User manual AEG 41056VH-MN 71L

41056VH User manual Free standing electric cooker 2 Dear Customer Thank you for choosing one of our high quality products. With this appliance you will experience the perfect combination of functional design and cutting edge technology. Convince yourself that our appliances are engineered to deliver the best per formance and control indeed we are setting the highest standards of excel lence. In addition to this you find environmental and energy saving aspects as an inte gral part of our products. To ensure optimal and regular performance of your appliance please read this instruction manual carefully. It will enable you to navigate all processes perfect ly and most efficiently. To refer to this manual any time you need to, we recommend you to keep it in a safe place. And please pass it to any future owner of the appliance. We wish you much joy with your new appliance. 1 3 2 The following symbols are used in this user manual: Important information concerning your personal safety and information on how to avoid damaging the appliance. General information and tips Environmental information Contents 3 Contents Operating Instructions Safety instructions Description of the Appliance General Overview Control Panel Cooking surface Oven Features Oven accessories Before Using for the first time Setting and changing the time Initial Cleaning Using the Rings Setting the heat setting Switching on the dual fry/cook area Residual heat indicator Using the Oven Switching the Oven On and Off Oven Functions Inserting the Combination Shelf, Baking Tray and Roasting Pan Inserting/Removing the Grease Filter Clock Functions Switching Off the Time Display 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 Drying Making Preserves 5 5 7 7 8 9 10 11 12 12 13 14 15 15 15 16 16 17 18 19 20 21 26 26 27 28 30 35 35 36 36 38 38 39 39 40 41 4 Contents 42 42 42 43 43 43 43 44 45 45 46 47 49 52 53 54 55 55 55 56 57 59 Cleaning and Care Outside of the appliance Cooking surface Hob Frame Oven interior Accessories Fat Filter Oven Shelf Runner Cleaning the Oven Shelf Runner Oven Lighting Oven Ceiling Oven door Oven door glass Pan drawer What to do if ... Disposal Instruction on setting up Setting up Making the appliance level Safety information for the installer Guarantee/Customer Service Service Operating Instructions 5 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 engi neers. Considerable danger may result from improper repairs. If repairs be come necessary, please contact our Customer Services or your dealer. Child Safety · Never leave children unsupervised when the appliance is in use. Safety whilst Using · This appliance is intended to be used for cooking, roasting and baking food in the home. · Take care when connecting electric appliances to sockets nearby. Do not allow connecting leads to come into contact with or to catch beneath the hot oven door. · Warning: Risk of burns! The interior of the oven becomes hot during use. · Using ingredients containing alcohol in the oven may create an alcohol air mixture that is easily ignited. In this case, open the door carefully. Do not have embers, sparks or naked flames in the vicinity when opening the door. 6 Safety instructions 3 Information on acrylamides According to the latest scientific knowledge, intensive browning of food, espe cially in products containing starch, can constitute a health risk due to acryla mides. Therefore we recommend cooking at the lowest possible temperatures and not browning foods too much. How to avoid damage to the appliance · 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 dam age 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 damage the oven enamel. · After switching off the cooling fan, do not keep uncovered dishes in the oven. Moisture may condense in the oven interior or on the glass doors and may get into the units. 3 Note on enamel coating Changes in the colour of the oven's enamel coating as a result of use do not af fect the appliance's suitability for normal and correct use. They therefore do not constitute a defect in the sense of the warranty law. Description of the Appliance 7 Description of the Appliance General Overview Control panel Door handle Full glass door Pan drawer 8 Description of the Appliance Control Panel Oven Power Indicator Temperature Pilot Light Time display Clock function buttons Oven Functions Hob Cooking Zone Control Knobs Temperature selector Hob Cooking Zone Control Knobs Description of the Appliance 9 Cooking surface Single cooking zone 1200W Oven steam outlet Single cooking zone 1800W Double ring cooking zone 2200W Residual heat indicator Single cooking zone 1200W 10 Description of the Appliance Oven Features Top heat and heating elements Oven lighting Shelf positions Fat Filter Fan heating element Fan Bottom Heat Oven shelf runners, removable Description of the Appliance 11 Oven accessories Oven shelf For cookware, cake tins, roasts and grilled foods. Baking tray For cakes and biscuits. Roasting Pan For baking and roasting or as a pan for col lecting fat. 12 Before Using for the first time Before Using for the first time Setting and changing the time 3 The oven only operates when the time has been set. When the appliance has been connected to the electrical supply or when there has been a power cut, the function indicator Time flashes automatically. 1. To change a time that has already been set, press the Selection button repeatedly until the function indicator Time flashes. 2. Using the time. or button, set the current After approx. 5 seconds, the flashing stops and the clock displays the time set. 3 The appliance is now ready to use. The time can only be changed if no auto matic function (Cook time or End time ) has been set. Before Using for the first time 13 Initial Cleaning 1 3 You should clean the appliance thoroughly before using for the first time. Wipe the glass ceramic cooking surface with a damp cloth. Attention: Do not use sharp or abrasive cleaning materials. These could damage the surface. For appliances with 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 wash ing 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. 14 Using the Rings Using the Rings 3 When a cooking zone is switched on, it may hum briefly. This is a characteristic of all ceramic glass cooking zones and does not impair either the function or the life of the appliance. Heat settings · Heat settings can be set from 1 9. · Intermediate positions are possible for settings 2 7. 1 = lowest output 9 = highest output = double ring switching 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 front right 2 Hob Cooking Zone Control Knobs 3 The cooker has pop up ring switches. Press the ring switch to use it. The switch will then pop up. Using the Rings 15 Setting the heat setting 1. Select the heat setting. 2. To end the cooking process, turn back to the Off position. Switching on the dual fry/cook area 1 3 The control for the dual fry/cook area is switched on by turning to the right, and cannot be turned past the stop! 1. Turn the dual fry/cook control to the right. Continue turning to Position 9, and onto the symbol (you will feel a slight resistance). The stop position will then be clearly detect able. 2. Finally, turn back to the desired setting. 3. After cooking, turn back to the OFF position. To use the dual fry/cook area again afterwards, the larger ring must be switched back on. Residual heat indicator 1 2 The residual heat indicator lights up, as soon as the corresponding cooking zone is hot. Danger! Risk of burns from residual heat. After being switched off, the cooking zones need some time to cool down. Look at the residual heat indicator. Residual heat can be used for melting and keeping food warm. 16 Using the Oven Using the Oven 3 The oven is equipped with retractable buttons for "Oven functions" and "Tem perature selection". To use, press the relevant button. The button then sticks out. Switching the Oven On and Off Oven Power Indicator Temperature Pilot Light Oven Functions Temperature selector 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 Cooling fan The fan switches on automatically in order to keep the appliance's surfaces cool. When the oven is switched off, the fan continues to run to cool the appliance down, then switches itself off automatically. Using the Oven 17 Oven Functions The oven has the following functions: Oven function Light Fan cooking Application Using this function you can light up the oven interior, e.g. for cleaning. For baking on up to three oven lev els at the same time. Set the oven temperatures 20 40 °C lower than when using Conventional. For baking on one oven level dishes that require more intensive brown ing and a crispy base. Set the oven temperatures 20 40 °C lower than when using Conventional. Rear heating element, fan Heating element/fan Al Gusto Hot air Bottom heat, rear wall heating element, fan Conventional Bottom heat Defrost For baking and roasting on one oven Top heat, bottomheat level. For baking cakes with crispy or crusty bases. Bottom heat For defrosting e. g. flans and gateaux, Fan butter, bread, fruit or other frozen foods. For grilling flat foodstuffs placed in the middle of the grill and for toast ing. For grilling flat foodstuffs in large quantities and for toasting. For roasting larger joints of meat or poultry on one level. The function is also suitable for grati nating and browning. Grill Grill Dual gril Rotitherm Grill, top heat Grill, top heat, fan 18 Using the Oven Inserting the Combination Shelf, Baking Tray and Roasting Pan Inserting the baking tray or roasting pan Insert baking tray or or roasting pan on the telescopic runners of the selected oven lev el so that the two holes engage on the front retaining pins on the telescopic run ners. Inserting the oven shelf: Insert the oven shelf so that the feet point downwards. Insert the oven shelf on the telescopic run ners of the selected oven level. The high rim around the oven shelf is an additional device to prevent cookware from slipping. Inserting the oven shelf and roasting pan together: Lay the oven shelf on the roasting pan. Insert the oven shelf and the roasting pan on the telescopic runners of the selected oven level so that the two holes of the roasting pan engage on the front retaining pins on the telescopic runners. 3 3 To make it easier to insert the insertable component when runners are extended to different extents, lay the insertable component onto the runners at the back, push it in as far as the stop and then lower it onto the retaining pins at the front. Using the Oven 19 Inserting/Removing the Grease Filter Only use the grease filter when roasting to protect the rear heating elements from fat splashes. Inserting the grease filter Hold the grease filter by the grip and insert the two mounts down wards into the opening on the rear wall of the oven (fan opening). Taking out the grease filter Hold the grease filter by the grip and unhook it. 20 Using the Oven Clock Functions Function Indicators Time display Function Indicators Button Selector Button Button Countdown To set a countdown. A signal sounds after the time has elapsed. This function does not affect the functioning of the oven. Cook time To set how long the oven is to be in use. End time To set when the oven is to switch off again. Time To set, change or check the time (See also section "Before Using for the First Time"). Using the Oven 21 3 How to use the clock functions · After a function has been selected, the corresponding function indicator flashes for about 5 seconds. During this period, the desired times can be set using the or button. · When the desired time has been set, the function indicator continues to flash for approx. 5 seconds. After that the function indicator is then lit. The set time begins to run. · Press any of the buttons to stop the audible signal. · The desired oven function and temperature can be selected before or after the clock functions Cook time and End time are set. · When the cooking process is completed, turn the oven function dial and the temperature selector back to the OFF position. 2 Switching Off the Time Display By switching off the time display you can save energy. Switching off the time display Press and hold down any two buttons until the display becomes dark. Switching on the time display Hold down any button until the time reappears in the display. The display can only be switched off if none of the clock functions Cook time End time or Countdown is in use. , 3 22 Using the Oven Countdown 1. Press the Selection button repeatedly until the function indicator Countdown flashes. 2. Using the or button set the desired Countdown (max. 2 hours 30 minutes). After approx. 5 seconds the display shows the time remaining. The function indicator Countdown lights up. When the time has elapsed, the function indicator flashes and an audible signal sounds for 2 minutes. The signal can be stopped by pressing any button. Using the Oven Cook time 1. Press the Selection button repeatedly until the function indicator Cook time flashes. 23 2. Using the or cooking time. button set the desired After approx. 5 seconds the display returns to showing the current time. The function indicator Cook time lights up. When the time has elapsed, the function indicator flashes, an audible signal sounds for 2 minutes and the oven switches itself off. 3. The signal and the programme can be stopped by pressing any button. 24 Using the Oven End time 1. Press the Selection button repeatedly until the function indicator End time flashes. 2. Using the or switch off time. button set the desired After approx. 5 seconds the display returns to showing the current time. The function indicator End time lights up. When the time has elapsed, the function indicator flashes, an audible signal sounds for 2 minutes and the oven switches itself off. 3. The signal and the programme can be stopped by pressing any button. Using the Oven Cook time and End time combined 25 3 Cook time and End time can be used simultaneously, if the oven is to be switched on and off automatically at a later time. 1. Using the Cook time function, set the time required for cooking the dish. In this example, 1 hour. 2. Using the End time function, set the time at which the dish should be ready. In this case 14:05:00. The function indicators Cook time and End time light up and the current time is shown in the display. In this case 12:05. The oven switches on automatically at the time calculated. In this case, at 13:05:00. And switches itself off again when the cooking time entered has elapsed. In this case, at 14:05. 26 Uses, Tables and Tips Uses, Tables and Tips Pans · You can recognise good pans by their bases. The base should be as thick and flat as possible. · Pay particular attention when buying new pans to the diameter of the base. Manufacturers often give only the diameter of the upper rim. · Pots with aluminium or copper bases can cause metallic discolouring on the ceramic glass surface, which is very difficult or impossible to remove. · Do not use cast iron pans or pans with a rough, burred or damaged base. This can produce permanent scratching if the pan is slid across the surface. · When cold, pan bases are normally bowed slightly inwards (concave). They should never be bowed outwards (con vex). · If you wish to use special types of pan (e.g. a pressure cooker, simmering pan, wok, etc.), please observe the manufac turer's instructions. 2 Energy saving tips · Always position pots and pans before switching on the cooking zone. · Whenever possible always position the lids firmly on pots and pans to cover completely. · Switch off the cooking zones before the end of the cooking time to use the resid ual heat such as to keep foods warm or for melting. · The base of the pan should be the same size as the cooking zone. Uses, Tables and Tips 27 Cooking table The information given in the following table is for guidance only. Heat setting 0 1 Cooking process suitable for Residual heat, Off position Keeping Keeping cooked foods warm food warm Melting Hollandaise sauce, melting butter, chocolate, gelatine Simmering rice and milk based dishes Heating up ready cooked meals Steaming vegetables, fish braising meat Steaming potatoes 45 Boiling Cooking larger quantities of food, stews and soups 67 Gentle Frying Heavy Frying Boiling Searing Deep frying Frying escalopes, veal cor don bleu, cutlets, rissoles, sausages, liver, roux, eggs, pancakes, doughnuts Hash browns, loin steaks, steaks, Flädle (pancakes for garnishing soup) 60 150 mins. as required 5 25 mins. 10 40 mins. 25 50 mins. Cover Stir occasionally Cook with lid on Add at least twice as much liquid as rice, stir milk dishes part way through cooking With vegetables add only a little liquid (a few table spoons) Use only a little liquid, e. g.: max. ¼ l water for 750 g potatoes Up to 3 l liquid plus in gredients Turn halfway through cooking Turn halfway through cooking Cooking time Tips/Hints 12 Solidifying Fluffy omelettes, baked eggs 23 Simmer ing on low heat Steaming Braising 34 20 45 mins. 20 60 mins. Steady frying 78 5 15 mins. per pan 9 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. 28 Uses, Tables and Tips Baking Oven function: Fan cooking or Conventional Baking tins · For Conventional dark metal and non stick tins are suitable. · For Fan cooking bright metal tins are also suitable. Oven levels · Baking with Conventional is possible on one oven level. · With Fan cooking you can bake on up to 3 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: z. g., oven levels 1 and 3 3 baking trays: oven levels 1, 3 and 5 Uses, Tables and Tips 29 3 General Instructions · Insert the tray with the bevel at the front. · With Conventional or Fan cooking 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, dough or mixture, the amount and the type of bak ing tin. · We recommend using the lower temperature the first time and then if neces sary, 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 may 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. · Your new oven may bake or roast differently to your previous appliance. So adapt your normal settings (temperature, cooking times) and oven shelf levels to the recommendations in the following tables. With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. 2 30 Uses, Tables and Tips Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes Sponge cake Sponge cake Flan base short pastry Flan base sponge mixture Apple pie Apple pie (2tins Ø20cm, diagonally off set) Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Plaited bread/bread crown Christmas stollen Bread (rye bread) first of all then Cream puffs/eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans made with short pastry Fan cooking Fan cooking Fan cooking Conventional Fan cooking Fan cooking Conventional Fan cooking Conventional Fan cooking Conventional Conventional Conventional Conventional 1 1 1 1 3 3 1 1 1 1 1 3 3 1 150 160 140 160 140 160 170 1801) 150 170 170 190 160 180 160 180 170 190 170 190 160 1801) 0:50 1:10 1:10 1:30 0:25 0:40 0:25 0:40 0:10 0:25 0:20 0:25 0:50 1:00 1:10 1:30 1:10 1:30 0:30 1:10 1:00 1:30 0:30 0:40 0:40 1:00 0:25 0:30 1:00 0:15 0:30 0:10 0:20 0:20 0:40 0:15 0:30 0:35 0:50 Oven function Oven level Temperature °C Time Hr: Mins. Cakes/pastries/breads on baking trays 2301) 160 180 160 1701) 180 2001) 150 160 190 2101) 150 Conventional Conventional Fan cooking Conventional Fan cooking 3 3 3 3 3 Conventional 3 170 0:35 0:50 Fan cooking 3 160 170 0:40 1:20 Uses, Tables and Tips 31 Type of baking Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of top ping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre heat the oven 2) Use the drip tray or roasting tray Oven function Conventional Oven level 3 Temperature °C 160 1801) 180 2001) 200 2201) 200 220 180 200 150 160 140 1601) 150 160 80 100 100 120 150 160 170 1801) 160 140 1) Time Hr: Mins. 0:40 1:20 Fan cooking Fan cooking Fan cooking Fan cooking Fan cooking Fan cooking Conventional Fan cooking Fan cooking Fan cooking Fan cooking Fan cooking Fan cooking Conventional Fan cooking Conventional 1 1 1 1 3 3 3 3 3 3 3 3 3 3 3 3 0:30 1:00 0:10 0:25 0:08 0:15 0:35 0:50 0:06 0:20 0:20 0:30 0:20 0:30 0:15 0:20 2:00 2:30 0:30 0:60 0:20 0:40 0:20 0:30 0:20 0:35 0:20 0:35 0:20 0:30 0:20 0:30 1801) 1) 1701) 32 Uses, Tables and Tips Baking on more than one oven level Fan cooking Type of baking Fan cooking Temperature in °C 160 1801)) 140 160 1/3/5 1/3/5 150 160 140 160 170 80 100 100 120 160 170 170 1801) 160 1401) Time Hours: Mins. Shelf positions from bottom 2 levels 3 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre heat the oven 1/4 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 0:35 0:60 0:30 0:60 0:15 0:35 0:20 0:60 0:25 0:40 2:10 2:50 0:40 1:20 0:30 0:60 0:30 0:50 0:30 0:55 0:25 0:40 Biscuits/small cakes/pastries/rolls Uses, Tables and Tips 33 Tips on Baking Baking results The cake is not browned enough underneath The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short Remedy Place cake lower Use a slightly lower setting Set a longer baking time Baking times cannot be re duced by setting higher tem peratures Use less liquid. Pay attention to mixing times, especially if using mixing ma chines Set oven temperature higher. Set a shorter baking time Set a lower oven temperature and a longer baking time Spread the mixture evenly on the baking tray Take out the grease filter Use a slightly higher oven set ting Take out the grease filter Too much liquid in the mixture Cake is too dry Cake browns unevenly Oven temperature too low Baking time too long Oven temperature too high and baking time too short Mixture is unevenly distributed Grease filter is inserted Cake does not cook in the Temperature too low baking time given Grease filter is inserted 34 Uses, Tables and Tips Table Al Gusto Hot air Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza like dish from Alsace) Piroggen (Russian version of cal zone) 1) Pre heat the oven Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1 Temperature °C 180 2001) 180 200 180 200 160 180 170 190 140 160 140 160 150 170 160 180 250 2701) 160 1801) 250 2701) 180 2001) Time Hr: Mins. 20 30 20 30 45 60 45 60 40 50 60 90 50 60 50 70 50 60 10 20 40 50 12 20 15 25 Uses, Tables and Tips 35 Table for Bakes and Gratins Dish Pasta bake Lasagne Vegetables au gratin1) Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre heat the oven Oven function Conventional Conventional Fan cooking Fan cooking Conventional Conventional Fan cooking Shelf position 1 1 1 1 1 1 1 Temperature °C 180 200 180 200 160 170 160 170 180 200 180 200 160 170 Time Hr: Mins. 0:45 1:00 0:25 0:40 0:15 0:30 0:15 0:30 0:40 0:60 0:30 1:00 0:30 1:00 Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (500 g) Baguettes Oven function Shelf position 3 Temperature °C as per manufac turer's instruc tions 200 220 as per manufac turer's instruc tions as per manufac turer's instruc tions Time as per manufac turer's instruc tions as per manufac turer's instruc tions as per manufac turer's instruc tions as per manufac turer's instruc tions Conventional Fan cooking 3 Conventional 3 Fruit flans Conventional 3 1) Comments: Turn chips 2 or 3 times during cooking 36 Uses, Tables and Tips Roasting Oven function: Conventional or Rotitherm 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 ov en. · To prevent escaping meat juices or fat from burning on to the pan, we recom mend 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. Roasting table Type of meat Beef Pot roast Roast beef or fillet rare medium per cm. of thickness per cm. of thickness Rotitherm Rotitherm 1 1 190 2001) 180 190 1 1.5 kg Convention al 1 200 250 2:00 2:30 per cm. of thickness 0:05 0:06 0:06 0:08 Quantity Ovenfunction Shelf position Tempera ture °C Time Hours mins. Uses, Tables and Tips 37 Type of meat Quantity per cm. of thickness Ovenfunction Shelf position 1 Tempera ture °C 170 180 Time Hours mins. 0:08 0:10 well done Pork Shoulder, neck, ham joint Chop, spare rib Meat loaf Porkknuckle (pre cooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb Game Saddle of hare, leg of hare Saddle of venison Haunch of venison Poultry Poultry portions Half chicken Chicken, poulard Duck Goose Turkey Turkey Fish (steamed) Whole fish 1) Pre heat the oven Rotitherm 1 1.5 kg 1 1.5 kg 750 g 1 kg 750 g 1 kg Rotitherm Rotitherm Rotitherm Rotitherm 1 1 1 1 160 180 170 180 160 170 150 170 1:30 2:00 1:00 1:30 0:45 1:00 1:30 2:00 1 kg 1.5 2 kg Rotitherm Rotitherm 1 1 160 180 160 180 1:30 2:00 2:00 2:30 1 1.5 kg 1 1.5 kg Rotitherm Rotitherm Convention al Convention al Convention al 1 1 150 170 160 180 220 2501) 210 220 200 210 1:15 2:00 1:00 1:30 up to 1 kg 1.5 2 kg 1.5 2 kg 3 1 1 0:25 0:40 1:15 1:45 1:30 2:15 200 250g each 400 500g each 1 1.5 kg 1.5 2 kg 3.5 5 kg 2.5 3.5 kg 4 6 kg Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Rotitherm Convention al 1 1 1 1 1 1 1 200 220 190 210 190 210 180 200 160 180 160 180 140 160 0:35 0:50 0:35 0:50 0:45 1:15 1:15 1:45 2:30 3:30 1:45 2:30 2:30 4:00 1 1.5 kg 1 210 220 0:45 1:15 38 Uses, Tables and Tips Grill Sizes 1 3 Oven function: Grill or Dual gril with maximum temperature setting 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, place the shelf in the recommended shelf position. · Always insert the tray for collecting the fat into the first shelf position from the bottom. · The grilling times are guidelines. · Grilling is particularly suitable for flat pieces of meat or fish. Grilling table Grilling time Food to be grilled Burgers Pork fillet Sausages Fillet steaks, veal steaks Fillet of beef, roast beef (approx. 1 kg) Toast1) Toast with topping 1) Do not pre heat Oven level 1st side 4 4 4 4 3 3 3 8 10 mins. 10 12 mins. 8 10 mins. 6 7 mins. 10 12 mins. 4 6 mins. 6 8 mins. 2nd side 6 8 mins. 6 10 mins. 6 8 mins. 5 6 mins. 10 12 mins. 3 5 mins. Uses, Tables and Tips 39 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 de frosting time. · For defrosting, place the shelf in the 1st oven level from the bottom. Defrosting table Dish Defrosting time mins. 100 140 100 140 90 120 25 35 30 40 30 40 80 100 60 Further defrosting time (mins.) 20 30 20 30 20 30 10 15 10 20 10 15 10 15 60 Cream can also be whipped when still slightly frozen in places Comments Place the chicken on an upturned saucer placed on a large plate Turn halfway through Turn halfway through Turn halfway through Chicken, 1000 g Meat, 1000 g Meat, 500 g Trout, 150g Strawberries, 300g Butter, 250g Cream, 2 x 200g Gateau, 1400g 40 Uses, Tables and Tips Drying Oven function: Fan cooking · Use oven shelves covered with greaseproof paper or baking parchment. · You get a better result if you switch the oven off halfway through the drying time, open the door and leave the oven to cool down overnight. · After this finish drying the food to be dried. Temperature in °C Oven level 1 level 3 3 3 3 3 3 3 3 3 2 levels 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/4 1/4 Time in hours (Guideline) Food to be dried Vegetables Beans Peppers (strips) Vegetables for soup Mushrooms Herbs Fruit Plums Apricots Apple slices Pears 60 70 60 70 60 70 50 60 40 50 60 70 60 70 60 70 60 70 68 56 56 68 23 8 10 8 10 68 69 Uses, Tables and Tips 41 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 shelf 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 sufficient moisture is produced 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). Preserves table The times and temperatures for making preserves are for guidance only. Preserve Soft fruit Strawberries, blueberries, rasp berries, ripe gooseberries Unripe gooseberries Stone fruit Pears, quinces, plums Vegetables Carrots1) Mushrooms Cucumbers Mixed pickles Kohlrabi, peas, asparagus Beans 1) Temperature in°C Cooking time until simmering in mins. Continue to cook at 100°C in mins. 160 170 160 170 160 170 160 170 160 170 160 170 160 170 160 170 160 170 35 45 35 45 35 45 50 60 40 60 50 60 50 60 50 60 50 60 15 15 20 10 15 10 15 5 10 10 15 1) Leave standing in oven when switched off 42 Cleaning and Care 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 scour ers. Outside of the appliance · Wipe the front of the appliance with a soft cloth and warm water and wash ing up liquid. · For metal fronts, use normal commercially available cleaning agents. Cooking surface 1 3 Important: Cleaning agents must not be used on hot glass ceramic surfaces. All clean ing agents must be removed with plenty of clean water, as they can have a corrosive effect when the cooking surface is heated up. Only clean when the surface is cold. Do not use any aggressive cleaning materials, such as grill or oven sprays, rough scour ing agents or scratchy pan cleaners. Clean the glass ceramic cooking surface after every use, when it is hand hot or cold. This prevents food residues from being burnt on. Limestone and water rings, fat splashes and shiny metallic discolorations can be re moved with a standard commercially available cleaner for glass ceramic or stainless steel. Follow the manufacturer's instructions. Light soiling 1. Wipe glass ceramic surface with a damp cloth and a little washing up liquid. 2. Then rub dry using a clean cloth. No cleaning agent residues must remain on the surface. Stubborn residues 1. Use a scraper to remove foods that have boiled over or stubborn splashes. 2. Place the scraper on the glass ceramic surface at an angle. 3. Remove residues by sliding the blade over the surface. You can get scrapers and glass ceramic cleaners from specialist shops. 3 Cleaning and Care 43 1 1 3 Special residues 1. Remove burnt on sugar, melted plastic, tin foil or other materials that melt im mediately, while still hot with a scraper. Attention: There is a risk of burns when using the scraper on the hot cooking zone. 2. Then clean the cooking surface in the normal way when it has cooled down. If the cooking zone that has the melted materials on it has already cooled down, heat it up again before cleaning it. Scratches or dark stains on the glass ceramic surface, that have been made e. g. by pot and pan bottoms with sharp edges, cannot be removed. However they do not affect the cooking surface's ability to function. Hob Frame 1 Important! Do not put vinegar, lemon juice or scale removers on the hob frame, otherwise dull spots will appear. 1. Wipe the frame with a damp cloth and a little washing up liquid. 2. Soften dried dirt with a wet cloth. Then wipe off and rub dry. Oven interior Clean the appliance after each use. In this way, dirt is easier to clean off and is not al lowed 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. Clean stubborn dirt with a special oven cleaner. Important: If using an oven spray, please follow the manufacturer's instructions ex actly. 3 1 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. Fat Filter 1. Clean the fat filter in hot water and washing up liquid or in the dishwasher. 2. Badly burned on soiling can be removed by boiling the filter in a little water to which 2 3 tablespoonsful of dishwasher cleaner has been added. 44 Cleaning and Care Oven Shelf Runner The shelf support rails on the left and right hand sides of the oven can be re moved for cleaning the side walls. Removing the shelf support rails First pull the front of the rail away from the oven wall and then unhitch at the back. 1 Fitting the shelf support rails When inserting the rails, make sure that the retaining pins on the telescopic runners are pointing to the front. To install, first reattach the rails at the back, then put them into position at the front and press them into place. Cleaning and Care 45 Cleaning the Oven Shelf Runner 1 1 1 3 Clean oven shelf runners with hot water and washing up liquid. Important: The oven shelf runners cannot be cleaned in the dishwasher. Important: On no account grease telescopic runners. Oven Lighting 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. 46 Cleaning and Care Oven Ceiling The upper heating element can be folded down to make it easier to clean the oven ceiling. Folding down the heating element Warning: Only fold down the heating ele ment 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. Caution: Do not use force to press the heating element down! The heating ele ment might break. Cleaning the oven ceiling 1 1 1 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. Important: The heating element must be positioned correctly and securely on both sides above the support lug on the inner wall of the oven. Cleaning and Care 47 Oven door For easier cleaning of the oven interior the oven door of your appliance can be taken off its hinges. Removing the oven door from its hinges 1. Open the oven door as far as it will go. 2. Undo the clamping levers (A) on both door hinges fully. 3. Close the oven door as far as the first posi tion (approx. 45°). 3 4. Take hold of the oven door with a hand on each side and pull it away from the oven at an upwards angle (Take care: It is heavy). Lay the oven door with the outer side fac ing downwards on something soft and lev el, for example, a blanket in order to prevent scratches. 48 Cleaning and Care Hanging the oven door back on its hinges 1. From the handle side take hold of the oven door with a hand on each side and hold at an angle of approx. 45°. Position the recesses on the bottom of the oven door on the hinges on the oven. Let the door slide down as far as it will go. 2. Open the oven door as far as it will go. 3. Fold up the clamping levers (A) on both door hinges back into their original positions. 4. Close the oven door. Cleaning and Care 49 Oven door glass 1 The oven door is fitted with two panels of glass mounted one behind the other. The inner panel can be removed for cleaning. Important Rough handling, especially around the edges of the front panel, can cause the glass to break. Removing the door glass 1. Open the oven door as far as it will go. 2. Undo the clamping levers (A) on both door hinges fully. 3. Close the oven door as far as the first posi tion (approx. 45°).