User manual AEG-ELECTROLUX KB9820E

[. . . ] KB9820E User manual Built-in fan / steam oven 2 Dear Customer Thank you for choosing one of our high-quality products. With this appliance you will experience the perfect combination of functional design and cutting edge technology. Convince yourself that our appliances are engineered to deliver the best performance and control - indeed we are setting the highest standards of excellence. In addition to this you find environmental and energy saving aspects as an integral part of our products. [. . . ] Different rates of browning even out as baking progresses. · Your new oven may bake or roast differently to your previous appliance. If this is the case, adjust your normal settings (temperature, cooking times) and oven levels to the recommendations in the following charts. With longer baking times, you can switch the oven 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 charts assume that cooking is started with the oven cold. Baking chart Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/Fruit cakes Sponge cake Flan base - shortcrust pastry Flan base - sponge mixture Apple tart (covered) Multi hot air operat- 1 ed cooking Multi hot air operat- 1 ed cooking Multi hot air operat- 1 ed cooking Humid steam Humid steam 2 2 160-170 150-170 160-180 0:50-1:10 1:10-1:30 0:25-0:40 Oven programme Oven level Temperature °C Time in hrs: Mins. 170-190 1) 0:10-0:25 150-170 160-180 0:20-0:25 0:50-1:00 Multi hot air operat- 1 ed cooking Uses, charts and tips 37 Baking on one oven level Type of baking Apple cake with lid (2 tins, Ø 20cm, placed diagonally) Savoury flan (e. quiche Lorraine) Cheesecake Oven programme Multi hot air operat- 1 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 1 ed cooking Humid steam 1 Oven level Temperature °C 180-190 170-190 160-180 Time in hrs: Mins. 1:05-1:20 0:30-1:10 1:00-1:30 Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas Stollen Bread (rye bread) Cream puffs/éclairs Swiss roll Cake with crumble topping (dry) Butter/sugar cake Fruit cake (made with yeast dough/sponge mixture) Fruit flan made with shortcrust pastry Yeast cakes with delicate toppings (e. quark, cream, custard) Pizza (with a lot of topping) Pizza (thin crust) Unleavened bread Swiss flaky pastry tarts 160-180 160-180 180-200 170-190 0:30-0:40 0:40-1:00 0:45-0:60 0:30-0:40 Multi hot air operat- 1 ed cooking Multi hot air operat- 1 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Humid steam Humid steam 2 2 200-220 1) 0:08-0:15 160-180 0:20-0:40 180-200 1) 0:15-0:30 160-180 170-190 150-170 0:25-0:50 0:40-1:20 0:40-1:20 Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking 190-210 1) 0:20-0:40 230 1) 230 1) 190-210 0:12-0:20 0:10-0:20 0:35-0:50 38 Uses, charts and tips Baking on one oven level Type of baking Biscuits Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Bread rolls Small cakes (20 per tray) 1) Pre-heat oven Oven programme Oven level Temperature °C 160-180 160 160-180 80-100 100-120 160-180 Time in hrs: Mins. 0:06-0:20 0:10-0:40 0:15-0:20 2:00-2:30 0:30-0:60 0:20-0:40 Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Humid steam 2 Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking Multi hot air operat- 2 ed cooking 180-200 1) 0:20-0:30 210-230 170 1) 0:20-0:35 0:20-0:30 Baking on more than one oven level Type of baking Multi hot air operated cooking Oven level from the bottom 2 levels Biscuits Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues 2/4 2/4 2/4 2/4 160-180 160 160-180 80-100 0:15-0:35 0:20-0:60 0:25-0:40 2:10-2:50 Temperature in °C Time in hrs: Mins. Uses, charts and tips 39 Baking on more than one oven level Type of baking Multi hot air operated cooking Oven level from the bottom 2 levels Macaroons Danish pastries Puff pastries 1) Pre-heat oven. Temperature in °C Time in hrs: Mins. 2/4 2/4 2/4 100-120 160-180 180-200 1) 0:40-1:20 0:30-0:60 0:30-0:50 Tips on baking Baking results The cake is not browned enough at the bottom The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level used Oven temperature too high Baking time too short Remedy Place cake lower in the oven Use a slightly lower temperature setting Bake for longer baking times cannot be reduced by setting higher oven temperatures Use less liquid. Pay attention to mixing times, especially if using mixing machines Use a higher oven temperature setting Reduce baking time Use a lower oven temperature setting and increase baking time Spread the mixture/dough evenly on the baking tray Remove the fat filter Use a slightly higher oven temperature setting Remove the fat filter Too much liquid in the mixture Cake is too dry Temperature too low Baking time too long Cake browns unevenly Oven temperature too high and baking time too short Cake mixture/dough is unevenly distributed Fat filter is inserted Cake is not done within the baking time given Temperature too low Fat filter is inserted 40 Uses, charts and tips Bakes and browned dishes Type of dish Pasta bake Lasagne Browned vegetables 1) Browned baguettes 1) Sweet bakes Fish bakes Stuffed vegetables Potato gratin 1) Pre-heat oven Oven function Humid steam 1 Oven level Temperature °C 180-200 180-200 160-170 160-170 180-200 180-200 160-170 180-200 Time in hrs: Mins. 0:30-0:50 0:25-0:40 0:15-0:30 0:15-0:30 0:40-1:00 0:30-1:00 0:30-1:00 0:40-0:50 Multi hot air operated 1 cooking Multi hot air operated 1 cooking Multi hot air operated 1 cooking Humid steam 1 Multi hot air operated 1 cooking Multi hot air operated 1 cooking Humid steam 2 Frozen ready meals chart Food to be cooked Frozen pizza Oven function Multi hot air operated cooking Infra-roasting Oven level 3 Temperature °C as per manufacturer's instructions 200-220 Time as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions Chips 1) (300-600 g) Baguettes 3 Multi hot air operated cooking Multi hot air operated cooking 3 as per manufacturer's instructions as per manufacturer's instructions Fruit cake 3 1) Turn chips 2 or 3 times during cooking Uses, charts and tips 41 Roasting Oven function: Multi hot air operated cooking Insert the fat filter when roasting!Ovenware for roasting · Any heat-resistant ovenware is suitable to use for roasting (please follow the manufacturer's instructions). · For all lean meats, we recommend roasting these in a roasting tin or dish with a lid . · All types of meat, that can be browned or have crackling, can be roasted in a roasting tin without the lid. Notes on the roasting chart The information given in the following chart is for guidance only. · We recommend using the oven to roast meat and fish only in quantities above 1 kg. · To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting cookware. · Turn the meat as required (after 1/2 - 2/3 of the cooking time). · Use the cooking juices to baste large roasts and poultry several times during the cooking time. 10 minutes before the end of roasting time to make use of the residual heat. Roasting chart Food to be roasted Multi hot air operated cooking Oven level Pork Shoulder, neck, ham joint (1, 000-1, 500g) Chops, Kasseler (smoked loin of pork) (1, 000-1, 500g) Meatloaf (750-1, 000g) 1 1 1 170-190 180-200 180-200 170-190 1:30-2:00 1:00-1:30 0:45-1:00 1:30-2:00 Temperature °C Time in hrs: Mins. Knuckle of pork, pre-cooked (750-1, 000g) 1 42 Uses, charts and tips Food to be roasted Multi hot air operated cooking Oven level Temperature °C Time in hrs: Mins. 2:00-2:30 0:06-0:09 per cm of thickness 1:30-2:00 2:00-2:30 1:15-2:00 1:00-1:30 0:05-0:08 0:12-0:15 0:15-0:20 0:15-0:20 Beef Pot roast (1, 000-1, 500g) Roast beef or filet, per cm of thickness 1 1 180-200 210-230 1) Veal Pot roast (1, 000-1, 500g) Veal shank (1, 500-2, 000g) Lamb Leg of lamb (1, 000-1, 500g) Saddle of lamb (1, 000-1, 500g) Sausages 'cordon bleu' Small sausages Schnitzel or chops, crumbed Rissoles Fish (steamed) Whole fish (1, 000-1, 500g) Poultry Chicken, poulard (11. 5kg) Chicken halves (per 400-500g) Chicken pieces (per 200-250g) Duck (1, 500-2, 000g) Game Saddle of hare, leg of hare (up to 1, 000g Saddle of venison/deer (1, 500-2, 00g) Leg of venison/deer (1, 500-2, 000g) 1) Pre-heat oven 1 1 1 1 1 1 1 1 170-190 170-190 170-190 180-200 220-230 1) 220-230 1) 220-230 1) 210-220 1) 210-220 190-210 200-220 200-220 180-200 220-230 1) 210-220 200-210 Quick roast items cooked on a baking tray 1 1 1 1 1 1 1 1 0:45-1:15 0:45-1:15 0:35-0:50 0:35-0:50 1:15-1:45 0:25-0:40 1:15-1:45 1:30-2:15 Uses, charts and tips 43 Low temperature cooking Oven function: Low temperature cooking With the oven function Low Temperature Cooking, the joint becomes beautifully tender and remains particularly succulent. We recommend Low Temperature Cooking for pieces of tender, lean meat and fish. [. . . ] S-No: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . GB IE Guarantee/Customer Service GREAT BRITAIN & IRELAND Standard guarantee conditions We, Electrolux, undertake that if within 12 months of the date of the purchase this Electrolux appliance or any part thereof is proved to be defective by reason only of faulty workmanship or materials, we will, at our option repair or replace the same FREE OF CHARGE for labour, materials or carriage on condition that: · The appliance has been correctly installed and used only on the electricity supply stated on the rating plate. · The appliance has been used for normal domestic purposes only, and in accordance with the manufacturer's instructions. · The appliance has not been serviced, maintained, repaired, taken apart or tampered with by any person not authorised by us. · Electrolux Service Force Centre must undertake all service work under this guarantee · Any appliance or defective part replaced shall become the Company's property. [. . . ]