Electrolux E1000-6 Manuale utente

E1000-6

User manual Built-under oven

Thank you for choosing one of our high-quality products.

To ensure optimal and regular performance of your appliance please read this

instruction manual carefully. It will enable you to navigate all processes perfectly

and most efficiently. To refer to this manual any time you need to, we recommend

you to keep it in a safe place. And please pass it to any future owner of the appliance.

We wish you much joy with your new appliance.

Contents

Safety information 2

Safety for children and incompetent

persons 2

Installation safety measures 2

Electrical safety 3

Operation safety measures 3

Before first use 3

Initial Cleaning 3

Product description 4

General overview 4

Oven accessories 4

Oven steam outlet 5

Daily use 5

Switching the Oven On and Off 5

Cooling fan 5

Cooking zones 5

Heat settings 5

Oven Functions 6

Inserting the Oven Accessories 6

Helpful hints and tips 6

Baking 7

Roasting 9

Grilling 11

Preserving 12

Care and cleaning 13

Oven Ceiling 13

Shelf Support Rails 14

Oven lamp 15

Oven door and glass panels 15

What to do if… 16

Disposal 17

Service and spare parts 17

Subject to change without notice

Safety information

Safety for children and incompetent persons

• People (including children) who, because of their physical, sensory or mental capabilities

or their inexperience of ignorance are not able to use the appliance safely, should not

use this appliance without supervision or instruction by a responsible person.

• Switch on the child lock when there are children. The child lock makes sure that children

do not accidentally switch on the appliance.

Installation safety measures

• Let a registered electrician do the installation of the appliance. If you do not contact a

registered electrician, the guarantee becomes invalid if there is damage.

• For safety on installation, refer to "Installation"

2Contents

Electrical safety

• Let a registered electrician do the electrical connection of the appliance.

• For safety on installation, refer to "installation".

Risk of fire

• Open the door carefully. The use of ingredients with alcohol can cause a mixture of

alcohol and air. There is risk of fire.

• Do not let sparks or open flames come near the appliance when you open the door. There

is risk of fire.

• Do not keep flammable materials in the appliance. There is risk of fire.

Operation safety measures

Discoloration of the oven enamel does not effect the performance of the appliance. The

guarantee does not become invalid.

• Only use the appliance to cook, roast and bake food

• When you connect electrical appliances to mains sockets, do not let cables touch or come

near the hot oven door.

• The inner side of the appliance becomes hot during use. There is risk of burns.

• Do not cover the appliance with aluminium foil to prevent damage to the oven enamel.

• Do not put baking trays, pots, etc. on the oven floor to prevent damage to the oven

enamel.

• Never put hot water directly into the appliance to prevent damage to or discoloration

of the oven enamel.

• User a deep baking tray for very moist cakes. If not, fruit juices can cause stains that can

be permanent.

• Do not apply pressure on an open appliance door.

• Be careful when you remove or install the glass panels.

• Do not keep moist food in the appliance to prevent damage to the oven enamel.

• After you switch off the cooling fan, do not keep uncovered food in the appliance.

Moisture can condense in the appliance or on the glass doors.

Care and cleaning

• Before maintenance, switch off the appliance and make sure that the appliance is cool.

• Do not clean the appliance with a steam cleaner or a high-pressure cleaner.

• Do not clean the glass oven door with abrasive fluids or metal scrapers, which could

cause scratches on the surface. The glass could break and shatter

Before first use

Initial Cleaning

• Remove all parts from the appliance.

• Clean the appliance before first use.

CAUTION!

Do not use abrasive cleaning agents! This can damage the surface. Refer to chapter "Care

and Cleaning".

Before first use 3

Product description

General overview

2 2

3 4 5 6

12 5

1Control panel

2Cooking zone indicators

3Power indicator

4Control knob for oven functions

5Control knob for temperature

6Temperature light

7Control knobs for cooking zones

8Heating element

9Oven lamp

10 Bottom heat

11 Oven shelf runners, removable

12 Shelf positions

Oven accessories

•Oven shelf

For cookware, cake tins, roasts.

•Flat baking tray

For cakes and biscuits.

4Product description

Oven steam outlet

The steam from the oven gets out through the outlet in the back left corner of the cooking

surface (see the Description of the appliance in hob user manual).

Daily use

To use the oven, push the retractable knob. The knob then comes out.

Switching the Oven On and Off

1. Turn the oven functions control knob to an oven function.

2. Turn the temperature control knob to a temperature.

The power indicator comes on while the oven is in operation.

The temperature indicator comes on while the oven temperature increases.

3. To switch off the oven, turn the oven functions control knob and the temperature

control knob to the Off position.

Cooling fan

When the appliance operates, the cooling fan switches on automatically to keep the sur-

faces of the appliance cool. If you switch off the appliance, the cooling fan continues to

operate until the appliance cools down.

Cooking zones

With the control knobs for cooking zones you operate the hob that you installed with the

oven. For more information about the hob, refer to the hob user manual.

Heat settings

Cooking zone indicators (refer to "General overview ") show which zone you set.

Control knob Function

Keep warm setting

1-9 Heat settings

(1 = lowest heat setting; 9 = highest heat setting)

1. Turn the control knob to a necessary heat setting.

2. To complete the cooking process, turn the control knob to the “0” position.

Automatic heat-up function

This information is applicable only if you install the hob with Automatic heat up function!

The automatic heat-up function heats the cooking zone with full power for some time.

1. To switch on the function, turn the control knob clockwise as far as possible (pass the

highest heat setting).

2. To continue the cooking process, turn the control knob to the necessary heat setting.

Daily use 5

3. To complete the cooking process, turn the control knob to the “0” position.

Oven Functions

Oven function Application

LIGHT Use this function to light up the oven interior.

CONVENTIONAL To bake and roast on one oven level.

TOP HEAT To brown bread, cakes and pastries.

BASE HEAT To bake cakes with crispy or crusty bases and to preserve

food.

SINGLE GRILL To grill flat food in the middle of the grill and to toast.

DUAL GRILL To grill flat food in large quantities and to toast.

Inserting the Oven Accessories

Put in the slide-in accessories so that the double side edges are at the back of the oven and

point down to the bottom. Push the slide-in accessories between the guide-bars of one of

the oven levels.

The oven shelf has double side edges. These edges

and the shape of the guide-bars causes the anti-

tilt safety for the oven accessories.

Helpful hints and tips

Examples of cooking applications

The data in the table is for guidance only.

Heat

setting

Use to: Time Hints

1 Keep cooked foods warm as re-

quired

Cover

1-2 Hollandaise sauce, melt: butter, choco-

late, gelatine

5-25

min

Mix occasionally

1-2 Solidify: fluffy omelettes, baked eggs 10-40

min

Cook with a lid on

6Helpful hints and tips

Heat

setting

Use to: Time Hints

2-3 Simmer rice and milkbased dishes, heat-

ing up ready-cooked meals

25-50

min

Add at least twice as much liquid as

rice, stir milk dishes part way

through

3-4 Steam vegetables, fish, meat 20-45

min

Add a few tablespoons of liquid

4-5 Steam potatoes 20-60

min

Use max. ¼ l water for 750 g of po-

tatoes

4-5 Cook larger quantities of food, stews

and soups

60-150

min

Up to 3 l liquid plus ingredients

6-7 Gentle fry: escalope, veal cordon bleu,

cutlets, rissoles, sausages, liver, roux,

eggs, pancakes, doughnuts

as re-

quired

Turn halfway through

7-8 Heavy fry, hash browns, loin steaks,

steaks

5-15

min

Turn halfway through

9Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips

Baking

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 pro-

cedure.

To see which oven function you must use please refer to the oven functions list in Daily

use chapter.

Baking in tins

Type of baking Oven

level

Temperature °C Time

Ring cake or brioche 1160 - 180 0:50 - 1:10

Helpful hints and tips 7

Type of baking Oven

level

Temperature °C Time

Madeira cake, fruit cakes 1150 - 170 1:10 - 1:30

Sponge flan 1160 - 180 0:25 - 0:40

Flan base - short pastry

3190 - 210 0:10 - 0:25

Flan base - sponge mixture 3170 - 190 0:20 - 0:25

Apple tart (covered) 1170 - 190 0:50 - 1:00

Apple pie (2 tins Ø 20 cm, placed diagonally

to one another)

1180 - 200 0:20 - 0:30

Savoury flan ( e.g., quiche lorraine) 1180 - 200 0:30 - 1:10

Curd cheesecake 1160 - 180 1:00 - 1:30

1) pre-heat the oven

Cakes/pastries/breads on baking trays

Type of baking Oven

level

Temperature °C Time

Plaited bread/bread crown 3170 - 190 0:30 - 0:40

Christmas stollen

3160 - 180 0:40 - 1:00

Bread (rye bread) first of all

1250 0:20

..............then 160 - 180 0:30 - 1:00

Cream puffs, eclairs 3190 - 210 0:25 - 0:40

Swiss roll

3180 - 200 0:10 - 0:20

Dry streusel cake 3160 - 180 0:20 - 0:40

Buttered almond cake, sugar cakes, Bien-

enstich (custard-filled cake, coated with

sugar and almonds)

3190 - 210 0:15 - 0:30

Fruit flans (made with yeast dough/sponge

mixture)

3170 - 190 0:25 - 0:50

Fruit flans made with short pastry 3170 - 190 0:40 - 1:20

Yeast cakes with delicate fillings (e.g. cream

cheese, cream, etc.) (cooked on baking

sheet)

3160 - 180 0:40 - 1:20

Pizza (with a lot of topping)

1190 - 210 0:30 - 1:00

Pizza (thin crust)

1230 - 250 0:10 - 0:25

Unleavened bread

1230 - 250 0:08 - 0:15

Tarts (Swiss-style)

1210 - 230 0:35 - 0:50

1) pre-heat the oven

8Helpful hints and tips

Biscuits

Type of baking Oven

level

Temperature °C Time

Short pastry biscuits

3170 - 190 0:06 - 0:20

Viennese whirls 3160 - 180 0:10 - 0:40

Biscuits made with sponge mixture 3170 - 190 0:15 - 0:20

Pastries made with egg white, meringues 3100 - 120 2:00 - 2:30

Macaroons 3120 - 140 0:30 - 0:60

Danish pastries 3170 - 190 0:20 - 0:40

Puff pastries

3190 - 210 0:20 - 0:30

Rolls

3180 - 220 0:20 - 0:35

Small cakes (20 per tray)

3170 - 190 0:20 - 0:30

1) pre-heat the oven

Tips on baking

Baking results Possible cause Remedy

The cake is not

browned sufficiently

below

Incorrect oven level Put the cake on a lower oven level

The cake sinks (be-

comes soggy, lumpy,

streaky)

Oven temperature too high Use a lower setting

The cake sinks (be-

comes soggy, lumpy,

streaky)

Baking time is too short Set a longer baking time

Do not set higher temperatures to de-

crease baking times

The cake sinks (be-

comes soggy, lumpy,

streaky)

Too much liquid in the mix-

ture

Use less liquid. Look at the mixing times,

specially when you use mixing machines

Cake is too dry Oven temperature too low Set a higher oven temperature

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

Cake does not brown

equally

Oven temperature too high

and baking time too short

Set a lower oven temperature and a longer

baking time

Cake does not brown

equally

No equal mixture Put the mixture equally on the baking tray

Cake does not cook in

the baking time set

Temperature too low Use a slightly higher oven temperature

setting

Roasting

Roasting dishes

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

Helpful hints and tips 9

• Large roasting joints can be roasted directly in the deep roasting pan or on the oven

shelf above the deep roasting pan. (If present)

• Roast lean meats in a roasting tin with a lid. This well 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.

The data in the table is for guidance only.

Tips on using the roasting table.

• Roast meat and fish that weighs more than 1 kg .

• Put some water in the roasting tray to prevent meat juices or fat from burning to the

pan.

• Turn the meat if it is necessary (after 1/2 - 2/3 of the cooking time).

• For better results, baste large pieces of meat and poultry with the cooking juices several

times during the cooking time.

• Stop the oven approximately 10 minutes before the end of roasting time to use the

residual heat.

To see which oven function you must use please refer to the oven functions list in Daily

use chapter.

Beef

Type of meat Amount

Weight

Oven lev-

Tempera-

ture °C

Time (Hr.: Mins.)

Pot roast 1 - 1.5 kg 1200 - 250 2:00 - 2:30

Roast beef or fillet 1 per cm of thick-

ness

- rare

per cm. of

thickness

1230 - 250 0:06 - 0:08

- medium

per cm. of

thickness

1230 - 250 0:08 - 0:10

- well done

per cm. of

thickness

1210 - 230 0:10 - 0:12

1) pre-heat the oven

Pork

Type of meat Amount

Weight

Oven lev-

Tempera-

ture °C

Time (Hr.: Mins.)

Shoulder, neck, ham joint 1 - 1.5 kg 1210 - 220 1:30 - 2:00

Chop, spare rib 1 - 1.5 kg 1180 - 190 1:00 - 1:30

Meat loaf 750 g - 1 kg 1170 - 180 0:45 - 1:00

Knuckles of pork (precooked) 750 g - 1 kg 1210 - 220 1:30 - 2:00

10 Helpful hints and tips

Indice

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