AEG EB4SL60SP Manual

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Recipe Book - Oven User manual

2

CONTENTS

4 USES, TABLES AND TIPS

16 ASSISTED COOKING RECIPES

ENVIRONMENT CONCERNS

Recycle the materials with the symbol . Put the packaging in applicable containers to

recycle it.

Help protect the environment and human health and to recycle waste of electrical and electronic appliances. Do not dispose appliances marked with the symbol with the

household waste. Return the product to your local recycling facility or contact your municipal office.

VISIT OUR WEBSITE FOR:

-Products

-Brochures

-User manuals

-Trouble shooter

-Service information

www.electrolux.com

LEGEND

Warning - Important Safety information.

General information and tips

Environmental information

Subject to change without notice.

ENGLISH 3

WE’RE THINKING OF YOU

Thank you for purchasing an Electrolux appliance. You’ve chosen a product that brings with it decades of professional experience and innovation. Ingenious and stylish, it has been designed with you in mind. So whenever you use it, you can be safe in the knowledge that you’ll get great results every time.

Welcome to Electrolux.

ACCESSORIES AND CONSUMABLES

In the Electrolux webshop, you’ll find everything you need to keep all your Electrolux appliances looking spotless and working perfectly. Along with a wide range of accessories designed and built to the high quality standards you would expect, from specialist cookware to cutlery baskets, from bottle holders to delicate laundry bags…

Visit the webshop at:

www.electrolux.com/shop

CUSTOMER CARE AND SERVICE

We recommend the use of original spare parts.

When contacting Service, ensure that you have the following data available. The information can be found on the rating plate.

Model

PNC

Serial Number

4

USES, TABLES AND TIPS

WARNING!

Refer to "Safety information" chapter.

INNER SIDE OF DOOR

In some models on the inner side of the door you can find:

•the numbers of the shelf positions (selected models)

•information about the heating functions, recommended shelf positions and temperatures for typical dishes (selected models).

The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used.

ADVICE FOR SPECIAL HEATING FUNCTIONS OF THE OVEN

Keep Warm

Use this function if you want to keep food warm.

The temperature regulates itself automatically to 80 °C.

Plate Warming

For warming plates and dishes. Distribute plates and dishes evenly on the

oven shelf. Move stacks around after half of the warming time (swap top and bottom). The automatic temperature is 70 °C. Recommended shelf position: 3.

Dough Proving

You can use this automatic function with any recipe for yeast dough you like. It gives

Baking in tins

you a good atmosphere for rising. Put the dough into a dish that is big enough for rising and cover it with a wet towel or plastic foil. Insert a wire shelf on level one and put the dish in. Close the door and set the function dough proving. Set the necessary time.

BAKING ON ONE OVEN LEVEL

General instructions

•Your new oven may bake or roast differently to the appliance you had before. Adapt your usual settings (temperature, cooking times) and shelf levels to the values in the tables.

With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to use the residual heat.

When you use frozen food, the trays in the oven can twist during baking. When the trays get cold again, the distortion will be gone.

How to use the Baking Tables

•We recommend to use the lower temperature the first time.

If you cannot find the settings for a special recipe, look for the one that is almost the same.

Baking time can be extended by 10-15 minutes, if you bake cakes on more than one level.

Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking procedure.

Type of baking	Oven func-	Oven	Temperature	Time in
	tion	level	°C	min
Ring cake or brioche	True Fan	1	150 - 160	50 - 70
	Cooking
Madeira cake/Fruit	True Fan	1	140 - 160	70 - 90
cakes	Cooking

				ENGLISH	5
Type of baking	Oven func-	Oven	Temperature	Time in
	tion	level	°C	min
Sponge cake	True Fan	1	140 - 150	35 - 50
	Cooking
Sponge cake	Convectional	1	160	35 - 50
	Cooking
Flan base - short pas-	True Fan	2	170 - 180	10 - 25
try 1)	Cooking
Flan base - sponge	True Fan	2	150 - 170	20 - 25
mixture	Cooking
Apple pie (2tins	True Fan	2	160	70 - 90
Ø20cm, diagonally off	Cooking
set)
Apple pie (2tins	Convectional	1	180	70 - 90
Ø20cm, diagonally off	Cooking
set)
Cheesecake, tray 2)	Convectional	2	160 - 170	70 - 90
	Cooking

1)Pre-heat the oven

2)Use the drip tray or roasting tray

Cakes/pastries/breads on baking trays

Type of baking	Oven func-	Oven lev-	Temperature	Time in
	tion	el	°C	min
Plaited bread/bread	Convectional	1	170 - 190	30 - 40
crown	Cooking
Christmas stollen 1)	Convectional	1	160 - 180	50 - 70
	Cooking
Bread (rye bread) 1)	Convectional	1
	Cooking
fist of all			230	20
then			160 - 180	30 - 60
Cream puffs/eclairs 1)	Convectional	2	190 - 210	20 - 35
	Cooking
Swiss Roll 1)	Convectional	2	180 - 200	10 - 20
	Cooking
Cake with crumble	True Fan	2	150 - 160	20 - 40
topping (dry)	Cooking
Buttered almond	Convectional	2	190 - 210	20 - 30
cake/sugar cakes 1)	Cooking
Fruit flans (made with	True Fan	2	150 - 160	35 - 55
yeast dough/sponge	Cooking
mixture) 2)

6

Type of baking	Oven func-	Oven lev-	Temperature	Time in
	tion	el	°C	min
Fruit flans (made with	Convectional		170	35 - 55
yeast dough/sponge	Cooking
mixture) 2)
Fruit flans made with	True Fan	2	160 - 170	40 - 80
short pastry	Cooking
Yeast cakes with deli-	Convectional	2	160 - 180	40 - 80
cate toppings (e.g.	Cooking
quark, cream, custard)
1)

1)Pre-heat the oven

2)Use the drip tray or roasting tray

Biscuits

Food	Oven func-	Oven lev-	Temperature	Time in
	tion	el	°C	min
Short pastry biscuits	True Fan	2	150 - 160	10	- 20
	Cooking
Short bread/ Pastry	True Fan	2	140	20	- 35
Stripes	Cooking
Short bread/ Pastry	Convectional	2	160	20	- 30
Stripes 1)	Cooking
Biscuits made with	True Fan	2	150 - 160	15	- 20
sponge mixture	Cooking
Pastries made with	True Fan		80 - 100	120	- 150
egg white, meringues	Cooking
Macaroons	True Fan	2	100 - 120	30	- 50
	Cooking
Biscuits made with	True Fan	2	150 - 160	20	- 40
yeast dough	Cooking
Puff pastries 1)	True Fan	2	170 - 180	20	- 30
	Cooking
Rolls 1)	True Fan	2	160	10	- 25
	Cooking
Rolls 1)	Convectional	2	190 - 210	10	- 25
	Cooking
Small cakes 1)	True Fan	2	160	20	- 35
	Cooking
Small cakes 1)	Convectional	2	170	20	- 35
	Cooking

1) Pre-heat the oven

ENGLISH

7

MULTILEVELED BAKING

Cakes/pastries/breads on baking trays

Type of baking	True Fan Cooking	Temperature °C	Time in
	Shelf positions from		min
	bottom
	2 levels
Cream puffs / Eclairs-	1 / 4	160 - 180	25	- 45
Short pastry biscuits
Dry streusel cake	1 / 4	150 - 160	30	- 45
Cakes/pastries/breads on baking trays
Type of baking	True Fan Cooking	Temperature °C	Time in
	Shelf positions from		min
	bottom
	2 levels
Short pastry biscuits	1 / 4	150 - 160	20	- 40
Short bread / Pastry	1 / 4	140	25	- 45
Stripes
Biscuits made with	1 / 4	160 - 170	25	- 40
sponge mixture
Pastries made with	1 / 4	80 - 100	130	- 170
egg white, meringues
Macaroons	1 / 4	100 - 120	40	- 80
Biscuits made with	1 / 4	160 - 170	30	- 60

yeast dough

Tips on baking

Baking results	Possible cause	Remedy
The cake is not	Incorrect shelf position	Put the cake on a lower shelf posi-
browned sufficient-		tion
ly underneath
The cake sinks (be-	Oven temperature too	Use a lower setting
comes soggy, lum-	high
py, streaky)
The cake sinks (be-	Baking time is too short	Set a longer baking time
comes soggy, lum-		Do not set higher temperatures
py, streaky)		to decrease baking times
The cake sinks (be-	Too much liquid in the	Use less liquid. Look at the mixing
comes soggy, lum-	mixture	times, specially when you use mix-
py, streaky)		ing machines
Cake is too dry	Oven temperature too	Set a higher oven temperature
	low
Cake is too dry	Baking time too long	Set a shorter baking time

8

	Baking results	Possible cause	Remedy
	Cake does not	Oven temperature too	Set a lower oven temperature and a
		high and baking time	longer baking time
	brown equally
		too short
	Cake does not	Mixture is unevenly dis-	Spread the mixture evenly on the
	brown equally	tributed	baking tray
	Cake does not	Temperature too low	Use a slightly higher oven tempera-
	cook in the baking		ture setting
	time set

ROASTING TABLE

Roasting dishes

Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).

•Large roasting joints can be roasted directly in the deep pan or on the wire shelf above the deep pan (if present).

Beef

•Roast lean meats in a roasting tin with a lid. This will keep the meat more succulent.

•All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid.

Type of	Quantity	Oven func-	Shelf	Temperature	Time in
meat		tion	position	°C	min
Pot roast	1-1.5 kg	Conventional	1	230	120 - 150
		Cooking
Roast beef
or fillet
rare	per cm. of	Turbo Grilling	1	190 - 200 1)	5- 6 per cm
	thickness				of thickness
medium	per cm. of	Turbo Grilling	1	180 - 190	6 - 8 per
	thickness				cm of thick-
					ness
well done	per cm. of	Turbo Grilling	1	170 - 180	8- 10 per
	thickness				cm of thick-
					ness
1) Pre-heat oven
Pork
Type of	Quantity	Oven func-	Shelf po-	Temperature	Time in
meat		tion	sition	°C	min
Shoulder,	1-1.5 kg	Turbo Grilling	1	160 - 180	90 - 120
neck, ham
joint
Chop, spare	1-1.5 kg	Turbo Grilling	1	170 - 180	60 - 90
rib
Meat loaf	750 g-1	Turbo Grilling	1	160 - 170	50 - 60
	kg

					ENGLISH		9
Type of	Quantity	Oven func-	Shelf po-	Temperature		Time in
meat		tion	sition	°C		min
Porkknuckle	750 g-1	Turbo Grilling	1	150 - 170	90 - 120
(precooked)	kg
Veal
Type of	Quantity	Oven func-	Shelf po-	Temperature		Time in
meat		tion	sition	°C		min
Roast veal	1 kg	Turbo Grilling	1	160 - 180	150 - 120
Knuckle of	1.5-2 kg	Turbo Grilling	1	160 - 180	120 - 150
veal
Lamb
Type of	Quanti-	Oven func-	Shelf po-	Temperature °C		Time in
meat	ty	tion	sition			min
Leg of lamb,	1-1.5 kg	Turbo Grill-	1	150 - 180	100120
roast lamb		ing
Saddle of	1-1.5 kg	Turbo Grill-	1	160 - 180	40 - 60
lamb		ing
Game
Type of	Quanti-	Oven func-	Shelf po-	Temperature °C		Time in
meat	ty	tion	sition			min
Saddle of	up to 1	Convention-	1	230		30 - 40
hare, leg of	kg	al Cooking
hare 1)
Saddle of	1.5-2 kg	Convention-	1	210 - 220		35 - 40
venison		al Cooking
Haunch of	1.5-2 kg	Convention-	1	180 - 200		60 - 90
venison		al Cooking
1) Pre-heat the oven
Poultry
Type of	Quanti-	Oven func-	Shelf	Temperature °C		Time in
meat	ty	tion	position			min
Chicken,	200-250	Turbo Grill-	1	200 - 220	30 - 50
spring chick-	g each	ing
en
Chicken half	400-500	Turbo Grill-	1	190 - 210	35 - 50
	g each	ing
Poultry	1-1.5 kg	Turbo Grill-	1	190 - 210	50 - 70
pieces		ing
Duck	1.5-2 kg	Turbo Grill-	1	180 - 200	80 - 100
		ing

10

Fish (steamed)

Type of	Quanti-	Oven func-	Shelf po-	Temperature °C	Time in
meat	ty	tion	sition		min
Whole fish	1-1.5 kg	Convention-	1	210 - 220	45 - 60
		al Cooking

CORE TEMPERATURE SENSOR TABLE

Beef

Food to be Cooked	Food Core Temperature
Rib steak or fillet steak
rare	45 - 50 °C
medium	60 - 65 °C
well done	70 - 75 °C
Pork
Food to be Cooked	Food Core Temperature
Shoulder of pork, ham joint, neck	80 - 82 °C
Chop (saddle), smoked pork loin	75 - 80 °C
Meat loaf	75 - 80 °C
Veal
Food to be Cooked	Food Core Temperature
Roast veal	75 - 80 °C
Knuckle of veal	85 - 90 °C
Mutton / lamb
Food to be Cooked	Food Core Temperature
Leg of mutton	80 - 85 °C
Saddle of mutton	80 - 85 °C
Roast lamb, leg of lamb	70 - 75 °C
Game
Food to be Cooked	Food Core Temperature
Saddle of hare	70 - 75 °C
Leg of hare	70 - 75 °C
Whole hare	70 - 75 °C
Saddle of venison	70 - 75 °C
Leg of venison	70 - 75 °C

	ENGLISH 11
Fish
Food to be Cooked	Food Core Temperature
Salmon	65 - 70 °C
Trouts	65 - 70 °C

SLOW COOK TABLE

•Use the function to prepare lean, tender pieces of meat and fish. Cook without a lid.

•Sear the meat in a pan in a very high heat.

Slow Cook table

•Put the meat in a roasting dish or directly on the wire shelf. Put the grill / roasting pan below the shelf to catch the fat.

Food to be cooked	Weight	Temperature	Shelf posi-	Time (min)
		(°C)	tion
Roast beef	1-1,5 kg	150	1	120	- 150
Fillet of beef	1- 1,5 kg	150	1	90 - 110
Roast veal	1-1,5 kg	150	1	120	- 150
Steak	200 - 300 g	120	1	20	- 40

CONVENIENCE FOOD

•Remove the food packaging. Put the food on a plate.

•Do not cover it with a bowl or a plate. This can extend the defrost time.

•Use the first oven shelf level. The one on the bottom.

Frozen Foods

Convenience food	Oven level	Temperature	Time in min
		°C
Pizza, frozen	2	200 - 220	15 - 25
Pizza American, fro-	2	190 - 210	20 - 25
zen
Pizza, chilled	2	210 - 230	13 - 25
Pizza Snacks, frozen	2	180 - 200	15 - 30
French Fries, thin	2	200 - 220	20 - 30
French Fries, thick		200 - 220	25 - 35
Wedges/Croquettes	2	220 - 230	20 - 35
Hash Browns	2	210 - 230	20 - 30
Lasagne/Cannelloni,	2	170 - 190	35 - 45
fresh
Lasagne/Cannelloni,	2	160 - 180	40 - 60
frozen
Oven baked cheese	2	170 - 190	20 - 30

12

Convenience food		Oven level	Temperature		Time in min
				°C
Chicken Wings		2	190 - 210		20 - 30
Frozen Ready Meals Table
Food to be	Oven functions Shelf po-			Temperature	Time
cooked			sition	°C
Frozen pizza	Conventional		2	as per manu-	as per manu-
				facturer's in-	facturer's in-
				structions	structions
Chips 1) (300 -	Conventional or		2	200 - 220	as per manu-
600 g)	Turbo Grilling				facturer's in-
					structions
Baguettes	Conventional		2	as per manu-	as per manu-
				facturer's in-	facturer's in-
				structions	structions
Fruit cake	Conventional		2	as per manu-	as per manu-
				facturer's in-	facturer's in-
				structions	structions
1) Turn chips 2 or 3 times during cooking

PIZZA

	Type of baking	Shelf position	Temperature °C	Time in min
	Pizza (thin crust)1)	2	200 - 230	15 - 20
	Pizza (with a lot of top-	2	180 - 200	20 - 30
	ping)2)
	Tarts	1	180 - 200	40 - 55
	Spinach flan	1	160 - 180	45 - 60
	Quiche Lorraine (Sa-	1	170 - 190	45 - 55
	voury flan)
	Swiss Flan	2	170 - 190	45 - 55
	Cheesecake	1	140 - 160	60 - 90
	Apple cake, covered	1	150 - 170	50 - 60
	Vegetable pie	1	160 - 180	50 - 60
	Unleavened bread1)	2	230 - 250	10 - 20
	Puff pastry flan1)	2	160 - 180	45 - 55
	Flammekuchen1)	2	230 - 250	1220
	Piroggen (Russian ver-	2	180 - 200	15 - 25
	sion of calzone)1)

1)Pre-heat the oven

2)Use the drip tray or roasting tray