User manual AEG-ELECTROLUX KB7100000M

[. . . ] KB7100000 EN OVEN USER MANUAL 2 FOR PERFECT RESULTS Thank you for choosing this AEG product. We have created it to give you impeccable performance for many years, with innovative technologies that help make life simpler ­ features you might not find on ordinary appliances. Please spend a few minutes reading to get the very best from it. ACCESSORIES AND CONSUMABLES In the AEG webshop, you'll find everything you need to keep all your AEG appliances looking spotless and working perfectly. Along with a wide range of accessories designed and built to the high quality standards you would expect, from specialist cookware to cutlery baskets, from bottle holders to delicate laundry bags. . . Visit the webshop at: www. aeg-electrolux. com/shop Contents 3 CONTENTS 4 7 8 9 10 11 12 13 14 15 30 33 34 38 Safety information Product description Before first use Control panel Daily use Clock functions Automatic programmes Using the accessories Additional functions Helpful hints and tips Care and cleaning What to do if. . . [. . . ] · Large roasting joints can be roasted directly in the grill/roasting pan or on the wire shelf above the grill/roasting pan (If present). · Roast lean meats 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 tables Oven function: Ventitherm® Fan Operated Cooking Pork Food Shoulder, neck, ham joint (1000-1500 g) Chops, smoked loin of pork (1000-1500 g) Meat loaf (750-1000 g) Shelf position 1 1 1 Temperature (°C) 170-190 180-200 180-200 Time (min) 90-120 60-90 45-60 Helpful hints and tips Food Knuckle of pork (pre-cooked) (750-1000 g) Shelf position 1 Temperature (°C) 170-190 19 Time (min) 90-120 Beef Food Pot roast (1000-1500 g) Roast beef or sirloin per cm of thickness Shelf position 1 1 Temperature (°C) 180-200 210-230 1) Time (min) 120-150 0:06-0:09 per cm of thickness 1) Pre-heat oven Veal Food Pot roast (1000-1500 g) Knuckle of veal (1500-2000 g) Shelf position 1 1 Shelf position 1 1 Shelf position 1 1 1 1 Temperature (°C) 170-190 170-190 Temperature (°C) 170-190 180-200 Temperature (°C) 220-230 1) 220-230 1) 220-230 1) 210-220 1) Temperature (°C) 210-220 Temperature (°C) 190-210 Time (min) 150-120 120-150 Time (min) 75-120 60-90 Time (min) 5-8 12-15 15-20 15-20 Lamb Food Leg of lamb (1000-1500 g) Saddle of lamb (1000-1500 g) Quick roast items cooked on a baking tray Food Sausages 'Cordon bleu' Small sausages Schnitzel or chops, breaded Rissoles Fish (steamed) Food Whole fish (1000-1500 g) Shelf position 1 Shelf position 1 Time (min) 45-75 Time (min) 45-75 Poultry Food Chicken, spring chicken (1000-1500 g) 20 Helpful hints and tips Food Chicken half (per 400-500 g) Poultry pieces (per 200-250 g) Duck (1500-2000 g) Shelf position 1 1 1 Shelf position 1 1 1 Temperature (°C) 200-220 200-220 180-200 Temperature (°C) 220-230 1) 210-220 200-210 Time (min) 35-50 35-50 75-105 Time (min) 25-40 75-105 90-135 Game Food Saddle of hare, leg of hare (up to 1000 g) Saddle of venison (1500-2000 g) Leg of venison (1500-2000 g) Low Temperature Cooking · Low Temperature Cooking is correct for pieces of tender, lean meat and fish to make them succulent. · Do not use the Low Temperature Cooking for pot roasts or fatty pork roasts. · Always cook without a lid in Low Temperature Cooking. · With Low Temperature Cooking function the oven gets the preset temperature and a signal operates. Then, the oven automatically sets to a lower temperature to continue cooking. Cooking with Low Temperature Cooking function: 1. Sear the meat in a pan in a very high heat. Put the meat in a roasting dish or directly on the wire shelf. Put the tray below the shelf to catch the fat. If it is necessary, change the temperature and cook until done (refer to Low temperature Cooking table). Low Temperature Cooking table Food1) Roast beef Fillet of beef Roast veal Steak Weight (g) 1000-1500 1000-1500 1000-1500 200 - 300 Temperature (°C) 120 120 120 120 Shelf position 1 3 1 3 Time (min) 90-110 90-110 100-120 20-30 1) Brown in a frying pan before cooking Single Economy Grill Single Economy Grill with maximum temperature setting Helpful hints and tips Use the grill with the closed oven door. · Use both the wire shelf and the tray when you grill. · The grilling time is for guidance only. Grilling table Food Rissoles Pork fillet Sausages Fillet steaks, veal steaks Fillet of beef, roast beef (approx. 1 kg) Toast 1) Toast with topping 1) Use the wire shelf without a tray 21 Shelf position 3 2 3 3 2 3 2 Cooking times (min) 1st side 8-10 10-12 8-10 6-7 10-12 4-6 8-10 2nd side 6-8 6-10 6-8 5-6 10-12 3-5 --- Rotitherm roasting Oven function: Rotitherm Roasting Food Temperature (°C) Tray Oven shelf 2 2 2 2 2 2 Time (min) 50-60 90-95 30 20-23 20-23 15 turn after. . . minutes 25-30 45 --------- Shelf position Chicken (900-1000 g) Stuffed rolled pork roast (2000 g) Pasta bake Potato bake au gratin Gnocchi, au gratin Cauliflower with Hollandaise sauce 180-200 180-200 180 200 180 200 1 1 --------- Defrosting Oven function: Defrost/Drying (Temperature setting 30°C) · Unpack the food and put it on a plate on the 1st shelf from the bottom. · Do not cover with anything to decrease the defrosting time. 22 Helpful hints and tips Defrosting table Food Time (min) Further defrosting time (min) 20-30 Note Chicken, 1000 g 100-140 Put the chicken on an upturned saucer in a big plate. Turn halfway through Turn halfway through Turn halfway through ------Whip the cream when still slightly frozen in places --- Meat, 1000 g Meat, 500 g Trout, 150 g Strawberries, 300 g Butter, 250 g Cream, 2 x 200 g Gateau, 1400 g 100-140 90-120 25-35 30-40 30-40 80-100 60 20-30 20-30 10-15 10-20 10-15 10-15 60 Drying Oven function: Defrost/Drying · Cover trays with grease proof paper or baking parchment. · For a better result, stop the oven halfway through the drying time, open the door and let it cool down for one night to complete the drying. Drying table Food Beans Pepper slices Vegetables for soup Mushrooms Herbs Plums Apricots Apple slices Pears Temperature (°C) 75 75 75 50 40-50 75 75 75 75 2 2 2 2 2 2 2 2 2 Shelf position 1 position 2 position 2/3 2/3 2/3 2/3 2/3 2/3 2/3 2/3 2/3 6-9 5-8 5-6 6-9 2-4 8-12 8-12 6-9 9-13 Time (h) Making preserves Oven functions: Ventitherm ® Fan Operated Cooking · Use only preserve jars of the same dimensions available on the market. [. . . ] Push door hinges at the same time into the two recesses at the bottom of the oven on the left and the right, as far as they will go. Lift the door up until you meet the point of resistance and then open it as far as possible. Fully lock the clamping levels on the hinges. Close the oven door. WHAT TO DO IF. . . WARNING! [. . . ]