User manual AEG-ELECTROLUX EKT6045X

[. . . ] USER MANUAL 6045 Model EKT6045 IMPORTANT SAFETY INFORMATION These warnings are provided in the interests of your safety. Ensure that you understand them all before installing or using the appliance. If you are unsure about any of the meanings of these warnings contact the Customer Care Department. The handles of saucepans, which are smaller than the heated area on the hob, will become hot. [. . . ] There should always be at least 2. 5cm (1") between the top of the food and the grill element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc. , place the tins or baking trays centrally on the shelf. Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray or dish to allow for maximum circulation. Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning. The material and finish of the baking tray and dishes used will affect the degree of base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. · · · · · · · For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven. Do not place cookware and cooking pots with rough bases e. g. cast iron on the oven door as damage to the glass may occur. 23 MAIN OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10°C to suit individual preferences and requirements. FAN OVEN CONVENTIONAL OVEN APPROX COOK TIME (m) Food Position Cooking Temp °C 180 - 190 200 - 220 130 - 160 160 ­ 170 160 - 170 140 - 150 130 - 140 130 - 140 Shelf Position 4 3 3 4 3 3 3 2 Cooking Temp °C 180 - 190 210 - 220 150 - 180 170 - 180 170 - 180 160 - 170 150 - 160 130 - 140 Biscuits Bread Casseroles Cakes: Small & Queen Sponges Madeira Rich Fruit Christmas Convenience Foods Fish Fruit Pies and Crumbles Milk Puddings Pastry: Choux Shortcrust Flaky Puff Plate Tarts Quiches/Flans Scones Shelf positions are not critical but ensure that oven shelves are evenly spaced when more than one is used 10 - 20 25 - 30 1½ - 2½h 18 - 25 20 - 30 1¼ - 1½h 2 - 2½h 3 - 4½h depends on size 20 - 30 40 - 60 1½ - 2h 30 - 35 15 - 20 25 - 40 25 - 40 25 - 45 25 - 45 8 - 12 Follow manufacturer's instructions 170 - 190 3 170 - 190 190 - 200 3 190 - 200 130 -140 3 130 - 140 190 - 200 3 160 - 170 190 - 200 3 190 - 200 210 - 220 3 210 - 220 210 - 220 3 210 - 220 180 - 190 3 190 - 200 170 - 180 3 190 - 200 210 - 220 4 220 - 230 Note: Shelf positions are counted from the bottom of the oven. 24 ROASTING CHART INTERNAL TEMPERATURES ­ Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C MEAT Beef/ Beef boned Mutton/Lamb TEMPERATURE 160-180°C 160-180°C COOKING TIME 20-35 minutes per ½kg (1lb) and 20-35 minutes over 25-35 minutes per ½kg (1lb) and 25-35 minutes over 30-40 minutes per ½kg (1lb) and 30-40 minutes over 15-20 minutes per ½kg (1lb) and 20 minutes over 15-20 minutes per ½kg (1lb) up to 3½kg (7lb) then 10 minutes per ½kg (1lb) over 3½kg (7lb) 25-35 minutes per ½kg (1lb) and 25-30 minutes over 35-40 minutes per ½kg (1lb) and 35-40 minutes over 20 minutes per ½kg (1lb) and 20 minutes over Pork/Veal/Ham 160-180°C Chicken 160-180°C Turkey/Goose 160-180°C Duck 160-180°C Pheasant 160-180°C Rabbit 160-180°C The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 20 ­ 30 min. cooking time. 25 PIZZA This setting can be used for foods such as pizza where base browning and crispness are required. The lower element operates in conjunction with the oven fan. USING PIZZA · · · · · · The oven must be switched on ( ) before setting any cooking function or programme. Press the Oven Cavity selector until the main oven cavity indicator is illuminated. If you wish to alter the set temperature, you may do so by pressing or until the required temperature setting is reached. The function neon will go out and the display will return to the time of day. THINGS TO NOTE HINTS AND TIPS · · The oven light will illuminate. The heat indicator neons will flash until the oven has reached the desired temperature and then stop, an audible signal will sound. When the oven has been switched off the bars that are still lit indicate the remaining residual heat in the oven. If it is necessary to reach the required temperature in a shorter time, the Fast Heat Function can be used. If an automatic programme has been set, the oven fan and light do not come on until cooking begins. This is quite normal. · · · · Single level cooking using the middle shelf position gives best results. Ensure that food is placed centrally on the shelf for maximum air circulation. [. . . ] Connection to the electricity supply must be carried out by a qualified electrician/competent person. The electrical connection should be made using a double pole isolating switch (cooker socket) with at least 3mm contact separation in all poles. The cable must have conductors of sufficiently high crosssectional area to prevent overheating and deterioration. The recommended cross-section area is six square millimetres (6. 00mm2). [. . . ]