User manual AEG-ELECTROLUX ETN12011HKM100

[. . . ] Good luck! 4 electrolux contents Contents Safety instructions Description of the Appliance Before Using for the first time Using the Oven Uses, Tables and Tips Cleaning and Care What to do if . . . Installation Instructions Disposal Service 5 7 10 12 28 45 56 58 64 66 The following symbols are used in this user manual: 1 3 2 Important information concerning your personal safety and information on how to avoid damaging the appliance. General information and tips Environmental information safety instructions electrolux 5 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. [. . . ] 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 baking tin. · We recommend using the lower temperature the first time and then if necessary, 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 1015 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. · 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. 30 electrolux uses, tables and tips Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche 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 1 150-160 50-60 Oven function Oven Temperature level °C Time Mins. Madeira cake/fruit cakes 1 140-160 60-80 Sponge cake 1 140 30-40 Sponge cake Flan base - short pastry 1 3 160 170-180 1) 30-40 20-25 Flan base - sponge mixture 3 150-170 25-30 Apple pie Apple pie (2tins Ø20cm, diagonally off set) Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake 1 1 170-190 160 50-60 60-80 1 1 180 160-180 60-80 45-55 1 170-190 80-90 uses, tables and tips electrolux 31 Type of baking 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 Butter plait Oven function Oven Temperature level °C 3 3 1 170-190 160-1801) 2301) 160-180 160-1701) 180-200 1) Time Mins. 45-55 50-60 10 30-60 30-45 10-20 20-30 Cakes/pastries/breads on baking trays Conventional Conventional Conventional Conventional Conventional Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Conventional 3 3 3 150-160 3 3 190-2101) 170-1801) 20-30 40-50 Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans (made with yeast dough/ sponge mixture)2) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) 3 150 40-50 3 170 40-50 Convection with ring heating element Conventional 3 160-170 50-70 3 160-1801) 50-70 Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element 1 180-2001) 30-50 Pizza (thin crust) 1 200-2201) 15-25 Unleavened bread 1 200-220 10-20 Tarts (CH) 1 180-200 40-55 32 electrolux uses, tables and tips Type of baking Biscuits Short pastry biscuits Oven function Oven Temperature level °C 3 150-160 Time Mins. 15-25 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 Viennese whirls 3 140 25-35 Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons 3 3 1601) 160-170 20-30 15-25 3 80-100 90-150 3 100-120 60-90 Biscuits made with yeast dough Puff pastries 3 150-160 20-40 3 170-1801) 20-30 Rolls 3 1801) 20-35 Rolls Small cakes (20per tray) 3 3 2001) 1401) 20-35 20-30 Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray 3 1701) 20-30 uses, tables and tips electrolux 33 Baking on more than one oven level Convection with ring heating element Convection with ring heating element Type of baking Temperature in °C Time Mins. Shelf positions from bottom 2 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 3 levels ----1/3/5 1/3/5 --------------160-1801) 140-160 150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 1401) 35-45 25-35 20-30 30-40 20-30 90-150 60-90 30-40 25-35 30-40 25-40 1/4 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 Biscuits/small cakes/pastries/rolls 34 electrolux uses, tables and tips Tips on Baking Baking results Possible cause 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. · When making preserves, the first shelf position from the bottom is the one most used. Preserves table The times and temperatures for making preserves are for guidance only. Preserve Soft fruit Strawberries, blueberries, raspberries, ripe gooseberries Unripe gooseberries Stone fruit Pears, quinces, plums Vegetables Carrots1) Mushrooms1) Cucumbers Mixed pickles Kohlrabi, peas, asparagus Beans 160-170 160-170 160-170 160-170 160-170 160-170 50-60 40-60 50-60 50-60 50-60 50-60 5-10 10-15 --15 15-20 --160-170 35-45 10-15 160-170 160-170 35-45 35-45 --10-15 · 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. 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 3560 minutes with 1 litre jars), switch the oven off or reduce the temperature to 100°C (see table). Temperature in°C Cooking time until simmering in mins. Continue to cook at 100°C in mins. 1) Leave standing in oven when switched off cleaning and care electrolux 45 Cleaning and Care Clean the appliance after each use. In this way, residue is easier to clean off and does not have the chance to burn on. Residue that is not removed may cause changes to the surface colour when Pyroluxe is used. After every use, wipe the oven with a solution of washing-up liquid and allow to dry. Warning: First switch off the appliance and let it cool down before carrying out any cleaning. Warning: For safety reasons, do not clean the appliance with steam blasters or high-pressure cleaners. Attention: Do not use any corrosive cleaning fluids, sharp objects or stain removers. [. . . ] · The built-in unit must meet the stability requirements of DIN 68930. · 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. The use of thermal insulation bars is not permitted in cookers and ovens with Pyroluxe, if the recess has a back wall and a solid bottom to the compartment. [. . . ]