User manual AEG-ELECTROLUX KS7100000M

[. . . ] KS7100000 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 11 13 13 14 15 16 34 37 37 41 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. . . [. . . ] · Roast the food with the Ventitherm ® Fan Operated Cooking. · Put vegetables and side dishes in oven-proof dishes and put them in the oven with the roasted food. · Start Steam Cooking and cook all food together. Start Steam Cooking when the temperature decreases to about 80°C. Open the oven door to decrease the temperature faster. Ventitherm ® Fan Operated Cooking and Steam Cooking in succession table Food Ventitherm ® Fan Operated Cooking Temp. (°C) Roast beef, 1 kg Sprouts, Polenta Roast pork 1 kg, potatoes, vegetables, Gravy Roast veal, 1 kg rice, vegetables 180 180 Time (min) 60-70 60-70 Steam Cooking (max. amount of water 650 ml) Meat and side dishes, time (min) 30-35 30-35 Shelf position 1 3 1 3 1 3 180 50-60 30-35 The data in the table is for guidance only. The data depends on the size and amount. Set the core temperature for meat between 60-63°C before you start steam cooking. Interval Steam Cooking Interval Steam Cooking is correct if you roast large joints of meat, defrost or reheat food you cooked before. Slice the roasts before you heat them up. Interval Steam Cooking table Cooking on more than one oven level Food Interval Steam Cooking (Max. amount of water 250ml) Temperature (°C) Heating up a meal, 6 plates, 24 cm in diameter Roast pork, 1, 000 g Roast beef, 1, 000 g Roast veal, 1000 g Meat loaf, raw 500 g 110 180 180 180 180 Time (min) 15-20 90-100 90-100 80-90 30-40 Shelf position 2 and 3 2 2 2 2 Helpful hints and tips Cooking on more than one oven level Food 19 Interval Steam Cooking (Max. amount of water 250ml) Temperature (°C) Time (min) 15-20 60-70 45-55 60-75 130-170 20-30 40-50 35-45 45-50 50-60 20-25 10-15 10-15 10-15 10-15 Shelf position 2 2 2 2 1 2 2 2 2 2 3 3 3 3 3 Frankfurters / veal sausages Smoked loin of pork 600-1, 000 g (presoak for 2 hours) Chicken, 1, 000 g Duck 1, 500-2, 000 g Goose, 3, 000 g Fish fillets Potato gratin, Leek and potato gratin Pasta bake Lasagne Misc. types of bread 500-1, 000 g Rolls, 40-60 g Ready-to-bake rolls, 30-40 g Ready-to-bake rolls, 30-40 g, frozen Ready-to-bake baguettes, 40-50 g Ready-to-bake baguettes, 40-50 g, frozen 85 180 200 180 170 90 190 180 180 180-190 210-220 220 220 200 200 Baking General instructions · Your new oven may bake or roast differently to the appliance you had before. Adapt your usual settings (temperature, cooking times) and shelf levels to the values in the tables. · With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to use the residual heat. When you use frozen food, the trays in the oven can twist during baking. When the trays get cold again, the distortion will be gone. How to use the Baking Tables · We recommend to use the lower temperature the first time. · If you cannot find the settings for a special recipe, look for the one that is almost the same. · Baking time can be extended by 10-15 minutes, if you bake cakes on more than one level. [. . . ] 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. . . 37 WHAT TO DO IF. . . WARNING! [. . . ]