AEG EB4SL60SP User Manual

.................................................. ...............................................

Recipe Book - Oven User manual

CONTENTS

4 USES, TABLES AND TIPS

16 ASSISTED COOKING RECIPES

ENVIRONMENT CONCERNS

Recycle the materials with the symbol

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

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.

. Put the packaging in applicable containers to

with the

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…

ENGLISH 3

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

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

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.

Baking in tins

Type of baking Oven func-

tion

Ring cake or brioche True Fan

Cooking

Madeira cake/Fruit cakes

True Fan

Cooking

Oven

Temperature°CTime in

level

1 150 - 160 50 - 70

1 140 - 160 70 - 90

min

ENGLISH 5

Type of baking Oven func-

tion

Sponge cake True Fan

Oven

Temperature°CTime in

level

1 140 - 150 35 - 50

min

Cooking

Sponge cake Convectional

1 160 35 - 50

Cooking

Flan base - short pas-

try

Flan base - sponge mixture

Apple pie (2tins Ø20cm, diagonally off

True Fan

Cooking

True Fan

Cooking

True Fan

Cooking

2 170 - 180 10 - 25

2 150 - 170 20 - 25

2 160 70 - 90

set)

Apple pie (2tins Ø20cm, diagonally off

Convectional

Cooking

1 180 70 - 90

set)

Cheesecake, tray

Pre-heat the oven

Use the drip tray or roasting tray

Convectional

Cooking

2 160 - 170 70 - 90

Cakes/pastries/breads on baking trays

Type of baking Oven func-

tion

Plaited bread/bread crown

Christmas stollen

Bread (rye bread)

Convectional

Cooking

Convectional

Cooking

Convectional

Cooking

Oven lev-elTemperature°CTime in

min

1 170 - 190 30 - 40

1 160 - 180 50 - 70

fist of all 230 20

then 160 - 180 30 - 60

Cream puffs/eclairs

Swiss Roll

Cake with crumble topping (dry)

Buttered almond cake/sugar cakes

Fruit flans (made with yeast dough/sponge

mixture)

Convectional

Cooking

Convectional

Cooking

True Fan Cooking

Convectional

Cooking

True Fan Cooking

2 190 - 210 20 - 35

2 180 - 200 10 - 20

2 150 - 160 20 - 40

2 190 - 210 20 - 30

2 150 - 160 35 - 55

Type of baking Oven func-

tion

Fruit flans (made with yeast dough/sponge

mixture)

Fruit flans made with short pastry

Yeast cakes with delicate toppings (e.g.

Convectional

Cooking

True Fan Cooking

Convectional

Cooking

quark, cream, custard)

Pre-heat the oven

Use the drip tray or roasting tray

Biscuits

Food Oven func-

tion

Short pastry biscuits True Fan

Cooking

Short bread/ Pastry Stripes

Short bread/ Pastry

Stripes

Biscuits made with sponge mixture

Pastries made with egg white, meringues

True Fan Cooking

Convectional

Cooking

True Fan Cooking

Macaroons True Fan

Cooking

Biscuits made with yeast dough

Puff pastries

Rolls

Small cakes

Pre-heat the oven

True Fan Cooking

Convectional

Cooking

True Fan Cooking

Convectional

Cooking

Oven lev-elTemperature°CTime in

min

170 35 - 55

2 160 - 170 40 - 80

2 160 - 180 40 - 80

Oven lev-elTemperature°CTime in

min

2 150 - 160 10 - 20

2 140 20 - 35

2 160 20 - 30

2 150 - 160 15 - 20

80 - 100 120 - 150

2 100 - 120 30 - 50

2 150 - 160 20 - 40

2 170 - 180 20 - 30

2 160 10 - 25

2 190 - 210 10 - 25

2 160 20 - 35

2 170 20 - 35

ENGLISH 7

MULTILEVELED BAKING

Cakes/pastries/breads on baking trays

Type of baking True Fan Cooking

Shelf positions from

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

Shelf positions from

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

Temperature °C Time in

min

Temperature °C Time in

min

Tips on baking

Baking results Possible cause Remedy

The cake is not browned sufficient-

Incorrect shelf position Put the cake on a lower shelf posi-

tion

ly underneath

The cake sinks (becomes soggy, lum-

Oven temperature too high

Use a lower setting

py, streaky)

The cake sinks (becomes soggy, lumpy, streaky)

Cake is too dry

Baking time is too short Set a longer baking time

Do not set higher temperatures to decrease baking times

Too much liquid in the mixture

Use less liquid. Look at the mixing times, specially when you use mixing machines

Oven temperature too

Set a higher oven temperature

low

Cake is too dry Baking time too long Set a shorter baking time

Baking results Possible cause Remedy

Cake does not brown equally

Cake does not cook in the baking

Oven temperature too high and baking time too short

Mixture is unevenly distributed

Temperature too low Use a slightly higher oven tempera-

Set a lower oven temperature and a longer baking time

Spread the mixture evenly on the baking tray

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).

• 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.

Beef

Type of meat

Pot roast 1-1.5 kg Conventional

Quantity Oven func-

tion

Shelf

Temperature°CTime in

position

1 230 120 - 150

min

Cooking

Roast beef or fillet

rare per cm. of

thickness

medium per cm. of

thickness

Turbo Grilling 1

190 - 200

Turbo Grilling 1 180 - 190 6 - 8 per

5- 6 per cm of thickness

cm of thick-

ness

well done per cm. of

thickness

Turbo Grilling 1 170 - 180 8- 10 per

cm of thick-

ness

Pre-heat oven

Pork

Type of meat

Shoulder,

Quantity Oven func-

tion

Shelf po-

sition

Temperature°CTime in

min

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-1kgTurbo Grilling 1 160 - 170 50 - 60

ENGLISH 9

Type of meat

Porkknuckle

Quantity Oven func-

tion

Shelf po-

sition

Temperature°CTime in

min

750 g-1kgTurbo Grilling 1 150 - 170 90 - 120

(precooked)

Veal

Type of meat

Quantity Oven func-

tion

Shelf po-

sition

Temperature°CTime in

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 meat

Leg of lamb, roast lamb

Saddle of lamb

Quanti-tyOven func-

tion

1-1.5 kg Turbo Grill-

ing

1-1.5 kg Turbo Grill-

ing

Shelf po-

Temperature °C Time in

sition

1 150 - 180 100- 120

1 160 - 180 40 - 60

min

Game

Type of meat

Saddle of hare, leg of

hare

Saddle of venison

Haunch of venison

Pre-heat the oven

Quanti-tyOven func-

tion

up to 1kgConvention-

al Cooking

1.5-2 kg Conventional Cooking

Shelf po-

Temperature °C Time in

sition

1 230 30 - 40

1 210 - 220 35 - 40

1 180 - 200 60 - 90

min

Poultry

Type of meat

Chicken, spring chick-

Quanti-tyOven func-

tion

200-250

g each

Turbo Grill-

ing

Chicken half 400-500

g each

Poultry

1-1.5 kg Turbo Grill-

pieces

Turbo Grill-

ing

Duck 1.5-2 kg Turbo Grill-

ing

Shelf

Temperature °C Time in

position

1 200 - 220 30 - 50

1 190 - 210 35 - 50

1 190 - 210 50 - 70

1 180 - 200 80 - 100

min

Fish (steamed)

Type of meat

Whole fish 1-1.5 kg Convention-

Quanti-tyOven func-

tion

Shelf po-

Temperature °C Time in

sition

1 210 - 220 45 - 60

min

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.

• 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.

Slow Cook table

Food to be cooked Weight Temperature

(°C)

Shelf posi-

tion

Time (min)

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

Convenience food Oven level Temperature

Time in min

°C

Chicken Wings 2 190 - 210 20 - 30

Frozen Ready Meals Table

Food to be cooked

Frozen pizza Conventional 2 as per manu-

Chips 1) (300 600 g)

Baguettes Conventional 2 as per manu-

Fruit cake Conventional 2 as per manu-

Turn chips 2 or 3 times during cooking

Oven functions Shelf po-

sition

Conventional or

2 200 - 220 as per manu-

Turbo Grilling

Temperature

°C

facturer's in-

structions

facturer's in-

structions

facturer's in-

structions

Time

as per manu-

facturer's in-

structions

facturer's in-

structions

as per manu-

facturer's in-

structions

as per manu-

facturer's in-

structions

PIZZA

Type of baking Shelf position Temperature °C Time in min

Pizza (thin crust)

Pizza (with a lot of top-

ping)

Tarts 1 180 - 200 40 - 55

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine (Savoury 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 bread

Puff pastry flan

Flammekuchen

Piroggen (Russian version of calzone)

Pre-heat the oven

Use the drip tray or roasting tray

2 200 - 230 15 - 20

2 180 - 200 20 - 30

1 170 - 190 45 - 55

2 230 - 250 10 - 20

2 160 - 180 45 - 55

2 230 - 250 12- 20

2 180 - 200 15 - 25

+ 28 hidden pages