User manual AEG-ELECTROLUX EOB944

[. . . ] Refer to the section "What to do if. . . ". 2 Contents Operating Instructions . Inserting the combination shelf, baking tray and general purpose tray . 5 5 6 7 7 8 8 9 10 10 11 12 13 14 14 15 16 18 18 19 21 24 30 30 30 30 31 31 32 32 33 33 34 34 35 35 36 38 42 43 44 44 45 45 46 46 47 47 48 48 48 48 48 49 49 50 3 Cleaning and Care . . 54 54 54 54 54 55 56 57 58 59 60 60 60 61 61 66 67 Installation Instructions . [. . . ] Be careful to count oven levels starting from the bottom. General Tips · For cooking times longer than 30 minutes or when cooking larger quantities, top up water, if necessary. · With Steam Wet and Interval Steam take out the grease filter; otherwise, cooking time is longer. · If not used for long periods, thoroughly rinse out the water drawer, connecting hoses and steam generator (see Chapter Cleaning and Care). How to use the Steam Cooking Tables The Tables give the required temperature settings, cooking times and oven levels for a selection of typical dishes. · Temperatures and cooking times are for guidance only, as these will depend on the composition and size of the food, the quantity and type of ovenware. · If you cannot find the settings for a particular recipe, look for the one that is most similar. · Unless otherwise stated, the values given in the tables assume that steam cooking is started with the oven cold. 32 Steam Wet The Steam Wet Cooking method of preparation is suitable for all types of food, fresh or frozen. It can be used for cooking, warming, defrosting, poaching or blanching vegetables, meat, fish, pasta, rice, sweet corn, semolina and eggs. A complete menu can be prepared at one time, on the serving dishes, irrespective of quantity or cooking time. For information, see Table. Steam Wet Table Steam Wet (700 ml water) Type of food Risotto Rice Jacket potatoes, medium-sized Boiled potatoes Sauerkraut Ratatouille Brussels sprouts Cauliflower, whole Tomatoes, whole Beetroot, whole Kohlrabi / Celery / Fennel, chopped Courgettes, chopped Carrots, chopped Defrosting and cooking vegetables Blanching beans Blanching vegetables Tender veal ham 1000 g Smoked loin of pork 600-1000 g Warming up meat loaf in 1 cm slices Trout, 170-300 g Eggs, soft Eggs, medium Eggs, hard Oven level 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 Time in mins. 25-30 35-40 45-55 35-40 50-60 25-30 30-35 40-45 15-20 60-70 35-40 20-25 30-35 30-35 20-22 12-15 50-75 45-55 20-25 15-25 8-10 10-12 15-20 33 Fan Cooking and Steam Wet in succession Fan Cooking and Steam Wet can be combined to cook meat, vegetables and side-dishes in the oven one after the other and then using Steam Wet with one another, so that they will be ready to serve at the same time. · Put prepared vegetables and accompaniments in oven-proof dishes and place in the oven with the roast. Unless otherwise stated, the information in the tables assumes starting with a cold oven. 37 Baking Table The stated baking times are for guidance only. Recommended cooking methods, shelf positions and temperatures are printed in bold type. Hot Air Type of pastry or cake Sponge base Pudding bowl or ringshaped cakes Madeira cake (square/rectangular baking tin) Flan case Apple flan, very thin Fairy cakes Shortcrust pastry Large cheesecake Covered fruit pie Cheesecake on the tray Puff pastry French apple tart Sponge cake Sponge cake (DIN) Flan case Swiss roll Yeast dough Pudding bowl/ringshaped cakes Plaited roll/ring, plaited Danish pastry Butter cake/sugar cake sugar-topped cakes Sponge cake with crumble topping Apple crumble (DIN) Cheesecake (tray) Fruit loaf (500 g flour) Pizza (round baking sheet) 150-170 150-170 1 3 160-180 170-190 1 3 45-60 30-40 150-170 150-160* 150-170* 1 3 3 160-180 170-180* 180-200* 2 3 3 25-40 25-30 10-15 150-170* 1 190-200* 1 40-50 140-160 150-170 --1 1 --170-190 170-190 160-180 1 1 2 60-90 + 10 mins. standing time 50-60 50-70 150-170 1 160-180 1 50-70 Temperature in °C Shelf position Conventional Temperature in °C Shelf position Baking time in minutes 140-160 150-170 150-170 150-170 1 3 1 3 150-170 170-190 170-190* 180-190 1 2 1 3 70-80 20-25 45-60 20-30 160-180 3 190-200* 3 25-30 150-170 150-170 150-170 150-170* 230* 3 3 3 3 1 180-190 170-190 170-190 160-180* 230* 3 3 3 3 1 20-40 35-50 45-50 40-70 10-25 38 Hot Air Type of pastry or cake Biscuits Meringues Macaroons Small piped biscuits Anzac nutties Items made with puff pastry Danish pastries Choux pastry Cream puffs Swiss apple pie Swiss cheese pie Spinach/vegetable quiche, quiche lorraine Bread and bread rolls Herb bread Tinned white loaf Unleavened bread, pitta bread Pasta bake Potato gratin Dishes au gratin Hawaiian toast 200-220 3 170-190* 170-190* --180-200 180-200 3 2 --1 2 160-180 ------3 ------80-90* 100-120 140-160 --160-180* 160-180* 3 3 ----3 3 Temperature in °C Shelf position Conventional Temperature in °C Shelf position Baking time in minutes 80-90 150-170 160-180 180-200* 170-190* 3 3 3 2 3 3 150-180 20-30 15-30 25-35 20-30 20-40 25-40 35-50 40-50 40-60 190-210* 3 Shortcrust and rich pastries 210-230* 210-230* 190-210* 1 1 1 190-210* 180-200* 230* 3 1 2 45-60 40-50 15-25 230 3 14-16 39 Pizza Setting The stated baking times are for guidance only. Pizza Setting Type of baking Temperature in °C Short pastry Covered fruit pie Cheesecake (on tray) Blackcurrant cake, to prebake base Blackcurrant cake, to finish baking Puff pastry French apple flan Yeast dough Cheesecake Pizza Biscuits Nut biscuits Kneaded dough Spinach quiche Bread and rolls Unleavened bread Oven bakes and gratins Cheese and leek macaroni * Pre-heat the oven. Oven level Baking time in minutes 150-160 150-160 160-170* 150-160 2 2 2 2 45-60 45-55 15 30 160-170* 150-160 220* 160-170 190-200 200-220* 180-200 2 2 1 1 2 2 1 40-45 35-45 15-20 25 30-35 21 37 Frozen foods Type of pastry or cake Temperature in °C Pizza setting Shelf position Lay on the grill tray, insert baking tray below (shelf position in accordance with the manufacturer's instructions as stated on the package) Baking time in minutes Follow the manufacturer's instructions as stated on the package Frozen pizza Follow the manufacturer's instructions as stated on the package Also observe the manufacturer's instructions for all other frozen products. 40 Tips for Baking Baking result The cake is undercooked at the bottom Possible cause Wrong shelf position Solution Insert the cake at a lower shelf position Set to a lower temperature The cake collapses (is sticky, Cooking temperature too high soft in the middle, damp patches) Cooking time too short Increase cooking time Cooking times may not be reduced by using a higher cooking temperature Next time use less liquid. Check that you have beaten the mixture for the correct length of time, particularly when using a food-processor Set a slightly higher baking temperature next time Reduce cooking time Set to a lower temperature and increase cooking time Spread mixture evenly on the baking tray Remove fat filter Set a slightly higher baking temperature next time Removing the fat filter Too much liquid in mixture Cake is too dry Cooking temperature too low Cooking time too long Cake is unevenly browned Cooking temperature too high and cooking time too short Mixture is spread unevenly Fat filter is still in position Cooking time too long Temperature too low Fat filter is still in position 41 Roasting Use the hot air oven function to raost. Roasting dishes · Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). · When using roasting dishes with plastic handles take care that that these are heat resistant (please read the manufacturer's instructions). · You can place large roasts directly in the drip tray or on the oven shelf with a drip tray placed underneath (e. g. · We recommend roasting all lean types of meat in a roasting pan with a lid (e. · You can cook all types of meat which are to have a crust in a roasting pan without a lid (e. g. pork, meat loaf, lamb, mutton, duck, 1 -2 knuckles, 1 2 chickens, small poultry, roast beef, fillet, game). 3 The oven will become less dirty if you use pans when roasting. Tips on using the roasting chart In the table you will find information concerning the suitable oven function, temperature setting, cooking time and oven level for different types of meat. [. . . ] Put the metal frame and seal back in place, insert screws, and tighten. Replace the side rails. 57 Oven Door The door of your appliance may be removed for cleaning. Removing the oven door 1. Grip the oven door with both hands and close it about 3/4 going past the point of resistance. Place the door, outer surface downwards, on a soft, flat surface, (for example on a blanket) to avoid scratches. Hanging the oven door 1. [. . . ]