Aeg 30006FF-W User Manual
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44 Pages
AEG 30006FF-W The AEG 30006FF-W is a free-standing electric cooker with a host of features to make cooking easier and more enjoyable. The oven has a large 60-liter capacity, making it ideal for cooking large meals or baking. It also has a variety of cooking functions, including fan-forced cooking, grilling, and defrosting, so you can cook a wide range of dishes. The hob has four cooking zones, including two rapid heat zones, so you can quickly and easily boil water or cook food on high heat.
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COMPETENCE 30006FF Free standing electric cooker Installation and Operating Instructions Dear Customer, Please read these user instructions carefully and keep them to refer to later. Please pass the user instructions on to any future owner of the appliance. 1 3 2 2 The following symbols are used in the text: Safety instructions Warning! Information that affects your personal safety. Important! Information that prevents damage to the appliance. Useful tips and hints Environmental information Contents Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Description of the Appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 General Overview. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Cooking surface layout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Oven Features. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Oven accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Before Using for the first time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Initial Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Using the Rings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Setting the heat setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Using the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Switching the Oven On and Off . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Functions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Inserting the Shelf and Universal Baking Tray . . . . . . . . . . . . . . . . . . . . . . . . 14 14 15 16 Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cooking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Making Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 17 18 19 21 24 24 25 26 28 28 29 29 30 3 Cleaning and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Outside of the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cooking surface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Decorative lid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Shelf Support Rails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Ceiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oven door glass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Pan drawer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 32 32 33 33 33 34 35 36 37 38 39 What to do if … . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Instruction on setting up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Setting up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Making the appliance level. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Safety information for the installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Service 4 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Operating Instructions 1 Safety instructions 5 This appliance conforms with the following EU Directives: – 73/23/EEC dated 19.02.1973 Low Voltage Directive – 89/336/EEC dated 03.05.1989 EMC Directive inclusive of Amending Directive 92/31/EEC – 93/68/EEC dated 22.07.1993 CE Marking Directive Electrical safety • This appliance must be only connected by a registered electrician. • In the event of a fault or damage to the appliance: Take the fuses out or switch off. • Repairs to the appliance must only be carried out by qualified service engineers. Considerable danger may result from improper repairs. If repairs become necessary, please contact our Customer Services or your dealer. Child Safety • Never leave children unsupervised when the appliance is in use. Safety during use • This appliance should be used only for normal domestic cooking, roasting and baking of food. • Do not use the hob to heat up the room. • Overheated fats and oils can ignite quickly. If you are cooking foods in fat or oil (e. g. chips), you should watch the cooking process. • If you are using cookware with a long handle, turn the handle so that it does not project over the ring. Make sure that the handle is not positioned over a hot or warm cooking zone. • Be careful if connecting electrical appliances to sockets near to this appliance. Electrical leads should not be allowed to come near the rings or to become caught under the hot oven door. • Switch the hotplates off after each use. • Warning: Risk of burns! The interior surfaces of the oven become very hot during use. 5 • If you use ingredients containing alcohol in the oven, a slightly flammable mixture of alcohol and air may ensue. In this case, be careful when opening the door. Do not handle any sources of heat, sparks or naked flames when doing so. 3 Information on acrylamides According to the latest scientific knowledge, intensive browning of food, especially in products containing starch, can constitute a health risk due to acrylamides. Therefore we recommend cooking at the lowest possible temperatures and not browning foods too much. How to avoid damage to the appliance • The hob must not be used as a work surface or as a storage surface. • Before opening the decorative lid, any spills must be cleaned from the lid. • Do not operate the hot plates with empty cookware or without cookware. • Make sure that no acidic liquids, e. g. vinegar, lemon or limescale removing agents, get onto the hob, as otherwise this will cause matt patches. • Pointed objects and hard objects that fall onto the cooking surface can damage it. • Keep all objects and materials that might melt well away from the hob, e. g. plastics, tin foils or oven foils. • Do not line the oven with aluminium foil and do not place baking trays, pots, etc. on the oven floor, as the heat that builds up will damage the oven enamel. • Fruit juices dripping from the baking tray will leave stains, which you will not be able to remove. For very moist cakes, use a deep tray. • Do not put any strain on the oven door when open. • Never pour water directly into the oven when it is hot. This could cause damage to or discoloration of the enamel. • Rough handling, especially around the edges of the front panel, can cause the glass to break. • Do not store any flammable materials inside the oven. These could ignite when the oven is switched on. • Do not store any moist foods inside the oven. This could cause damage to the enamel. 6 Disposal 2 2 1 Packaging material The packaging materials are environmentally friendly and can be recycled. The plastic components are identified by markings, e.g. >PE<, >PS<, etc. Please dispose of the packaging materials in the appropriate container at the community waste disposal facilities. Old appliance Please dispose of your old appliance in line with the guidelines for disposal in your community. Warning: So that the old appliance can no longer cause any danger, make it unusable before disposing of it. To do this, disconnect the appliance from the mains supply and remove the mains cable from the appliance. 7 Description of the Appliance General Overview Control panel Door handle Full glass door Pan drawer 8 Control Panel Oven Power Indicator Temperature Pilot Light Temperature selector Oven Functions Hob Cooking Zone Control Knobs Cooking surface layout Hotplate 1000W Quick hotplate 2000W Oven steam outlet Hotplate 2000W Quick hotplate 1500W 9 Oven Features Top heat and heating elements Oven lighting Shelf positions Fan Bottom Heat Oven shelf runners, removable Oven accessories Combination shelf For dishes, cake tins, items for roasting and grilling. All-purpose tray For moist cakes, roasts or for use as a baking tray or a pan to collect fat. 10 Before Using for the first time Initial Cleaning 1 3 You should clean the appliance thoroughly before using for the first time. Wipe the hob with a damp cloth and a little washing up liquid. Important: Do not use sharp or abrasive cleaning materials. These could damage the surface. For metal fronts, use normal commercially available cleaning agents. 1. Turn the oven functions dial to Light . 2. Remove all accessories and the side rails and clean with warm water and washing-up liquid. 3. Wash the oven in the same way, with warm water and washing-up liquid, and dry it. 4. Wipe the front of the appliance with a damp cloth. 11 Using the Rings 1 2 General Instructions: • Quick hotplates are distinguished from normal hotplates by their higher power. They are indicated by a red dot which disappears after a while after heating and cleaning. • Because of condensation and the beginnings of rust formation, please do not place wet saucepan lids on the hotplate and do not leave hot pans to cool on the hotplate. Keep all objects and materials that might melt well away from the hob, e. g. plastics, tin foils or oven foils. Heat settings You can set the heat settings from 0,5 – 3. 0,5 = lowest power 3 = highest power Switch the cooking zone off approx. 5-10 minutes before cooking is finished to make use of the residual heat. This saves electricity. front left rear left rear right Hob Cooking Zone Control Knobs 12 front right Setting the heat setting 1. Select the heat setting. 2. To end the cooking process, turn back to the Off position. 13 Using the Oven Switching the Oven On and Off Oven Power Indicator Temperature Pilot Light Temperature selector Oven Functions 1. Turn the oven functions dial to the desired function. 2. Turn the temperature selector to the desired temperature. The power indicator is lit as long as the oven is in operation. The temperature pilot light is lit as long as the oven is heating up. 3. To turn the oven off, turn the oven functions dial and the temperature selector to the OFF position. 3 14 Cooling fan When the oven is switched on, the fan comes on automatically to keep the surfaces the appliance cool. When the oven is switched off, the fan continues to operate to cool the appliance down, then switches itself off. Oven Functions The oven has the following functions: Oven function Application Heating element/ fan Light Using this function you can light up the oven interior, e.g. for cleaning. --- Fan-assisted circulation For baking on up to two oven levels. Set the oven temperatures 20-40 °C lower than when using Conventional. Top heat, bottomheat, fan Conventional For baking and roasting on one oven level. Top heat, bottomheat Bottom heat For baking cakes with crispy or crusty bases. Bottom heat Defrost For defrosting e. g. flans and ga- Fan teaux, butter, bread, fruit or other frozen foods. Grill For grilling flat foodstuffs placed Grill in the middle of the grill and for toasting. Dual gril For grilling flat foodstuffs in Grill, top heat large quantities and for toasting. Rothitherm For roasting larger joints of meat Grill, top heat, fan or poultry on one level. The function is also suitable for gratinating and browning. 15 Inserting the Shelf and Universal Baking Tray 3 Anti-tip device All slide-in units have a small bulge on the left and right. This bulge is an anti-tip device and must always point to the rear of the oven. Tray or universal baking tray: The anti-tip device must point towards the rear of the oven. Inserting shelf: Insert the shelf unit with both guide rails pointing upwards. The anti-tip device must point downwards and be positioned to the rear of the oven compartment. Inserting shelf and tray: When the shelf unit and universal baking tray are used together, carefully place the shelf anti-tip device in the bulges on the tray. 16 Uses, Tables and Tips Pans • The better the pan, the better the results. • You can recognise good pans by their bases. The base should be as thick and flat as possible. • When buying new pans pay particular attention to the diameter of the base. Manufacturers often give only the diameter of the upper rim. • When cold, pan bases are normally bowed slightly inwards (concave). They should never be bowed outwards (convex). 2 Energy saving tips You will save valuable energy if you observe the following tips: • Always place pots and pans on the hotplate before switching it on. • Soiled hotplates and pan bases cause increased power consumption. • If possible, always fit pans with a lid. • Switch off the hotplates before the end of cooking to make use of the residual heat, e.g., to keep food warm or for melting. • The pan base should be the same size as the hotplate. • By using a pressure cooker cooking times can be reduced by up to 50%. 17 Cooking table The information given in the following table is for guidance only. Heat setting Cookingprocess Keeping food warm 1 Cooktime Tips/Hints Residual heat, Off position 0 • suitable for Keeping cooked foods warm as required Melting Hollandaise sauce, 5-25 mins. melting butter, chocolate, gelatine Solidifying Fluffy omelettes, baked eggs Cover Stir occasionally 10-40 mins. Cook with lid on Simmering rice and milk- 25-50 mins. Simmerbased dishes ing on Heating up ready-cooked low heat meals Add at least twice as much liquid as rice, stir milk dishes part way through cooking Steaming vegetables, fish 20-45 mins. With vegetables add Steaming Braising meat only a little liquid (a Braising few tablespoons) • Steaming potatoes 20-60 mins. Use only a little liquid, e. g.: max. ¼ l water for 750 g potatoes Cooking larger quantities of food, stews and soups 60-150 mins. Boiling 18 2 Gentle frying Frying escalopes, veal Steady cordon bleu, cutlets, ris- frying soles, sausages, liver, roux, eggs, pancakes, doughnuts • Heavy frying Hash browns, loin steaks, steaks, Flädle (pancakes for garnishing soup) 3 Boiling Searing Deep frying 5-15 mins. per pan Up to 3 l liquid plus ingredients Turn halfway through cooking Turn halfway through cooking Boiling large quantities of water, cooking pasta Searing meat (goulash, pot roast) Deep frying chips 3 1 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. Overheated fats and oils can ignite quickly. If you are cooking foods in fat or oil (e.g. chips), remain nearby. Baking Oven function: Fan-assisted circulation or Conventional Baking tins • For Conventional , dark metal and non-stick tins are suitable. • For Fan-assisted circulation bright metal tins are also suitable. Oven levels • Baking with Conventional is only possible on one level. • With Fan-assisted circulation you can bake dry cakes and biscuits on 2 baking trays at the same time. 1 baking tray: e.g. oven level 3 1 cake tin: e.g. oven level 1 2 baking trays: e. g. oven levels 1 and 3 19 3 2 20 General Instructions • Insert the tray with the bevel at the front. • With Conventional or Fan-assisted circulation you can also bake with two tins next to one another on the oven shelf at the same time. This does not significantly increase baking time. When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again. 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 or mixture, the number and the type of cake 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 can 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. With longer baking times, you can switch the oven off about 10 minutes before the end of the baking time, in order to utilise the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. Baking table Type of baking Ovenfunction Shelf position Temperature °C Time Hours mins. Baking in tins Ring cake or brioche Fan-assisted circulation 1 150-160 0:50-1:10 Madeira cake/Fruitcakes Fan-assisted circulation 1 140-160 1:10-1:30 Sponge cake Fan-assisted circulation 1 140-160 0:25-0:40 Flan base - short pastry Conventional 3 180-200 0:10-0:25 Flan base - sponge mixture Fan-assisted circulation 3 150-170 0:20-0:25 Apple pie Conventional 1 170-190 0:50-1:00 Apple pie (2tins Ø20cm, diagonally off set) Conventional 1 180-200 0:20-0:30 Apple pie (2tins Ø20cm, diagonally off set) Fan-assisted circulation 1 170-190 1:05-1:20 Savoury flan (e. g. quiche lorraine) Conventional 1 180-200 0:30-1:10 Cheesecake Conventional 1 170-190 1:00-1:30 3 170-190 0:30-0:40 Cakes/pastries/breads on baking trays Plaited bread/bread crown Conventional Christmas stollen Conventional 3 Bread (rye bread) -first of all -then Conventional 2 Cream puffs/Eclairs Fan-assisted circulation Swiss roll 1) 160-180 0:40-1:00 2501) 160-180 0:20 0:30-1:00 3 160-1701) 0:15-0:30 Conventional 3 180-2001) 0:10-0:20 Cake with crumble topping(dry) Fan-assisted circulation 3 150-160 0:20-0:40 Buttered almond cake/ sugar cakes Conventional 3 190-2101) 0:15-0:30 Fruit flans (made with yeast dough/ sponge mixture)2) Fan-assisted circulation 3 150-160 0:25-0:50 21 Type of baking Ovenfunction Shelf position Temperature °C Time Hours mins. Fruit flans made with short pastry Conventional 3 170-190 0:40-1:20 Yeast cakes with delicate toppings (e. g. quark, cream, vanilla cream) Conventional 3 160-180 0:40-1:20 Pizza (with a lot of topping)2 Conventional 1 190-2101) 0:30-1:00 Pizza (thin crust) Conventional 1 230-2501) 0:10-0:25 Unleavened bread Conventional 1 250-270 0:08-0:15 Tarts (CH) Conventional 1 200-220 0:35-0:50 Short pastry biscuits3) Fan-assisted circulation 3 150-160 0:06-0:20 Viennese whirls3) Fan-assisted circulation 3 140-150 0:10-0:40 Biscuits made with sponge mixture3) Fan-assisted circulation 3 150-160 0:15-0:20 Pastries made with egg white, meringues Fan-assisted circulation 3 80-100 2:00-2:30 Macaroons Fan-assisted circulation 3 100-120 0:30-0:60 Biscuits made with yeast dough Fan-assisted circulation 3 150-160 0:20-0:40 Puff pastries Fan-assisted circulation 3 170-1801) 0:20-0:30 Rolls Fan-assisted circulation 3 170-1901) 0:20-0:35 Small cakes (20per tray) Conventional 3 170-1901) 0:20-0:30 Biscuits 1) Pre-heat the oven 2) Use the all-purpose tray or roasting tray 3) Baking on 2 levels possible 22 Tips on baking Baking results Possible cause Remedy The cake is not browned enough at the bottom Wrong oven level Place cake lower in the oven The cake sinks (becomes soggy, lumpy, streaky) Oven temperature too high Use a slightly lower setting Baking time too short Set a longer baking time Baking times cannot be reduced by setting higher temperatures Too much liquid in the mixture Use less liquid Pay attention to mixing times, especially if using mixing machines Cake is too dry Oven temperature too low Set oven temperature higher Baking time too long Set a shorter baking time Cake browns unevenly Oven temperature too high and baking time too short Set a lower oven temperature and a longer baking time Mixture is unevenly distributed Spread the mixture evenly on the baking tray Cake is not done within the baking time given Temperature too low Use a slightly higher oven setting 23 Table for Bakes and Gratins Shelf position Temperature °C Time Hours mins. Conventional 1 180-200 0:45-1:00 Conventional 1 180-200 0:25-0:40 Rothitherm 1 160-170 0:15-0:30 Rothitherm 1 160-170 0:15-0:30 Sweet bakes Conventional 1 180-200 0:40-0:60 Fish bakes Conventional 1 180-200 0:30-1:00 Rothitherm 1 160-170 0:30-1:00 Dish Oven function Pasta bake Lasagne Vegetables au gratin1) Baguettes topped with melted cheese1) Stuffed vegetables 1) Pre-heat the oven Frozen Ready Meals Table Food to be cooked Oven function Shelf position Temperature °C Time Frozen pizza Conventional 3 as per manufacturer’s instructions as per manufacturer’s instructions Chips1) (300-600 g) Rothitherm 3 200-220 15-25 mins. Baguettes Conventional 3 as per manufacturer’s instructions as per manufacturer’s instructions Fruit flans Conventional 3 as per manufacturer’s instructions as per manufacturer’s instructions 1) Comments: Turn chips 2 or 3 times during cooking 24 Roasting Oven function: Conventional or Rothitherm 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. This will keep the meat more succulent. • All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. 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. • To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. • If required, turn the roast (after 1/2 - 2/3 of the cooking time). • Baste large roasts and poultry with their juices several times during roasting. This will give better roasting results. • You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. 25 Roasting table Type of meat Quantity Ovenfunction Shelf position Temperature °C Time Hours mins. Beef Pot roast 1-1.5 kg Conventional 1 200-250 2:00-2:30 per cm. of thickness Roast beef or fillet - rare per cm. of thickness Rothitherm 1 1902001) - medium per cm. of thickness Rothitherm 1 180-190 0:06-0:08 - well done per cm. of thickness Rothitherm 1 170-180 Shoulder, neck, ham joint 1-1.5 kg Rothitherm 1 160-180 1:30-2:00 Chop, spare rib 1-1.5 kg Rothitherm 1 170-180 1:00-1:30 Meat loaf 750 g-1 kg Rothitherm 1 160-170 0:45-1:00 Porkknuckle (precooked) 750 g-1 kg Rothitherm 1 150-170 1:30-2:00 1 kg Rothitherm 1 160-180 1:30-2:00 1.5-2 kg Rothitherm 1 160-180 2:00-2:30 Leg of lamb, roast lamb 1-1.5 kg Rothitherm 1 150-170 Saddle of lamb 1-1.5 kg Rothitherm 1 160-180 1:00-1:30 0:05-0:06 0:08-0:10 Pork Veal Roast veal Knuckle of veal Lamb 26 1:15-2:00 Type of meat Quantity Ovenfunction Shelf position Temperature °C Time Hours mins. Game Saddle of hare, leg of hare up to 1 kg Conventional 3 2202501) 0:25-0:40 Saddle of venison 1.5-2 kg Conventional 1 210-220 1:15-1:45 Haunch of venison 1.5-2 kg Conventional 1 200-210 1:30-2:15 Poultry portions 200-250g each Rothitherm 3 200-220 0:35-0:50 Half chicken 400-500g each Rothitherm 3 190-210 0:35-0:50 Chicken, poulard 1-1.5 kg Rothitherm 1 190-210 0:45-1:15 Duck 1.5-2 kg Rothitherm 1 180-200 1:15-1:45 Goose 3.5-5 kg Rothitherm 1 160-180 2:30-3:30 2.5-3.5 kg Rothitherm 1 160-180 1:45-2:30 4-6 kg Rothitherm 1 140-160 2:30-4:00 1-1.5 kg Conventional 2/3 Poultry Turkey Fish (steamed) Whole fish 210-220 0:45-1:15 1) Pre-heat the oven 27 Grill Sizes 1 3 Oven function: Grill setting or Dual gril with maximum temperature Important: Always grill with the oven door closed. • The empty oven should always be pre-heated with the grill functions for 5 minutes. • For grilling, use both the oven shelf and the roasting tray together. • The grilling times are guidelines. • Grilling is particularly suitable for flat pieces of meat or fish. Grilling table Food to be grilled Oven level 1. Side 2. Side Burgers 4 8-10 mins. 6-8 mins. Pork fillet 4 10-12 mins. 6-10 mins. Sausages 4 8-10 mins. 6-8 mins. Filet steaks, veal steaks 4 6-7 mins. 5-6 mins. Filet of beef, roast beef (approx. 1 kg) 3 10-12 mins. 10-12 mins. Toast1) 3 2-3 mins. 2-3 mins. Toast with topping 3 6-8 mins. --- 1) Use the grill without the roasting tray 28 Grilling time Defrosting Oven function: Defrost (no temperature setting) • Unwrap the food and place it on a plate on the oven shelf. • Do not cover with a plate or bowl, as these can substantially lengthen the defrosting time. • For defrosting, place the shelf in the 1st oven level from the bottom. Defrosting table Dish Defrosting Further time defrosting mins. time (mins.) Comments Chicken, 1000 g 100-140 20-30 Place the chicken on an upturned saucer placed on a large plate Turn halfway through Meat, 1000 g 100-140 20-30 Turn halfway through Meat, 500 g 90-120 20-30 Turn halfway through Trout, 150g 25-35 10-15 --- Strawberries, 300g 30-40 10-20 --- Butter, 250g 30-40 10-15 --- Cream, 2 x 200g 80-100 10-15 Cream can also be whipped when still slightly frozen in places 60 60 Gateau, 1400g --- 29 Making Preserves Oven function: Bottom heat • For preserving, use only commercially available preserve jars of the same size. • Jars with twist-off or bayonet type lids and metal tins are not suitable. • When making preserves, the first shelf position from the bottom is the one most used. • Use the baking tray for making preserves. There is enough room on this for up to six 1-litre preserving jars. • The jars should all be filled to the same level and clamped shut. • Place the jars on the baking tray in such a way that they are not touching each other. • Pour approx. 1/2 litre of water into the baking tray, so that there is sufficient moisture in the oven. • As soon as the liquid starts to pearl in the first jars (after about 35-60 minutes with 1 litre jars), switch the oven off or reduce the temperature to 100°C (see table). 30 Preserves table The times and temperatures for making preserves are for guidance only. Preserve Temperature in°C Cooking time until simmering in mins. Continue to cook at 100°C in mins. Strawberries, blueberries, raspberries, ripe gooseberries 160-170 35-45 --- Unripe gooseberries 160-170 35-45 10-15 160-170 35-45 10-15 Carrots1) 160-170 50-60 5-10 Mushrooms1) 160-170 40-60 10-15 Cucumbers 160-170 50-60 --- Mixed pickles 160-170 50-60 15 Kohlrabi, peas, asparagus 160-170 50-60 15-20 Beans 160-170 50-60 --- Soft fruit Stone fruit Pears, quinces, plums Vegetables 1) Leave standing in oven when switched off 31 Cleaning and Care 1 Warning: For cleaning, the appliance must be switched off and cooled down. Warning: For safety reasons, do not clean the appliance with steam jet or high-pressure cleaning equipment. Attention: Do not use any scouring agents, sharp cleaning tools or scourers. Outside of the appliance • Wipe the front of the appliance with a soft cloth and warm water and washing up liquid. • For metal fronts, use normal commercially available cleaning agents. Cooking surface 3 Clean the hob after each use when it is warm to the touch or cold using hot water and washing up liquid. This will avoid spillages becoming burnt on. 1. Remove heavy soiling with fine scouring sand or a scouring pad. 2. Wipe away residues with a damp cloth. 3. Then warm the hotplate a little and leave to dry. 4. To keep the hotplates in good condition occasionally rub in a little sewing machine oil and then polish with absorbent paper. 1 3 32 Important: Do not clean the stainless steel hob surround with scouring sand or a scouring pad as this causes scratching! Use only suitable stainless steel cleaners and –polishes for cleaning stainless steel hobs. Please follow the manufacturer's instructions. General information • Heat the hotplates briefly after cleaning to dry them. • Do not put any damp or wet items on the hotplates. • Dry pots and pans with a cloth before placing them on the hotplates. The stainless steel hob surround may discolour slightly during cooking due to thermal loading. This is a physical response. Decorative lid To clean the cooking surface, you can remove the decorative lid. 1. Open the decorative lid completely, so that it stands vertically. 2. Remove the Phillips screw on the right and the left. 3. To fasten the decorative lid again, insert it vertically and fasten it with the two Phillips screws. 1 Take care: Only close the decorative lid when the rings have cooled down completely! Risk of burns! Oven interior Clean the appliance after each use. In this way, dirt is easier to clean off and is not allowed to burn on. 1. For cleaning, turn the oven light on. 2. After every use, wipe the oven with a solution of washing-up liquid and allow to dry. 3 1 Clean stubborn dirt with a special oven cleaner. Important: If using an oven spray, please follow the manufacturer's instructions exactly. Accessories Wash all slide-in units (shelf unit, baking tray, shelf support rails etc.) after each use and dry well. Soak briefly to make them easier to clean. 33 Shelf Support Rails The shelf support rails on the left and right hand sides of the oven can be removed for cleaning the side walls. Removing the shelf support rails First pull the front of the rail away from the oven wall (1) and then unhitch at the back (2). 3 Fitting the shelf support rails Important! The rounded ends of the guide rails must be pointing forwards! To re-insert, first hook the rail into place at the back (1) and then insert the front and press into place (2). 34 Oven Lighting 1 3 Warning: Risk of electric shock! Prior to changing the oven light bulb: – Switch off the oven! – Disconnect from the electricity supply. Place a cloth on the oven floor to protect the oven light and glass cover. Changing the oven light bulb/ cleaning the glass cover 1. Remove the glass cover by turning it anti-clockwise and then clean it. 2. If necessary: replace with 25 watt, 230 V, 300 °C heat-resistant oven lighting. 3. Refit the glass cover. 35 Oven Ceiling The upper heating element can be folded down to make it easier to clean the oven ceiling. 1 Folding down the heating element Warning: Only fold down the heating element when the oven is switched off and there is no risk of being burnt! 1. Remove the side shelf support rails. 2. Grip the heating element at the front and pull it forwards and out over the support lug on the inner wall of the oven. 3. The heating element will now fold down. 1 Caution: Do not use force to press the heating element down! The heating element might break. Cleaning the oven ceiling Repositioning the heating element 1. Move the heating element back up towards the oven ceiling. 2. Pull the heating element forwards against the spring pressure and guide it over the oven support lug. 3. Settle it onto the support. 4. Insert shelf support rail. 1 36 Important: The heating element must be positioned correctly and securely on both sides above the support lug on the inner wall of the oven. Oven Door The oven door of your appliance may be removed for cleaning. Removing the oven door 1. Open the oven door completely. 2. Completely fold back the brasscoloured clamping lever on both door hinges. 3. Grip the oven door with both hands on the sides and close it to about 3/4 going past the point of resistance. 4. Pull the door away from the oven (Caution: heavy!). 5. Place the door, with the outer surface downwards, on a soft, flat surface, for example a blanket, to avoid scratches. Hanging the oven door 1. With both hands take hold of the sides of the door from the side on which the handle is positioned. 2. Hold the door at an angle of approx. 60°. 3. Slide the door hinges simultaneously as far as possible into the two slots on the right and left at the bottom of the oven. 4. Lift the door up until resistance is met and then open fully. 5. Lift the brass-coloured clamping levers on both door hinges back to their original position. 6. Close the oven door. 37 Oven door glass 1 1 The oven door has two glass plates, set next to each other. The inner plate can be removed for cleaning. Caution: the following steps must be performed only with the oven door removed! If the glass is removed while the door is attached, the lighter weight may cause it to spring up and cause injury. Important! Rough handling of the glass, especially at the edges of the front plate, may cause it to break. Removing the glass from the door 1. Detach the door and, with the handle downwards, lower it onto a soft, even surface. 2. Grasp the top glass plate underneath, and push it towards the door handle against the pressure spring, until it comes free. 3. Hold the plate gently underneath, and slide it out. Cleaning the glass Attaching the glass to the door 1. Insert the plate obliquely into the retaining frame at the handle. 2. Lower the plate. Place the glass against the pressurespring at the handle, and in front of the retaining frame at the bottom of the door, then push it into the frame. The glass plate must be firmly attached! Re-attach the door to the oven. 38 Pan drawer The pan drawer underneath the oven can be removed for easier cleaning. Removing / Replacing the pan drawer 1. Pull the pan drawer out of the cooker as far as possible. 2. Lift the pan drawer slightly, so that it can be lifted upwards at an angle out of the drawer guides. 3. When re-inserting the drawer, make sure that the pan drawer’s middle guide engages into the middle guide rails. 4. Lower the pan drawer to the horizontal and push it in. 1 Warning: When the oven is in use, heat can build up in the pan drawer. For this reason, do not keep flammable things in there such as e. g. cleaning materials, plastic bags, oven gloves, paper, etc. On no account store oven cleaning sprays there! 39 What to do if … Fault Hotplates not working. The oven does not heat. The oven light does not come on. 1 3 40 Possible Cause Remedy The hotplate concerned has Switch on the hotplate not been switched on. concerned. A domestic electrical protection device has been tripped (or the fuse has blown). Check the fuse or protection device. The oven has not been switched on. Switch the oven on. The required settings have not been made. Check the settings. The domestic electrical protection device (fuse) has been tripped. Check the protective devices. If these are tripped repeatedly, you should call a qualified electrician. The bulb has blown. Replace the bulb. If you cannot remove the fault with the remedies described above, please contact your local dealer or Customer Service. Caution: repairs should only be undertaken by specialised repair technicians. Inappropriate repairs may result in serious injury to the user. In the event of damage caused by inappropriate repairs, the guarantee may not cover the work carried out by Customer Service or your dealer's repair technicians. Advice on cookers with metal fronts: Because of the cold surface at the front of the cooker, opening the oven door during (or just after) baking or roasting may cause the glass to steam up. Instruction on setting up 1 Important! The new appliance may only be installed and connected by qualified personnel. Please observe this instruction, otherwise the warranty will not cover any damage that may occur. Setting up • In the units or furniture surrounding the appliance, veneers or plastic coatings must have been made up using heat-resistant bonding agents (100°C). If plastic coatings or cements are not sufficiently heat-resistant, the coating may be deformed or loosened. • The appliance may be installed up against tall units or walls on one side only. • The distance between the cooking surface and the cooker hood must as a minimum be as great as that indicated in the installation instructions for the cooker hood. • If the appliance is being placed on a base, measures must be taken to prevent the appliance from sliding off the base. Making the appliance level 3 Underneath the appliance there are 4 adjustable feet, which can be used to even out small unlevelnesses in the floor. 1. Remove the pan drawer. 2. Turn the adjustable feet to make them higher or lower as required, until the cooker is standing level. 3. Re-insert the pan drawer. The adjustable feet are easier to turn, if the cooker is tilted slightly to take the weight off the foot. 41 1 Safety information for the installer • The set-up of the electrical installation is arranged so that the appliance can be isolated from the mains with a minimum 3 mm all-pole contact separation. Suitable separation devices include e. g. cut-outs, fuses (screw fuses are to be taken out of the holder), RCD’s and contactors. • Avoid installing the appliance next to doors and under windows. Otherwise hot cookware may be knocked off the rings when doors and windows are opened. • The appliance must be connected to the electricity according to the connection schematic on the outside of the terminal cover. • The cable which connects the appliance to the mains must correspond to insulation standard H05VV-F (=227 IEC 53) as a minimum. 42 Service In the “What to do if …” section a number of malfunctions are listed that you can rectify yourself Look there first if a fault occurs. Is it a technical fault? If so, please contact your customer service centre. (You will find addresses and telephone numbers in the section “Customer Service Centres”.) Always prepare in advance for the discussion. This will make diagnosis of the problem easier and also make it easier to decide if a customer service visit is necessary: Please make a note of the following information as accurately as possible: • What form does the fault take? • Under what circumstances does the fault occur? Prior to the telephone call it is important that you make a note of the following appliance code numbers that are given on the rating plate: • model description, • PNC code (9 digits), • S No code (8 digits). We recommend that you record the code numbers here so that you always have them to hand: Model: . . . . . . . . . . . PNC: . . . . . . . . . . . S-No: . . . . . . . . . . . When do you incur costs even during the warranty period? • if you could have remedied the fault yourself using the fault table (see section “What to do if …”), • if the customer service technician has to make several journeys because he was not provided with all the relevant information before his visit and therefore, forexample, has to fetch spare parts. These multiple trips can be avoided if you prepare your phone call as described above. 43 From the Electrolux Group. The world´s No.1 choice. The Electrolux Group is the world´s largest producer of powered appliances for kitchen, cleaning and outdoor use. More than 55 million Electrolux Group products (such as refrigerators, cookers, washing machines, vacuum cleaners, chain saws and lawn mowers) are sold each year to a value of approx. USD 14 billion in more than 150 countries around the world. AEG Hausgeräte GmbH Postfach 1036 D-90327 Nürnberg http://www.aeg.hausgeraete.de © Copyright by AEG 822 923 475-A-270104-02 Subject to change without notice
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