture Cake is too dry Oven temperature too low Baking time too long Cake browns unevenly Oven temperature too high and baking time too short Mixture is unevenly distributed Grease filter is inserted Cake does not cook in the baking time given Temperature too low Grease filter is inserted electrolux 23 Pizza setting table Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1 Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza-like dish from Alsace) Piroggen (Russian version of calzone) 1) Pre-heat the oven Temperature C 180 - 2001) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 2701) 160 - 1801) 250 - 2701) 180 - 2001) Time Hr: Mins. 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 Table for Bakes and Gratins Dish Pasta bake Lasagne Vegetables au gratin1) Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven Oven function Conventional Conventional Convection with ring heating element Convection with ring heating element Conventional Conventional Convection with ring heating element 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 24 electrolux Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (500 g) Baguettes Fruit flans Oven function Conventional Convection with ring heating element 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 as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions 1) Comments: Turn chips 2 or 3 times during cooking Roasting Oven function: Conventional or Convection grilling 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. Roasting table Type of meat Beef Pot roast Roast beef or fillet - rare - medium per cm. of thickness 1-1. 5 kg 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. [. . . ] cut-outs, fuses (screw fuses are to be taken out of the holder), RCD's and contactors. Anti-shock protection must be provided by the installation. The built-in unit must meet the stability requirements of DIN 68930. Built-in ovens and built-in cooking surfaces are fitted with special connection systems. [. . . ]