User manual AEG-ELECTROLUX TR ETN1223V UK ELUX

[. . . ] Refer to the section "What to do if. . . ". 2 Contents Safety . 4 5 6 6 7 7 8 9 9 10 11 12 12 13 13 14 15 15 16 24 25 25 27 30 31 32 33 33 34 35 36 37 37 37 37 37 38 39 40 41 42 44 45 45 45 46 47 3 1 Safety Electrical Safety · The appliance may only be connected by a registered specialist. · In the event of any faults or damage to the appliance: remove fuses or switch off. · It is not permissible to clean the appliance with a steam or high pressure cleaner for safety reasons! [. . . ] To switch off the signal, press the H button. 3 Whenfalls core temperature gauged within the the the meat below the set core temperature, oven automatically switches itself on again in order to keep the meat warm. 1 Warning: The meat probe is hot. There is a risk of being burned when removing the plug and the tip of the meat probe. Remove the meat probe's plug from the socket and remove the meat from the oven with the meat probe still inserted. Switch off the appliance if required. Changing the core temperature: Even after the temperature has been set it can be changed by pressing + or - a number of times. 23 Mechanical Door Lock When the appliance is delivered, the door lock is deactivated. Activate the door lock Pull the safety catch forwards until it locks in place. Open the oven door: 1. Open the doors. Close the oven door Close the door without pressing the safety catch. Deactivating the door lock Press the safety catch back into the panel. the mechanical door lock. 3 Switching off the appliance does not cancel 24 Uses, Tables and Tips Baking For baking use the hot air ¥ oven function or conventional ¡. 3 Whenthe baking time will be longeras otherbaking, remove the fat filter, wise and the surface will be browned unevenly. Baking tins · Cake tins made of dark metal and coated tins are suitable for conventional ¡. · Light metal tins, glass and ceramic moulds are also suitable for hot air ¥. Shelf positions · It is possible to bake on one level using conventional ¡. · Using hot air ¥ you can bake dry, flat items and biscuits on up to three baking trays simultaneously. 1 Baking tray: e. g. , shelf position 3 1 Cake tin: e. g. , shelf position 2 Baking trays: shelf positions 1 and 4 3 Baking trays: shelf positions 1, 3 and 5 25 General Information · Always count the shelf positions from the bottom upwards. · Using hot air ¥ or conventional ¡ you can also bake with two cake tins simultaneously by placing them side by side on the shelf. There is no significant increase in baking time. 3 Whendistort during cooking. 10 minutes before the end of the roasting time to make use of the residual heat. 30 Roasting Table Insert either the tray or universal tray into the 1st shelf support rail. Hot Air ¥ Food to be roasted Temperature in °C Shelf position 1 Level Pork 1 kg Pork joint (spare rib/ham joint, roasting joint), per cm thickness Smoked pork loin, per cm thickness Meat loaf Beef Beef joint, per cm thickness Fillet of beef, per cm thickness Sirloin, per cm thickness Veal Veal joint, per cm thickness Lamb Leg of lamb (1800 g) 170-180 2 --90 170-180 2 --14-17 150-160 190-200* 190-200* 2 2 2 ------18-20 6-8 8-10 150-160 2 --14-20 2 Levels Roasting time in minutes 150-160 160-170 2 2 ----- 10-15 60-70 Roasting smaller items on the baking tray Sausages "cordon bleu" Sausages Escalope or chop coated with breadcrumbs Rissoles Fish Trout weighing 200-250 g 4 Trout fillets (weight 200 g) Perch fillet coated with breadcrumbs (total weight approx. 1 kg) Poultry Chicken 1 kg Turkey roast, per cm thickness Duck (2000-2500 g) Goose (4500 g * Pre-heat the oven 220-230* 220-230* 220-230* 210-220* 3 3 3 3 4+1 4+1 4+1 4+1 5-8 12-15 15-20 15-20 190-200 170-180 3 3 ----- 20-25 20-25 190-200 3 --- 25-30 150-160 150-160 150-160 150-160 2 2 2 2 --------- 55-60 11-15 90-120 150-180 31 Meat Probe Table Food to be Cooked Beef Rib steak or fillet steak rare medium well done Pork Shoulder of pork, ham joint, neck Chop (saddle), smoked pork loin Meat loaf Veal Roast veal Knuckle of veal Mutton / lamb Leg of mutton Saddle of mutton Roast lamb, leg of lamb Game Saddle of hare Leg of hare Whole hare Saddle of venison Leg of venison 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 70 - 75 °C 80 - 85 °C 80 - 85 °C 75 - 80 °C 75 - 80 °C 85 - 90 °C 80 - 82 °C 75 - 80 °C 75 - 80 °C 45 - 50 °C 60 - 65 °C 75 - 80 °C Meat Core Temperature 32 Grilling For grilling use the infrared grill ¸ oven function or infrared wide-area grill º with temperature setting. grilling. Shelf positions · For grilling flat foods you should mostly use the 4th shelf position from the bottom. 1 Warning: Always close the oven door when 3 Always pre-heatminutes!oven using the grill the empty functions for 5 Ovenware for grilling · Use the shelf unit and universal tray together for grilling. Notes on the grilling table The grilling times are only for guidance and will vary depending on the type and quality of meat or fish. · Grilling is particularly suitable for flat pieces of meat and fish. halfway through grilling. Infrared Grilling Food for grilling Function Temperature in °C Universal tray Grill tray Grilling time in minutes 1. Page 4 4 4 4 4 4 3 4 4 4 4 4 4 3 4 15 12 12 5-7 6-8 15-20 15-20 20 20 5-10 5-10 10 10 10 1-2 2. Page 10 12 12 4-6 5-7 15-20 15-20 10 15 5 5 9 9 --1-2 Shelf positions 4-8 Pork chops 2-4 Pork chops marinated pork steaks Fillet steak, rare 4 fillet steaks, medium 2 Half chicken pieces 4 Half chicken pieces 1-4 Chicken thighs 4-6 Chicken thighs Grilled sausage, up to 6 items Grilled sausage, more than 6 items Coiled sausages, up to 4 items Coiled sausages, up to 6 items Whole fish Toast (without topping) Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared wide-area grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared grill Infrared wide-area grill Infrared wide-area grill Infrared wide-area grill 275 275 275 275 275 250 250 250 250 275 275 275 275 250 275 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 33 Turbo grilling Function: Turbo grill ¼ Dish Chicken (900-1000 g) Stuffed pork roasting joint (2000 g) Pasta bake Potato bake au gratin Gnocchi au gratin Cauliflower cheese Temperature in °C 160 160 180 200 180 200 Universal tray Grill tray Grilling time in minutes 50-60 90-95 30 20-23 20-23 15 Turn after . . . minutes 25-30 45 --------- Shelf positions 1 1 --1 1 --2 2 2 3 3 3 34 Preserving When preserving use the bottom heat oven function U. Notes on preserving · Use the baking tray for preserving. · Position the jars on the baking tray so that they do not come into contact with one another. [. . . ] Close the oven door 41 Oven Door Glass The oven door is fitted with three glass panels mounted one behind the other. The inner panels may be removed for cleaning. 1 Warning: oven door isthe followingWhen leftonly Carry out steps when the unhinged!on its hinges, the door could rise rapidly due to the lighter weight when the glass is removed and could cause injury. 1 Important: Using force, especially on the edgRemoving the top door glass es of the front glass panel, may break the glass. 1. Unhinge the oven door and place it on a soft, flat surface with the handle facing down. [. . . ]