Please read and follow the instructions in this bookie Contents page Figures (unfold pages for easy reference) 3-5 Features 6 before using the oven for the first time § To comply with safety regulations we have to jaw your attention o the following T Further technical advice 8 Getting 16 know your oven 9 How to select ihe different corking methods 1011 How to switch off the oven 1t Cooking charts 12113 Defrosting In the hot air oven 4 Preserving in the hot air oven 15 Clock, minute minder, time countrified
Features Figure 1 A Soaking method detector for: Hot air or conventional corking, grilling, Isotherm roasfing/griling 8 Temperature control knob € Oven with interior kg ht and gruff element B 24 hour digital clog with automatic STOP and ARISTOPHANES caking and minute tinder £ Red thermostat light for the oven ¥ Yellow pit ght G Va pour vent {becomes hot wham in use H Handle Before using the oven for the first time To switch on the oven Remove all oven accessories and clean with hot water and washing-up liqu
To comply with safety regulations we have to draw your attention io the following W in all cases the appliance may only he connected 10 the electricity supply by an approved electrician. This will ensure that the legal requirements and the conditions of connection of your focal electricity supply authority are observed.
Further technical advice Cleaning advice W Do not use oven cleaning materials on painted, lacquered, anodized, zing canted ot aluminum pads. 1f you do. damages and prolongations
Getting fo know your oven General Your oven incorporates five cooking methods from which you can choose: 1. Hot air cooking 2. Conventional cooking 3. Griming 4. Diathermy procrastinating 5. Hot air riling For pasting, stewing and baking choose either the tan or the conventional cooking method depending on your personal preference Far talk baking and complete meal cooking choose e fan cooking method as you can cook on several levels simultaneously. This wil save time and energy. Shelf positions Fig.
How to select the different cocking methods 1. Hot air cooking Select (Al on the selector switch {fig. YA} and the required temperate on the oven temperature can trot {fig. 1/8) if you want to use the oven as a hot air oven For cooking times and temperatures consult the relevant saris in this book 2. Conventional electric cooking 1 you want 1o use the oven as a conventional electric oven select £ Lon the selector switch {fig.
How to select the different cooking methods 4. Isotherm roasting/grilling insert the fat fighter Detect [F] on the cooking method selector {fig. 1/4) and the required temperature on the oven temperature control (fig. 1/8). This is an excellent way o roasting meat if you prefer to let the fat and juices drip away from the joint. The Isotherm roasting method gives an all-over brown and crispy finish 1o the joint similar to griming.
Meat and poultry cooking guidelines Mons per Temperature G Beetle) 450y (1 b} :;3' L:] m Beef Prime Cuts Rare 20+ 20 160-180 200-210 170-180 2 idiom 25+ 25 160180 190210 170-180 2 Wei Done 30-35 4 30-35 180180 190-210 170-180 2 Fillet 40-70 2006-220 3 Any weight Less expensive cuts 40 + 35-40 160-170 180-200 2 Lamb 30-35 + 3035 160-180 180-210 170-180 2 Fork 180-180 190-210 170-180 2 veal 30-35 +30-35 160-180 190-210 2 Chicken 20-25 4+ 20-28 170-180 1849-210 176-180 2 Suck 20-25 + 20-26 170-180 180-210 17G-
Baking guidelines fem Minos Temperature °C Sheet) A g White brad large 30-40 200 210-225 2 1 Wholemeal bread large 30-40 200 225-240 t Nooses 12-20 200 225-240 z Sponge cakes 2535 160 180-190 2 1 Swiss roll 1015 180 216-225 2 Victoria sandwich 80z mix) 30-35 160 143 2025 190 1 Maserati cake 6070 160-160 180175 2t Christmas cake 270-360 130 130-140 2 Bake well tart 4555 160-170 180-190 1 Shortbread 4050 140150 150165 2oz Biscuits 170-18G 210-225 3 Yorkshire pudding {argent 30 180-180 225 2 graduation 1015 20
Defrosting in the hot air oven Containers Use ovenproof containers covered with a fid of foot, Shelf position ties 2nd from bosom and place containers either in the enameled pan or an a wire shell Temperatures and times Roadway-made meals are thawed and healed through on 200 °C Ready-to-cask frozen founds are thawed and spooked between 170-200 °C depending on the type of food Times depend on the ype ot food to ho thawed and the temperature defected.
Preserving in the hot air oven important Use only bottling jars wile rubber seas and less feeds Do not use jars with screw tops, bayonet sips or tins For jest results hygienic handling and 8008 quality fresh foods are essential Uss 1o four 1-1 liter jars can be placed in the oven.
Digital clock and minute minder The clack T an your cooker shows you the correct time of day Setting the clock To set the clock, e.g., when using the cooker far the first time or after & power cul, proceed as, follows: 1. Pull out knot 2 the gits wilt rotate in & speeder up fashion 2. When the correct dime appears push in bunion 2 Hefting the minute minder The clock incorporates a minute minder with a buzzer to remind you that a selected cooking dime has elapsed. The minute minder is set as folio 1.
Automatic stop and START/STOP important note After time countrified Coo King always re-soph timer to the manual symbol Setting the automatic stop 1. The green fine on the starting dist § is not visible, urn the change-over button 3 10 {73 and press unbox te starting dial 5 Stops. it will then show e same time as the adjacent digital clock 1. A green line appears on the starting dial when the change-over button is released 2. Leave the change-over button 3 arr 3.
Cleaning and maintenance Cleaning of the oven Be lore cleaning switch off the oven aad ratio it to cool down. For best results the oven should be cleaned after each use &5 rood deposits will dry or bake on when the oven is used again Never use an abrasive such as wire wool, or scouring powder. The following can be used depending on the agree of silage 1. A damp cloth and mild detergent 2.
Cleaning and maintenance Removing the rear pane! Remove the screws and push the panel up to unhook and remove. To replace the rear panel ook it info the brackets at the top first (fig. B/arrows) and thee replace the screws, Removing the fan Remove the nut {fig. 7) by turning 1t clockwise and remove the fan. Clean the tan with hot soapy water, Replace the fan and fasten the nut by turning it anti-clockwise. Removing the shelf supports The shelf supports {fig. 83 can be removed for cleaning.
Va pour vent guard The vapor vent guard is fo be diffed aver the vapor vent on the left of the oven door handle as per illustration, 7S
If you think your cooker is not working properly The indicator tights do not work The oven does not heal up W Check whether the operating sequence has peen jelly carried out B Check whether the fuses in the fuse box are i good working order.
Oven temperature conversion scale Hot air Fahrenheit Celsius Gas Equivalent F °c mark 150 70 175 80 7% 200 e 100 225 10 e 110 250 120 k3 120-130 278 140 t 130-140 300 150 2 140-150 328 180 3 150-160 350 180 4 160-170 375 190 5 170-180 400 200 6 180-190 425 220 7 180-200 450 230 8 200-260 475.525 240-275 9 Temperature conversion chart Please note that the above chart is for guidance only and you may need to adjust the temperatures slightly according 1o the lye of 1000 you are cooking.
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