User manual AEG-ELECTROLUX EDBS2300

[. . . ] The installation work must be undertaken by a qualified electrician/competent person. NOTE: It is imperative that the appliance is left in the base to protect both the appliance and the floor. All packaging, both inside and outside the appliance must be removed before the appliance is used. It is dangerous to alter the specifications or modify the appliance in any way. [. . . ] When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. It is recommended that when baking larger quantities, the shelf positions should be evenly spaced to suit the load being cooked. The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. Refer to the recommendations given in the oven cooking chart, on page 19. For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven. 18 FAN OVEN COOKING CHART The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by a further 10°C to suit individual preferences and requirements. Note: Shelf positions are counted from the bottom of the oven. FOOD Biscuits Bread Bread Rolls / Buns Cakes: Small & Queen Sponges Victoria Sandwich Madeira Rich Fruit Christmas Gingerbread Meringues Flapjack Shortbread Baked Custard Casseroles : Beef / Lamb Chicken Convenience Foods Fish Fish Pie - potato topped Fruit Pies, Crumbles Milk Puddings Pasta / Lasagne etc. Pastry : Choux Eclairs/profiteroles Flaky / Puff pies Shortcrust Mince pies Meat pies Quiche, Tarts, Flans Roast Meat / Poultry Scones Shepherds Pie Soufflés Vegetables : Baked Jacket Potatoes Roast Potatoes Yorkshire Puddings - Large - Individual SHELF POSITION TEMP (°C) 160 -190 210 -220 210 -220 160 -170 160 -170 160 -170 140 - 150 140 -150 130 - 140 140 -150 90 - 100 170 - 180 140 - 150 140 - 150 140 - 150 160 -180 According to Manufacturers Instructions 150 - 170 190 - 200 180 -190 130 - 140 180 - 190 160 - 170 210 - 220 Shelf positions are not critical but ensure that oven shelves are evenly spaced 170 - 180 210 - 220 180 - 190 160 - 180 200 -210 190 - 200 170 - 180 190 - 200 200 - 210 210 -220 210 -220 when more than one is used 19 ROASTING CHART ROASTING CHART INTERNAL TEMPERATURES Rare : 50 - 60°C; Medium : 60 - 70°C; Well Done : 70 - 80°C MEAT Beef Beef, boned Mutton and Lamb Pork and Veal Ham Chicken Turkey and Goose Duck Pheasant Rabbit Potatoes with meat Potatoes without meat FAN OVEN 160 - 180°C 160 - 180°C 160 - 180°C 160 - 180°C 160 - 180°C 160 - 180°C 160 - 180°C COOKING TIME 20 - 35 min per ½kg/1lb and 20 - 35 min over 20 - 35 min per ½kg/1lb and 25 - 35 min over 25 - 35 min per ½kg/1lb and 25 - 35 min over 30 - 40 min per ½kg/1lb and 30 - 40 min over 30 - 40 min per ½kg/1lb and 30 - 40 min over 15 - 20 min per ½kg/1lb and 20 min over 15 - 20 min per ½kg/1lb up to 3½kg/7lb then 15 min per ½kg/1lb over 3½kg/7lb 25 - 35 min per ½kg/1lb and 25 - 35 min over 35 - 40 min per ½kg/1lb and 35 - 40 min over 20 min per ½kg/1lb and 20 min over according to size according to size 160 - 180°C 160 - 180°C 160 - 180°C 160 - 180°C 180 - 190°C The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints. Wrap joints in foil if preferred, for extra browning uncover for the last 20 - 30 min. Ensure that all parts are well rinsed and thoroughly dry before attempting to replace the outer door glass. If the door glass panel becomes chipped or has deep scratches the glass will be weakened and must be replaced to prevent the possibility of the panel shattering. Please contact your local Service Force Centre who will be pleased to advise further. Grill Door Trim 24 TO REPLACE THE OUTER DOOR GLASS 1. Holding the door glass panel with both hands, gently place the locators into the holes of the brackets at the bottom of the oven door. Holding the door glass with your left hand, use your right hand to open the oven door. Bring the door gently towards the glass panel ensuring the screw location holes line up. Hold the glass in place with one hand and insert the cross head screws with washers into the location holes with the other hand. Tighten the screws positively with a Pozidrive screwdriver before closing the oven door. DO NOT attempt to use the oven without the glass being in place. TO CLEAN THE INNER GLASS DOOR The inner glass door is not removable. DO NOT use abrasives as they may damage the glass or seal. CLEANING THE OVEN AND GRILL COMPARTMENT The Stayclean surface on the rear oven panel in the fan oven should not be cleaned manually. The vitreous enamel in the grill compartment and the fan oven base and sides can be cleaned using normal oven cleaners or aerosol oven cleaners with care. [. . . ] If necessary, make arrangements to ensure the work surface below which the oven will rest is level. Fig. 5 Drill two pilot screw holes into the sides of the adjacent cabinets, in the positions indicated by Fig. 6 Fit the appliance mounting brackets using the two holes indicated in Fig. 7 to the adjacent cabinets ( Ref. 7 35 INSTALLATION INSTRUCTIONS Check that the mounting brackets are level. [. . . ]