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AEG RMS110DF
User Manual
40 pgs1.47 Mb0

Aeg-electrolux AEG RMS110DF User Manual

PROFESSIONAL 110 Dual Fuel
&
Falcon 110 Dual Fuel
Users Guide and Installation Instructions
U1 238 01
Australia
Contents
2
2 Minute Tour
Be safe
You need clean fresh air - so does your cooker. Burner flames produce exhaust gases, heat and moisture. Make sure that the kitchen is well ventilated: keep natural ventilation holes open or install a powered cooker hood that vents outside. If you have several burners on or use the cooker for a long time, open a window or turn on an extractor fan. For more detail see the Installation Instructions. We recommend you read pages 19 & 20 if you have not used a gas cooker before. We describe some basic guidelines on how to use a gas cooker safely.
Gas and Electricity on
Make sure that the gas supply is turned on and that the cooker is wired in and switched on. The cooker needs electricity.
Peculiar smells
When you first use your cooker it may give off a slight odour. This should stop after a little use.
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HOTPLATE BURNERS
The drawing by each knob indicates which burner that knob
1 2
controls. Push in and turn a knob to the large flame symbol ( ) and press the igniter button or light with a match.
More about the burners on page 8
beyond high, not between high and off. The small flame marks the ‘low position’. Turn the knob towards it after the contents of a pan have boiled.
Adjust the flame height to suit by turning the knob. On this cooker the low position is
Make sure flames are under the pans. Using a lid will help the
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contents boil more quickly.
Pans and kettles with concave bases or down turned base rims should not be used.
Simmering aids, such as
asbestos or mesh mats, are
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NOT recommended. They will
reduce burner performance and could damage the pan supports.
Avoid using unstable and misshapen pans that may tilt
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easily and pans with a very small base diameter e.g. milk pans, single egg poachers. The minimum pan diameter recommended is 120mm.
The Wok burner is designed to provide even heat over a large
area. It is ideal for large pans and stir frying. For heating smaller pans the smaller burners may be more efficient.
2 Minute Tour continues over the page...
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2 Minute Tour - continued
GRIDDLE
The griddle fits a single pan support, front to back. It is
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designed for cooking food on
directly. Don’t use pans of any kind on it. The griddle surface is non­stick and metal cooking utensils (e.g. spatulas) will damage the surface. Use heat resistant plastic or wooden utensils.
More about the griddle on page 8
Don’t put it crossways - it will not fit properly and will be
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unstable.
Don’t put it on the Wok burner - it is not designed to fit the Wok burner pan support.
Position the griddle over the hotplate burners resting on the
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pan support. The griddle can be
lightly brushed with cooking oil before use. Light the hotplate burners. Adjust the flame heights to suit.
Preheat the griddle for a maximum of 5 minutes before
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adding food. Leaving it longer may cause damage. The controls can be turned to a lower position simply by turning the control knobs towards the lower position marked with the small flame symbol.
Always leave space around the griddle for the gases to escape.
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Never fit two griddles side by side. Large pans should also be spaced well apart. The maximum pan base diameter is 250mm.
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GRILL
CAUTION: Accessible parts may be hot when the grill is in use. Young children should be kept away.
Remove the pan from the bottom of the grill compartment.
1 2
More about the grill on page 8
After placing your food on the
grill tray pan, slide the grill pan
onto the side supports just below the elements. Make sure it is pushed right in and touches the backstop.
The grill has two elements that allow either the whole area of
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the pan to be heated or only the
right hand half of the grill pan to be heated. Turn the knob to position 3.
For best results preheat for 2 minutes with the grill pan in
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position. After placing your food
on the grill pan grid, slide the grill pan onto the side supports. Adjust the grill heat to suit by turning the knob.
Make sure it is pushed right in and touches the back stop.
Never close the grill door when the grill is on.
The grill pan grid can be turned over to give two grilling
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positions.
2 Minute Tour continues over the page...
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2 Minute Tour - continued
THE OVENS
Turn the oven knob to the
temperature you need.
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More about the oven on page 9
The oven indicator light will glow until the oven has reached the
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temperature you selected. It will
then cycle on and off during cooking.
THE LEFT HAND OVEN THE RIGHT HAND FAN OVEN
When cooking foods with high water content (e.g. oven chips)
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there may be some steam visible at the grille at the rear of the hotplate. This is perfectly normal
The left hand conventional oven is fitted with two heating
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elements, one visible in the top of the oven and the second under the oven base. Be careful to avoid touching the top element and element deflector when placing or removing items from the oven.
The fan in the right hand oven circulates hot air continuously which means faster more even
cooking. The recommended cooking
temperatures for a fanned oven are generally lower than a non-fanned oven.
The fan only setting. The fan
circulates air inside the oven but
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the heating element is not turned on. This setting is useful for defrosting frozen foods.
Whole chickens and large joints of meat should be defrosted in the refrigerator. Do not defrost in a warm oven or whilst the adjoining oven is hot.
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The Timer Clock
More about the clock on page 11
You can use the timer to turn the main oven on and off. Check clock is set to time of day.
To set the time of day
Press and hold as above. At the same time, press (-) or (+) until the correct time shows. Don’t forget it’s a 24 hour clock. If you make a mistake or press the wrong button, turn off the power supply for a minute or two and start again.
Handyrack
More about the Handyrack on page
9.
The Handyrack fits to the left hand oven door only and should only be used with the supplied meat tin; any other vessel could be unstable.
Food cooking on it is easy to attend to, because it’s accessible when the door is open. It can be fitted at two different heights. One of the oven shelves must be removed and the other positioned to suit.
To fit the Handyrack, locate one side of it on the door bracket.
Oven light
Press the appropriate button to turn on one of the oven lights.
Warning - if one of the oven lights fail,
turn off the power supply
before you change the bulb to avoid the possibility of electric shock. See the ‘Troubleshooting’ section for details on how to change an oven light bulb.
Warmer
Use the warmer for keeping food warm while the final touches are put to a meal. Turn the control knob anti­clockwise to the on position. The ‘HOT’ indicator lights up. For best results, pre-heat a covered serving dish for 10 minutes before adding food to it.
Then spring the other side out to clip it onto the other bracket.
Storage
The bottom drawer is for storing oven trays and other cooking utensils. It can get very warm, don’t store anything in it which may melt or catch fire. The drawer can be removed completely by pulling it right out and up.
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The hotplate burners
You should read ‘hotplate burners’ in the ‘2 Minute Tour’ before all the following information
If a burner flame goes out, turn the control knob off and leave it for one minute before relighting it.
You can remove the burner parts for cleaning, see page 14.
You should wipe the enamel top surface of the cooker around the hotplate burners as soon as possible after spills occur. Try to wipe them off while the enamel is still warm.
Avoid using unstable and misshapen pans that may tilt easily and pans with a very small base diameter e.g. milk pans, single egg poachers.
The minimum pan diameter recommended is 120mm. Smaller pans will be unstable.
Pans and kettles with down turned base rims should not be used.
The griddle
You should read ‘griddle’ in the 2 Minute Tour before all the following information
The Warmer
The Warmer can be used for keeping food warm while the final touches are put to a meal. For best results preheat a covered serving dish for 10 minutes on the Warmer before adding the food.
Turn the control knob clockwise to the 'On' position. The 'HOT' indication light glows on the Warmer.
CAUTION:- If a crack in the Warmer surface
becomes visible, due to accidental damage etc., isolate the appliance from the electricity supply immediately by turning it off at the wall and arrange for its repair.
DO NOT RECONNECT THE COOKER TO THE
ELECTRICITY
SUPPLY UNTIL AFTER REPAIR!
The grill
You should read ‘grill’ in the 2 Minute Tour’ before all the following information
Never close the grill door while the grill is on.
Don’t leave the grill on for more than a few moments, without the grill pan underneath it.
Use the following heat settings as a guide for griddle cooking.
High/medium: Drop scones, Bacon, Chops, Steak, Burgers.
Medium/low: Potato cakes, Eggs, Fish cakes.
Experience will soon familiarise you with the correct setting to use for cooking.
After cooking allow the griddle to cool before cleaning.
Don’t put it on the Wok burner - it is not designed to fit the Wok burner pan support.
The grill door has a rest position, just before it is fully open. Use this when you want to open the left hand oven door and use the grill at the same time.
For best results, especially on toast, preheat the grill with the grill pan in the cooking position for two minutes before use.
The grill trivet can be removed and the food placed on it while you are waiting for the grill to preheat.
The grill pan grid can be turned over to give two grilling positions.
You can brown the top of dishes cooked in the oven, under the grill. Remove the grill trivet and place the dish onto the base of the grill pan. Slide the grill pan along the floor of the grill cavity.
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The Ovens
You should read ‘the ovens’ in the ‘2 Minute Tour’ before all the following information.
The two ovens in your cooker are of different types.
• The right hand oven is a fanned oven. The fan circulates hot air continuously which results in faster heat transfer to the food.
• The left hand conventional oven is fitted with two heating elements, one visible in the top of the oven and the second under the oven base. Take care to avoid touching the top element and element deflector when placing or removing items from the oven.
Before using for the first time, heat the ovens to 200°C for 30 minutes to dispel manufacturing odours.
The wire shelves should always be pushed firmly to the back of the oven.
Baking trays meat tins etcetera should be placed level centrally on the oven’s wire shelves. Keep all trays and containers away from the sides of the oven, as overbrowning of the food may occur.
For even browning, the maximum recommended size of a baking tray is 320mm by 305mm.
Cooking high moisture content foods can create a ‘steam burst’, when the oven door is opened. When opening the oven stand well back and allow any steam to disperse.
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•
To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
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Sufficient heat rises out of the oven while cooking to warm plates in the grill compartment.
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If you want to brown the base of a pastry dish, preheat the baking tray for 15 minutes before placing the dish in the centre of the tray.
• Where dishes may boil and spill over during cooking, place them on a baking tray.
The Handyrack
You should read ‘the Handyrack’ in the ‘2 Minute Tour’ before all the following information
The maximum weight which can be held by the Handyrack is 5.5kg (12lb). It should only be used with the supplied meat tin which is designed to fit the Handyrack. Any other vessel could be unstable.
When the Handyrack is used in its highest position, other dishes can be cooked on the bottom shelf position of the oven.
When the Handyrack is used in its lowest position, other dishes can be cooked on the second shelf position of the oven or standing on the base of the oven.
When the oven is on, don’t leave the door open for longer than necessary, otherwise the knobs may get very hot.
• Always leave a ‘fingers width’ between dishes on the same shelf This allows the heat to circulate freely around them.
• The Cook & Clean oven liners (see Cleaning your cooker) work better when fat splashes are avoided. Cover meat when cooking.
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Oven shelves
the shelf guard should be at the back pointing upwards
The oven shelves can be easily removed and refitted.
Only the browning element will operate when the thermostat is turned to this position. The top and base cooking elements will automatically switch off.
Cooking using the timer
The timer can be used to turn just one oven or both on and off automatically. The start and stop time must be the same for both ovens but different cooking temperatures can be set.
If you want to turn one of the ovens on at the same time as the timer is set for automatic cooking, you must wait until the timer has turned on the oven/ ovens first. Then you can adjust either of them manually in the normal way.
You can set the oven to turn on any time over the following 24 hour period
If you want to cook more than one dish, choose dishes which require approximately the same time. However, dishes can be ‘slowed down’ slightly by using small containers and covering them with aluminium foil, or ‘speeded up’ slightly by cooking smaller quantities or placing in larger containers.
To refit the shelf, line up the shelf with a groove in the oven side and push the shelf back until the ends hit the shelf stop. Lift up the front so the shelf ends clear the shelf stops, and then lower the front so that the shelf is level and push it fully back.
The Browning Element
The Browning Element is positioned in the top of the left hand oven. It can be used at the end of a normal cooking period to give extra browning to au gratin dishes or give a crisper finish to meat.
After the normal cooking is finished turn the left hand oven thermostat knob clockwise to the browning position, indicated by ( facia panel.
) on the
Very perishable foods such as pork or fish should be avoided if a long delay period is planned, especially in hot weather.
Don’t place warm food in the oven. Don’t use an oven already warm. Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period, as fermentation may take place.
To avoid curdling, cream should be added to dishes just before serving.
Fresh vegetables which may discolour during a delay period should be coated in melted fat or immersed in a water and lemon juice solution.
Many frozen foods are ideal for delayed cooking and can be placed in the oven while still frozen.
Fruit pies, custard tarts or similar wet mixtures on top of uncooked pastry are only satisfactory if there is a short delay period. Dishes containing leftover cooked meat or poultry should not be cooked automatically if there is a delay period.
Whole poultry must be thoroughly defrosted before placing in the oven. Check that meat and poultry are fully cooked before serving.
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The clock
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To set the correct time of day.
See the ‘2 Minute Tour’ at the beginning of this guide.
To time something that’s cooking (minute minder)
Press and hold as above. At the same time press (-) or (+) until the time you want to cook for is shown, as below.
To start and stop the oven automatically
Before you set the clock, you must have two numbers clearly in mind.
The ‘cook period’, which is the period of time you want the oven to cook.
The ‘stop time’, which is the time of day you want the oven to stop cooking.
You cannot set a start time directly - this is set automatically by setting the cooking period and stop time.
Press and hold as above. At the same time press (-) or (+) until your required ‘cook period’ shows.
You can check time remaining by pressing and cancel the beeper by pressing
To stop automatically
Use when you have started the oven manually.
Press and hold as above. At the same time press (-) or (+) until your required ‘Stop Time’ shows. AUTO will show in the display. When your cooking is finished the beeper sounds. TURN
THE OVEN KNOB TO 0 FIRST, then press once to stop the beep, press again to return to
manual cooking.
Then press and hold as above. At the same time press (-) or (+) until your required ‘stop time’ shows. AUTO will show in the display. Set the oven to the required temperature. When your cooking is finished the beeper sounds. TURN THE OVEN KNOB TO 0 FIRST,
then press again to return to manual cooking.
If you are out, don’t worry about the beeper going off, it stops after a while. When you return, TURN THE OVEN KNOB TO 0 FIRST,
then press cooking.
AUTO is showing, you want to reset to manual cooking.
once to stop the beep, press
twice, to return to manual
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When cancelling an automatic setting, any cooking time already set must be returned to
0.00 before you can return to manual, by pressing the
button.
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Oven cooking guide
LH Convection Oven RH Fan
Shelf Oven
Food Temp Position Temp Approximate Cooking Time
Fish
190°C 3 180°C Fillets 15-20mins. Whole 15-20mins.
Steaks according to thickness.
ROAST MEATS
Beef with bone 160°C 2-3 150°C 20-25mins. per 500g + 20-25mins.
200°C 2-3 190°C 15-20mins. per 500g + 15-20mins.
Beef without bone 160°C 2-3 150°C 30-35mins. per 500g + 30-35mins.
200°C 2-3 190°C 20-25mins. per 500g + 20-25mins.
Lamb 160°C 2-3 150°C 30-35mins. per 500g + 30-35mins.
200°C 2-3 190°C 25-35mins. per 500g + 25-30mins.
Pork 160°C 2-3 150°C 35-40mins. per 500g + 35-40mins.
200°C 2-3 190°C 25-30mins. per 500g + 25-30mins.
Stuffed and rolled - Add approx. 10 mins. per 500g to above cooking times or cook at 200°C for 20mins. then 160°C for remainder.
Thoroughly thaw frozen joints and poultry before cooking.
POULTRY
Chicken 160°C 2-3 150°C 20-25mins. per 500g + 20-25mins.
200°C 2-3 190°C 15-20mins. per 500g + 15-20mins.
Turkey 160°C 1-3 150°C 20-25mins. per 500g + 20-25mins.
200°C 1-3 190°C 15-20mins. per 500g + 15-20mins.
Stuffed Poultry - Cook at 200°C or at 200°C for 20mins. then 160°C for remainder. Prepacked (fresh or frozen)
follow packers cooking times
THOROUGHLY THAW FROZEN POULTRY BEFORE COOKING
CASSEROLE 140-150°C 2-3 140°C 2-4hrs according to recipe. YORKSHIRE PUDDING 220°C 4 200°C Large tin 30-35mins.
Individual 10-20mins.
CAKES
Very Rich Fruit 140°C 2 140°C 45-50mins. per 500g mixture Rich fruit (180mm) 150°C 2 145°C 21/2-3hrs. Madeira (180mm) 160°C 2 150°C 80-90mins. Queen Cakes 190°C 3 & 5 or 3 180°C 15-25mins. Scones 220°C 2 & 4 or 3 210°C 10-15mins. Victoria Sandwich 180°C 2 & 4 or 3 170°C 20-30mins.
PASTRIES
Plate Tart 200°C 2 & 4 190°C 45-50mins. Interchange after 25mins. Fruit Pie 200°C 2 & 4 190°C 35-40mins. Tartlets 200°C 4 190°C 15-20mins. according to size. Puff Pastry 220°C 2, 3 or 4 200°C 20-40mins. according to size.
BREAD 220°C 2 & 4 200°C 20-30mins. MERINGUES 110°C 3 100°C 2-21/2hrs
PUDDINGS
Baked Egg Custard 160°C 3 150°C 45mins.-1hr. Baked sponge pudding 190°C 3 180°C 40-45mins. Milk pudding 140-150°C 3 150°C 2-3hrs.
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