User manual AEG-ELECTROLUX EOB53102X

[. . . ] user manual Built in oven EOB 53102 2 electrolux Electrolux. Thinking of you. Share more of our thinking at www. electrolux. com Contents Safety information Product description Before first use Operation Helpful hints and tips Care and cleaning 2 3 5 6 9 13 What to do if. . . Technical data Installation Technical Assistance and Spare Parts 16 17 17 19 Subject to change without notice Safety information Warning!Should the appliance be passed on to third persons or sold, or if you leave this appliance behind when you move house, it is very important that the new user has access to these user instructions and the accompanying information. [. . . ] When food is heated, it produces steam in the same way as a boiling kettle does. When steam comes in contact of the oven door glass, it will condense and produce water droplets. To reduce condensation, ensure the oven is well heated before placing food in the oven cavity. A short oven preheating (about 10 minutes) will then be necessary before any cooking. We recommend you to wipe away condensation after each use of the appliance. The shelf positions are counted from the bottom of the oven as shown in the diagram. Shelf levels 2 and 4 are fitted with telescopic shelf supports, to allow an easier operation when inserting or removing the shelves. Pull the right and left hand telescopic shelf supports completely out. °C 10 electrolux Place the shelf or the grill pan on the telescopic shelf supports, then gently push them all inside the oven. °C Warning!Do not attempt to close the oven door if the telescopic shelf supports are not completely inside the oven. For baking cakes Cakes require a moderate temperature (normally between 150 °C and 200 °C). In addition, the oven must be heated up beforehand - for about 10 minutes. The oven door should not be opened before at least 3/4 of the set cooking time is up. Normal short pastry dough should be cooked in a mould or tin for 2/3 of total cooking time required and then garnished as desired before being cooked completely. Clearly, the remaining cooking time depends on the type of garnish used (jam, fruit, etc. ). Care should be taken to ensure that any dough and cake mixes are of the right consistency since an unduly moist mix lengthens cooking time unnecessarily. The raw dough or mix should therefore be fairly difficult to detach from the spoon or beater. If three shelves are filled with cakes and tarts simultaneously, it is advisable to slot in an extra shelf between the two lower shelves G For cooking meat and fish Meat cooked in the oven should weigh at least 1 kg to prevent it from becoming too dry during cooking. well cooked on the outside but extremely juicy inside, requires high-temperature cooking (200 °C-250 °C). White meat, poultry and fish instead require low-temperature cooking (150 °C-175 °C) The ingredients for the accompanying sauce or gravy should be put in the baking pan at the very beginning only when cooking times are short. A simple way of checking whether meat is done or not is to press it with a spoon; if the meat does not yield under this pressure it means that it is done to a turn. In the case of roast beef and fillet steaks, the inside of which should remain fairly pink in color, cooking times must be short. The meat can be cooked in a baking pan or else directly on the shelf - in this case a dripping pan must obviously be placed underneath the shelf to collect the juice. Should you cook very fat food, place the meat directly on the grill and the grill over the dripping pan in order not to dirty the oven. [. . . ] Any interventions must be carried out when the appliance is switched off. The manufacturer disclaims any liability if the safety measures are not observed. Before connecting to the electrical supply, please make sure: · The fuse and the domestic electrical installation must be designed for the max. · The domestic electrical installation must be equipped with a proper earth connection in accordance with the regulations in force. [. . . ]