User manual AEG-ELECTROLUX TRI ETN1003V KM UKOK

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Manual abstract: user guide AEG-ELECTROLUX TRI ETN1003V KM UKOK

Detailed instructions for use are in the User's Guide.

[. . . ] These operating instructions contain information on steps you can take yourself to rectify a possible malfunction. Refer to the section "What to do if. . . ". 1 3 2 2 Contents Safety . 5 6 7 7 8 8 9 9 9 10 11 11 12 12 13 14 14 15 16 16 18 21 22 24 24 26 27 28 29 29 29 29 30 31 32 33 34 3 What to do if . . . . 35 36 36 36 38 39 4 1 Safety Electrical Safety · The appliance may only be connected by a registered specialist. [. . . ] For grills: Insert the tray at the desired position. 14 Mechanical Door Lock When the appliance is delivered, the door lock is deactivated. Activate the door lock Pull the safety catch forwards until it locks in place. Open the oven door: 1. Shut the door. 3. Open the doors. Close the oven door Close the door without pressing the safety catch. Deactivating the door lock Press the safety catch back into the panel. Switching off the appliance does not cancel the mechanical door lock. 3 15 Uses, Tables and Tips Baking Use either the fan assisted ¤ function or Top/Bottom ¡ heating for baking. Baking tins · Dark metal or coated tins are suitable for Top/Bottom ¡ heating. · Light metal/glass/ceramic containers are also suitable for fan-assisted ¤ baking. Tray levels · With Top/Bottom ¡ heating, baking can be done on one tray. · With the fan-assisted ¤ feature, you can bake flat, dry cakes and pastries on two trays at the same time. After-heating 50-60 60-80 140-160 1 160-180 1 50-70 Temperature in °C Shelf position Top/Bottom heat ¡ Temperature in °C Shelf position Baking time in minutes (suggested) 140-160 2 150-170 1 45-60 140-160 150-170 150-170 1 3 1 150-170 170-190* 170-190* 1 2 1 70-90 20-25 50-80 150-170 --- 1 --- 170-190 160-180* 1 3 Fan-assisted circulation ¤ Baking type Raised pastry Ring cakes Plaited yeast cakes/ring cakes, buns Cakes with cream filling, sugar/almond toppings With sugar vermicelli Fruit cakes (tray) with sugar vermicelli (DIN) Ringcake Frankfurter ring cake (half tin) Cheese cake (tray) Biscuits Meringues Macaroons Small biscuits & cakes Walnut cakes Puff pastry Cheese/ poppyseed/ caraway straws (aperitif biscuits) Small pastries 80-100* 120-140 140-160 --170-190 * Top/Bottom heat ¡ Temperature in °C Shelf position Baking time in minutes (suggested) Temperature in °C Shelf position 140-160 150-170 1 3 160-180 170-190* 1 3 50-70 30-40 160-170 3 180-200* 3 25-30 150-170 3 170-190 3 20-40 150-160 140-160 140-160 3 1 2 170-190 160-180 150-170 170-190* 3 1 1 35-50 50-70 45-60 140-160 3 3 50-70 3 3 3 --3 100-120 140-160* 160-180* 170-180 190-210 * 3 3 3 2 3 100-120 20-30 15-40 25-30 20-40 180-190* 140-160* 3 200-210* 170-190* 3 10-15 3 3 20-40 19 Fan-assisted circulation ¤ Baking type Choux pastry Cream puffs Creative pastries Swiss apple tart Swiss cheese tart Spinach cake, Quiche Bread and rolls Current rolls Milk rolls Rye bread, brown bread White bread (tin) Unleavened bread, Pitta Soufflé Pasta soufflé Potatoes au gratin Au gratin' dishes "Hawaii" toast * Pre-heat the oven Top/Bottom heat ¡ Temperature in °C Shelf position Baking time in minutes (suggested) Temperature in °C 170-190* 180-200* 180-200* 170-190 Shelf position 3 190-210 210-230* 210-230* 180-200 3 25-40 1 1 1 2 2 1 35-50 35-50 35-50 180-190 160-170 190-200 170-180 220-230* 3 3 2 or 3 2 2 190-210 180-190 190-210 180-200 230-250* 3 3 2 2 1 10-15 10-15 45-65 40-45 15-25 180-200 180-200 2 2 190-210 190-210* 1 1 40-50 50-65 250 3 5-8 20 Roasts For roasts, use the Fan-assisted ¤ or Top/Bottom Heat ¡ oven features. Ovenware · Any heat-resistant dish is suitable for roasting (please read the manufacturer's instructions). Preserving jars · When preserving use only commercially available jars that are the same size. 3 Jars with twist-off tops or with a bayonet fastening and metal containers are not suitable. Shelf positions · Use the 1st shelf position from the bottom for preserving. · Position the jars on the baking tray so that they do not come into contact with one another. 1/2 litre of water into the baking tray to create sufficient moisture in the oven. · As soon as bubbles begin to appear in the first jars (for 1-litre jars this takes about 35-60 minutes), switch off the oven or reduce the temperature to 100 °C (see table). Preserving Table The states preserving times and temperatures are for guidance Cooking Continued Tempertime until cooking ature in bubbles form at 100 °C °C Mins. Standing time with oven switched off Preserves Soft fruit Strawberries, blueberries, 160-170 raspberries, ripe gooseberries Unripe gooseberries 160-170 35-45 - - 35-45 10-15 - Fruit with stones Pears, quinces, 160-170 plums 35-45 10-15 27 Preserves Continued Cooking Tempercooking time until ature in bubbles form at 100 °C °C Mins. Mins. Standing time with oven switched off Vegetables Carrots Mushrooms Gherkins Mixed Pickles Kohlrabi, peas, asparagus Beans Plum purée 160-170 160-170 160-170 160-170 160-170 160-170 160-170 50 50-60 40-60 50-60 50-60 50-60 50-60 45 5-10 10-15 15 15-20 6-8 timer 60 60 - Preparing dried foods Fan-assisted ¤ Temperature Tray position from Suggested in °C bottom time in hours 1 Tray Apple slices Mushrooms 75 50 3 3 2 Trays 4+2 4+2 6 h 10 min. 6-8 28 Cleaning and Care 1 Warning: For safety reasons cleaning the appliance with a steam jet cleaner or high-pressure water cleaner is not permissible! Exterior of the Appliance · Wipe the front of the appliance with a soft cloth dipped in warm soapy water. · Use commercially available cleaners for metal fronts. Oven Interior 1 Warning: The oven must be switched off and cold before cleaning. This is the easiest way to remove spills and prevents them being burnt on. 2. Every time you use the oven, wipe it out afterwards with water and washing-up liquid, then dry. [. . . ] 6. Close the oven door 33 Oven door glass 1 1 The oven door has two glass plates, set next to each other. 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. Rough handling of the glass, especially at the edges of the front plate, may cause it to break. [. . . ]

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