User manual AEG-ELECTROLUX EOB53020X

[. . . ] Thinking of you. Share more of our thinking at www. electrolux. com Contents Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 32 35 36 38 5 Subject to change without notice The following symbols are used in this user manual: 1 Important information concerning your personal safety and information on how to avoid damaging the appliance. 3 General information and tips 2 Environmental information electrolux 3 1 Safety instructions 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. [. . . ] If baking cakes on baking trays or in tins on more than one level, baking time may be extended by 10-15 minutes. g, quiche lorraine) Cheesecake Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional Convection with ring heating element Conventional 1 1 1 1 3 3 1 1 1 1 1 150-160 140-160 140 160 170-180 1) Oven function Oven level Temperature C Time Hr: Mins. 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 1:00-1:30 150-170 170-190 160 180 160-180 170-190 Cakes/pastries/breads on baking trays 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 Conventional Conventional Conventional 3 3 1 170-190 160-1801) 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 150 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 Conventional Conventional Convection with ring heating element Conventional Convection with ring heating element Conventional 3 3 3 3 3 3 170 0:35-0:50 Convection with ring heating element 3 160-170 0:40-1:20 16 electrolux Type of baking Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)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) Time Hr: Mins. 0:40-1:20 Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element 1 1 1 1 180-2001) 200-2201) 200-220 180-200 0:30-1:00 0:10-0:25 0:08-0:15 0:35-0:50 Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional 3 3 3 3 3 3 3 3 3 3 3 3 150-160 140 1601) 150-160 80-100 100-120 150-160 170-1801) 1601) 1801) 1401) 1701) 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 electrolux 17 Baking on more than one oven level Convection with ring heating element Convection with ring heating element Type of baking Temperature in C Shelf positions from bottom 2 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake 1/4 1/3 ----160-1801)) 140-160 3 levels Time Hours: Mins. 0:35-0:60 0:30-0:60 Biscuits/small cakes/pastries/rolls 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 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 1/3/5 1/3/5 --------------150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 1401) 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 18 electrolux 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 reduced by setting higher temperatures Use less liquid. Pay attention to mixing times, especially if using mixing machines 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 setting Take out the grease filter Too much liquid in the mixture Cake is too dry Oven temperature too low Baking time too long Cake browns unevenly Oven temperature too high and baking time too short Mixture is unevenly distributed Grease filter is inserted Cake does not cook in the baking time given Temperature too low Grease filter is inserted Pizza setting table Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1 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 calzone) 1) Pre-heat the oven Temperature C 180 - 2001) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 - 270 1) 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 - 25 160 - 1801) 250 - 2701) 180 - 2001) electrolux 19 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 Convection with ring heating element Convection with ring heating element Conventional Conventional Convection with ring heating element 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 Fruit flans Oven function Conventional Convection with ring heating element Conventional Conventional Shelf position 3 3 3 3 Temperature C as per manufacturer's instructions 200-220 as per manufacturer's instructions as per manufacturer's instructions Time as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions 1) Comments: Turn chips 2 or 3 times during cooking Roasting Oven function: Conventional or Convection grilling 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. All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. 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. 3 Tips on using the roasting chart 20 electrolux 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 Shelf position Temperature C 200-250 Type of meat Beef Pot roast Roast beef or fillet - rare - medium - well done Pork Shoulder, neck, ham joint Chop, spare rib Meat loaf Porkknuckle (precooked) 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 Quantity Ovenfunction Time Hours mins. 2:00-2:30 per cm. of thickness Convection grilling Convection grilling Convection grilling 1 1 1 190-2001) 180-190 170-180 0:05-0:06 0:06-0:08 0:08-0:10 1-1. 5 kg 1-1. 5 kg 750 g-1 kg 750 g-1 kg Convection grilling Convection grilling Convection grilling Convection grilling 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 Convection grilling Convection grilling 1 1 160-180 160-180 1:30-2:00 2:00-2:30 1-1. 5 kg 1-1. 5 kg Convection grilling Convection grilling 1 1 150-170 160-180 1:15-2:00 1:00-1:30 up to 1 kg 1. 5-2 kg 1. 5-2 kg Conventional Conventional Conventional 3 1 1 220-2501) 210-220 200-210 0:25-0:40 1:15-1:45 1:30-2:15 electrolux 21 Type of meat Poultry Poultry portions Half chicken Chicken, poulard Duck Goose Turkey Turkey Fish (steamed) Whole fish 1) Pre-heat the oven Quantity Ovenfunction Shelf position Temperature C Time Hours mins. 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 Convection grilling Convection grilling Convection grilling Convection grilling Convection grilling Convection grilling Convection grilling 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 Conventional 1 210-220 0:45-1:15 Grill sizes Oven function: Grill or Dual grill with maximum temperature setting 1 Important: Always grill with the oven door closed. 3 The empty oven should always be pre heated with the grill functions for 5 minutes. Always insert the tray for collecting the fat into the first shelf position from the bottom. Grilling is particularly suitable for flat pieces of meat or fish. 22 electrolux Grilling table Grilling time Food to be grilled Burgers Pork fillet Sausages Fillet steaks, veal steaks Fillet of beef, roast beef (approx. --- Toast with topping 1) Do not pre-heat Defrosting Oven function: Defrost ture setting) (no tempera- Defrosting table Defrosting time mins. 100-140 100-140 90-120 25-35 30-40 30-40 80-100 60 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. Dish Further defrosting time (mins. ) 20-30 20-30 20-30 10-15 10-20 10-15 10-15 60 Comments Place the chicken on an upturned saucer placed on a large plate Turn halfway through Turn halfway through Turn halfway through ------Cream can also be whipped when still slightly frozen in places --- Chicken, 1000 g Meat, 1000 g Meat, 500 g Trout, 150g Strawberries, 300g Butter, 250g Cream, 2 x 200g Gateau, 1400g electrolux 23 Drying Oven function: Convection with ring heating element 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. Oven level 1 level 3 3 3 3 3 Food to be dried Vegetables Beans Peppers (strips) Vegetables for soup Mushrooms Herbs Fruit Plums Apricots Apple slices Pears Temperature in C 2 levels 1/4 1/4 1/4 1/4 1/4 Time in hours (Guideline) 60-70 60-70 60-70 50-60 40-50 6-8 5-6 5-6 6-8 2-3 60-70 60-70 60-70 60-70 3 3 3 3 1/4 1/4 1/4 1/4 8-10 8-10 6-8 6-9 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. [. . . ] cut-outs, fuses (screw fuses are to be taken out of the holder), RCD's and contactors. Built-in ovens and built-in cooking surfaces are fitted with special connection systems. For safety reasons, they must only be combined with appliances from the same manufacturer. electrolux 33 34 electrolux electrolux 35 Disposal 2 Packaging material The packaging materials are environmentally friendly and can be recycled. Please dispose of the packaging materials in the appropriate container at the community waste disposal facilities. 2 Old appliance 1 The symbol on the product or on its packaging indicates that this product may not be treated as household waste. [. . . ]