AEG EK6725 User Manual

English

Important safety information

This warnings has been given for the safety of you and others. We therefore ask you to carefully read the procedures of installing and using this cooker.

Installation

•The work of installation must be carried out by competent and qualified installers according to the regulations in force.

•Any modifications to the domestic electrical mains which may be necessary for the installation of the appliance should be carried out only by competent personnel.

•Ensure that air can circulate around the gas appliance. Poor ventilation can produce a lack of oxygen.

•WARNING: The use of a gas cooking appliance produces heat and humidity in the room in which it is installed. Ensure good ventilation of the room keeping natural ventilation openings clear or installing an extractor hood with a discharge tube. In case of doubt ask installer for advice.

•Avoid installation of the cooker near inflammable material (e.g. curtains, tea towels, etc.).

•Supply the appliance with the type of gas stamped on the relevant adhesive label situated in the immediate vicinity of the gas connection tube.

Child Safety

•This appliance has been designed for use by adults. Take care, therefore, that children do not attempt to play with it.

•The appliance remains hot for a long time after being switched off. Supervise children at all times, paying attention that they do not touch surfaces or remain in the vicinity of the appliance when in use or when not completely cooled.

During Operation

•This product is intended for the cooking of food and must not be used for other purposes.

•It is dangerous to modify, or attempt to modify, the characteristics of this appliance.

•Unstable or deformed pans should not be placed on the burners or plates in order to avoid accidents caused by upsetting or boiling over.

•Particular care should be taken when cooking with oil or fat.

•If the appliance is fitted with a cover, its function is to protect the surface from dust when closed and to accumulate splashes of grease when open. Do not use for other purposes.

•Always clean the cover before closing.

•During use the appliance becomes hot. Care should be taken to avoid touching heating elements inside the oven.

•Leave the burners and/or plates to cool before closing.

•All the covers, in plate glass or enamel, are removable to facilitate cleaning.

•Always ensure that the knobs are in the «» (Stop) position when the appliance is not in use.

•Always insert the dripping pan when using the grill

or when cooking meat on the grid. Pour a little water into the dripping pan to avoid grease burning and creating unpleasant smells.

•Always use oven gloves to remove dishes from the oven.

•The accessories (grid and dripping pan) should be washed before using for the first time.

•Take care when using cleaning products in spray form: never direct the spray onto the resistance or the thermostat bulb.

•If, when placing food in the oven, or when removing it, a large quantity of oil, juice, etc. spills onto the bottom of the oven, re-clean before starting to cook to avoid unpleasant smoke and also the possibility of these substances catching fire.

•For reasons of hygiene and safety this appliance must always be kept clean. A build up of grease or other food can cause fires.

•Never use steam or steam machines to clean the appliance.

•The gas oven becomes hot with the movement of air. The holes on the bottom of the oven must never be obstructed. Do not cover the sides of the oven with aluminium foil, in particular the lower part of the opening.

•The appliance is heavy, move it carefully.

•Before maintenance and cleaning disconnect the appliance and allow to cool.

•To facilitate ignition, light the burners before placing pans on the grid. After having lit the burners check that the flame is regular.

•Always lower the flame or turn it off before removing the pan.

•Ensure that the oven grids are inserted correctly .

•If there are self-cleaning panels they should only be cleaned with soap and water.

•Only heat-resistant plates may be placed in the drawer situated under the oven.Do not put combustible materials there.

Service

•In case of repairs, do not attempt to correct yourself. Repairs carried out by unqualified persons can cause damage. Contact an authorized Technical Assistance Centre and insist an original spareparts.

Environmental Information

•After installation, please dispose of the packaging with due regard to safety and the environment.

•When disposing of an old appliance, make it unusable, by cutting off the cable.

Contents

For the user		For the installer
Important safety information	18	Instructions for the installer	27
Using the hob	20	Gas connection	29
Electric oven	22	Adaptation to different kinds of gas	30
Suggestions for gas burners	23	Dimensions of the appliance	31
Suggestions for using the oven	23	Insertion possibility	32
Cooking tables	25	Electrical connection	32
Cleaning and maintenance	26	Something not working	33

It is very important that this instruction book should be kept safely for future consultation. If the appliance should be sold or given to another person, please ensure that the booklet goes together with it, so that the new owner can know of the functions of the machine and also be aware of the warnings.

Guide to Use the instructions

The following symbols will be found in the text to guide you throughout the Instructions:

Safety Instructions

!Step by step instructions for an operation

Hints and Tips

Environmental information

This appliance complies with the following

E.E.C. Directives:

•73/23 - 90/683 (Low Voltage Directive);

•89/336 (Electromagnetical Compatibility Directive);

•90/396 (Gas Appliance Directive);

•93/68 (General Directives);

and subsequent modifications.

MANUFACTURER:

ELECTROLUX HOME PRODUCTS ITALY S.p.A.

Viale Bologna 298

47100 FORLÌ (Italy)

DOOR KIT FOR ELECTRIC OVEN (code number 35791)

Our appliances are in conformity with the EUROPEANS SAFETY REGULATIONS.

In order to further protect children from the heat coming from the oven door a special kit, which can be easily applied to the appliance, is available.

You can buy the kit in our CUSTOMER SERVICE CENTRES; it can be requested stating the number of PROD. NO. shown on the working platelet.

Instructions for the installation are enclosed in the packaging.

These instructions are only for the countries stated by the symbol printed on the front cover of this instruction book.

Using the hob

Installation

It is important that all operations are carried out by qualified personnel, in the normal manner.

The specific instructions are describred in the chapter on installation.

Before using the unit, take off the special protective layer which protects the stainless steel and anodyne tin parts. The thermic insulation and the residue of oil from work, can produce unpleasant smells during the first minutes of use. We suggest that the oven is warmed for 45 minutes at maximum temperature on its first use.

Hob Control knobs

The knobs for using the gas hob are found on the control panel. (Fig. 1)

The regulation knobs hould be turned in anti-clockwise direction until the small flame symbol, and vice-versa for the larger symbol.

•No gas supply

Maximum gas supply

Minimum gas supply

This appliance is equipped with a safety-valve. In case of extinction of the flame, this device will operate, stopping gas supply (ex. overflowing, draughts).

Ignition of hob burners

To ignite a burner, before positioning the saucepan:

-approach with a flame (in models with electric ignition, use the appropriate switch marked by a small spark),

-push the corresponding knob in completely and turn in an anticlockwise direction to the maximum position,

-keep the knob pressed for approximately 5 seconds until the security valve (Fig. 2 - D) automatically maintains the flame alight;

-upon ignition regulate the flame as required.

Manual Ignition (in case of lack of energy)

-hold a flame near the burner,

-push the corresponding knob in completely and turn in an anticlockwise direction to the maximum position,

-press in the oven knob for approximately 5 seconds until the safety valve automatically maintains the flame alight.

If the burner does not light first time, repeat the operation keeping the knob pressed in slightly longer. Once the oven has been lit, adjust the flame as required.

If after a few attempts the burner does not ignite, check that the baffle and its cap are correctly positioned.

To interrupt the supply of gas, turn the knob in a clockwise direction to the position " • ".

In case the burner flame accidentally goes out, close the command knob and try to ignite again after at least 1 minute.

During cooking, when using fats or oils, take particular care as they can, when over-heated, self-ignite.

Fig. 1

Fig. 2	FO 0204

A - Burner cap

B - Burner crown

C - Ignition candle

D - Thermocouple

Table of minimum and maximum diameters

of recipients to be placed on burners.

Burner	min diam	max diam

Rapid (large)	ø 160 mm	ø 260 mm
S/Rapid (medium)	ø 120 mm	ø 220 mm
Auxiliary (small)	ø 80 mm	ø 160 mm

The cooker lid

•The lid is meant to avoid dust to settle on the hob, when it is closed, and to collect splashes of oil or fat, when it is open. Do not use it for any other purpose.

•Always wipe off any splash of liquid before opening the lid.

•Always clean the lid from cooking residues before opening it or taking it off.

•WARNING! The crystal lid can splinter when overheated. Always ensure all the burners are off before closing it.

Using the hotplate

The control panel incorporates the knob to operate the hot plate.

This is a 7 position control knob: 0 = off and 1-6 indicate the levels of power up to the maximum. (Fig. 2)

Suitable pans and pots

Remember that a large pan offers a larger surface to heat and therefore cooks food quicker than a narrow pan.

Always use pans of a size suitable for the food to be cooked. In particular, take care that pans are not too small for liquid preparations which could easily spill over or that they are not too big for food which must be cooked quickly; uncovered areas on the bottom are easily burnt by fats and juice.

For cakes, it is preferable to use tins which do not open. A tin which opens lets out fruit juices and sugar which, when spilling onto the bottom of the oven, caramelize and are difficult to clean. Avoid placing pans with plastic handles in the oven as they may not support the heat.

Saucepans suitable for use on solid plate hobs should have several characteristics:

-they should be heavy duty.

-they should fit the heat area exactly, or be slightly larger for efficient use, NEVER smaller.

-they should have a flat base to ensure good contact with the plate (Fig. 3).

This is particularly important when using pans for high temperature frying or pressure cooking.

Ensure pans are large enough to avoid liquids being split onto the plates.

Never leave the plates on without a pan on them or with an empty pan on them.

Particular care should be taken when cooking with oil or fat.

6		1
5		2
	4	3
		3

Fig. 2	FO 2814

Fig. 3

Electric oven

Switch to choose type of cooking (Fig. 4) and thermostat regulation (Fig. 5).

These two switches allow you to select the type of cooking (choice of heating element) as well as temperature, according to the requirements of the recipe.

The oven light stays on in all positions.

Explanation of symbols

Oven light

Upper and lower heating

Fan cooking/Defrosting

Grill

Traditional cooking

Turn the switch to the position and regulate the thermostat to the temperature required.

Fan cooking

Turn the switch to the position and regulate the thermostat to the temperature required.

Defrosting

Turn the switch to the position .

In this function, the electric ventilator fans cold air inside the oven, which begins to defreeze food.

When the cooking selector switch (Fig. 3) is placed in position regulate the thermostat (Fig. 4) to position •.

Grilling

Turn the switch to the position and regulate the thermostat to the temperature required.

When cooking in the oven or grill, always leave the appliance's lid open, in order to avoid overheating.

Mains on light

When lit shows the insertion of one or more heating elements.

Oven thermostat pilot light

Switches off when the oven reaches selected temperature and re-lights every time the thermostat intervenes to stabilize the temperature.

Fig. 4 FO 2566

0 1

0			2
0		0
5		0
	1

Fig. 5 FO 2566

Mechanical timer

The timer can be regulated for a maximum period of 90 minutes. The regulation switch (Fig. 6) must be turned in a clockwise direction to the 90 minute position and then in an anti-clockwise direction to the time required. At the end of the time selected an acoustic signal intervenes which stops automatically.

The timer does not interrupt the operation of the oven upon action of the acoustic signal.

10		80
10
20		70
		70
30		60
30
	40	50
	40

Fig. 6 FO 2313

Suggestions for gas burners

Start cooking with a big flame by turning theknob to . Then adjust the flame as necessary.

The outside of the flame is much hotter than its inside (nucleus). Accordingly the top of the flame should lick the bottom of the pan. Excessive flames mean a waste of gas.

In contrast with electric grids, gas burners do not require flat-bottomed pans.

The flames lick the bottom and spread the heat all over the surface.

No special pans are required for gas burners. However, thinwalled pans transmit the heat to the food more

quickly than thick-walled ones.

Since heat doesn't spread evenly on the pan's bottom, the food may only be partially heated. Consequently it is advisable to stir the food many times.

A thick pan bottom prevents partial overheating as it allows sufficient thermic compensation.

Avoid very small pans. Wide and shallow pans are more suitable than narrow and deep ones as they allow a faster heating. Cooking is not quickened by placing narrow pans on wide burners. The result is just a waste of gas. For a proper usage, place small pans on small burners and large pans on large burners.

Remember to cover pans to reduce gas consumption.

Suggestions for using the oven

Traditional cooking

As heat originates from top and bottom, dishes should preferably be placed in the middle. If cooking requires more heat from the bottom or the top, use the upper or lower level.

temperature and longer cooking time. On the contrary, a “dry” texture would have required a shorter time and higher cooking temperature.

For the cooking of meat:

Fan cooking

Heat is transmitted to dishes by hot air forcibly circulated inside the oven by a fan placed at the back of the oven. By this method, heat is quickly and evenly circulated throughout the oven, permitting several different dishes to be cooked at the same time on different levels (Fig. 7). With this cooking method, through the elimination of humidity in the air and a drier environment, smells and tastes are not given off and do not mix with those of other dishes.

Thanks to this possibility of cooking on several levels, you can cook up to three different dishes at the same time, to be consumed immediately or frozen. You can also cook on only one level. In this case, it is advisable to place the dish on the lower level for better cooking control.

This oven is particularly suitable for defreezing rapidly, sterilizing preserves, homemade jams and, finally, for drying mushrooms and fruit.

ADVICE FOR USE OF THE OVEN

For the cooking of cakes

Pre-heat the oven, unless indicated differently, for at least 10 minutes before use. Do not open the oven door when cooking dishes which must raise (e.g. raised pastries and soufflés); the jet of cold air would block the raising process. To check if cakes are cooked, insert a toothpick into the mixture; if it comes out clean the cake is ready. Wait until at least 3/4 of the cooking time has passed before doing this check.

As a general rule remember that:

a dish which is well-cooked on the outside but not sufficiently cooked inside would have required a lower

Meat to be cooked in the oven should weigh at least 1 kilo to avoid its becoming too dry. If you want roasts with a good colour, use very little oil. If the piece is lean, use oil or butter or a little of both. Butter or oil are on the other hand unnecessary if the piece has a strip of fat. If the piece has a strip of fat on one side only, put it in the oven with this side upwards; when melting the fat will grease the lower side sufficiently.

Red meat should be removed from the fridge one hour before cooking otherwise the sudden change of temperature could cause it to become tough. A roast, especially if of red meat, must not be salted at the beginning of cooking as salt causes juices and blood to seep out of the òmeat, thus preventing the formation of a well-browned crust.

It is advisable to salt the outside of the meat after just over half the cooking time.

Place the roast in the oven in a dish having a low rim; a deep dish shields heat.

Meat can be placed on an ovenproof dish or directly on the grill, under which the dripping pan will be inserted to collect juice. Ingredients for gravy should only be put in the dish immediately if cooking time is brief, otherwise they should be added during the last half hour.

Begin cooking rare meat at a high temperature, reducing the temperature to finish cooking the inside.

The cooking temperature for white meat can be moderate throughout.

The degree of cooking can be checked by pressing the meat with a fork; if it does not give the meat is cooked. At the end of cooking it is advisable to wait at least 15 minutes before cutting the meat in order that the juices are not lost.

Before serving plates can be kept warm in the oven at minimum temperature.

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