Bedienungsanleitung AEG-ELECTROLUX EHGL40-4

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AEG-ELECTROLUX EHGL40-4 : Laden Sie die komplette Bedienungsanleitung herunter (1122 Ko)

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   AEG-ELECTROLUX EHGL40-4 (659 ko)
   AEG-ELECTROLUX EHGL40-4 (1215 ko)

Handbuch Zusammenfassung: Gebrauchsanweisung AEG-ELECTROLUX EHGL40-4

Detaillierte Anleitungen zur Benutzung finden Sie in der Bedienungsanleitung.

[. . . ] Thinking of you. Share more of our thinking at www. electrolux. com Contents Safety instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 29 30 31 33 5 Subject to change without notice The following symbols are used in this user manual: 1 Important information concerning your personal safety and information on how to avoid damaging the appliance. 3 General information and tips 2 Environmental information electrolux 3 1 Safety instructions Electrical safety · This appliance must be only connected by a registered electrician. · In the event of a fault or damage to the appliance: Take the fuses out or switch off. · Repairs to the appliance must only be carried out by qualified service engineers. [. . . ] be switched off about 10 minutes before the end of baking time, to make use of the residual heat. e. g. g. , oven levels 1 and 3 3 baking trays: oven levels 1, 3 and 5 General instructions · Insert the tray with the bevel at the front. 2 With longer baking times, the oven can 16 electrolux Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold. Baking table Baking on one oven level Type of baking Baking in tins Ring cake or brioche Madeira cake/fruit cakes Sponge cake Sponge cake Flan base - short pastry Flan base - sponge mixture Apple pie Apple pie (2tins Ø20cm, diagonally off set) Apple pie (2tins Ø20cm, diagonally off set) Savoury flan (e. g, quiche lorraine) Cheesecake Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional Convection with ring heating element Conventional 1 1 1 1 3 3 1 1 1 1 1 150-160 140-160 140 160 170-1801) 150-170 170-190 160 180 160-180 170-190 50-60 60-80 30-40 30-40 20-25 25-30 50-60 60-80 60-80 45-55 80-90 Oven function Oven level Temperature °C Time Mins. Cakes/pastries/breads on baking trays Plaited bread/bread crown Christmas stollen Bread (rye bread) -first of all -then Cream puffs/eclairs Swiss roll Cake with crumble topping (dry) Buttered almond cake/sugar cakes Butter plait Fruit flans (made with yeast dough/sponge mixture)2) Conventional Conventional Conventional 3 3 1 170-190 160-1801) 2301) 160-180 160-1701) 180-2001) 150-160 190-2101) 170-1801) 150 45-55 50-60 10 30-60 30-45 10-20 20-30 20-30 40-50 40-50 Conventional Conventional Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element 3 3 3 3 3 3 electrolux 17 Type of baking Fruit flans (made with yeast dough/sponge mixture)2) Fruit flans made with short pastry Yeast cakes with delicate toppings (e. g, quark, cream, custard) Pizza (with a lot of topping)2) Pizza (thin crust) Unleavened bread Tarts (CH) Biscuits Short pastry biscuits Viennese whirls Viennese whirls Biscuits made with sponge mixture Pastries made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Rolls Small cakes (20per tray) Small cakes (20per tray) 1) Pre-heat the oven 2) Use the drip tray or roasting tray Oven function Conventional Oven level 3 Temperature °C 170 Time Mins. 40-50 Convection with ring heating element Conventional 3 3 160-170 160-1801) 50-70 50-70 Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element 1 1 1 1 180-2001) 200-2201) 200-220 180-200 30-50 15-25 10-20 40-55 Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Convection with ring heating element Conventional Convection with ring heating element Conventional 3 3 3 3 3 3 3 3 3 3 3 3 150-160 140 1601) 160-170 80-100 100-120 150-160 170-1801) 1801) 2001) 1401) 1701) 15-25 25-35 20-30 15-25 90-150 60-90 20-40 20-30 20-35 20-35 20-30 20-30 18 electrolux Baking on more than one oven level Convection with ring heating element Convection with ring heating element Type of baking Temperature in °C Time Mins. Shelf positions from bottom 2 levels Cakes/pastries/breads on baking trays Cream puffs/Eclairs Dry streusel cake 1/4 1/3 ----160-1801) 140-160 35-45 25-35 3 levels Biscuits/small cakes/pastries/rolls Short pastry biscuits Viennese whirls Biscuits made with sponge mixture Biscuits made with egg white, meringues Macaroons Biscuits made with yeast dough Puff pastries Rolls Small cakes (20per tray) 1) Pre-heat the oven 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 1/3/5 1/3/5 --------------150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 1401) 20-30 30-40 20-30 90-150 60-90 30-40 25-35 30-40 25-40 Tips on baking Baking results The cake is not browned enough at the bottom The cake sinks (becomes soggy, lumpy, streaky) Possible cause Wrong oven level Oven temperature too high Baking time too short Remedy Place cake lower in the oven Use a slightly lower setting Set a longer baking time Baking times cannot be reduced by setting higher temperatures Use less liquid Pay attention to mixing times, especially if using mixing machines Set oven temperature higher Set a shorter baking time Too much liquid in the mixture Cake is too dry Oven temperature too low Baking time too long electrolux 19 Baking results Cake browns unevenly Possible cause Remedy Oven temperature too high and baking Set a lower oven temperature and a time too short longer baking time Mixture is unevenly distributed Spread the mixture evenly on the baking tray Use a slightly higher oven setting Cake is not done within the baking time given Temperature too low Pizza setting table Shelf position 1 1 1 1 1 1 1 1 1 1 1 1 1 Type of baking Pizza (thin crust) Pizza (with a lot of topping) Tarts Spinach flan Quiche Lorraine Quark flan, round Quark flan on tray Apple cake, covered Vegetable pie Unleavened bread Puff pastry flan Flammekuchen (Pizza-like dish from Alsace) Piroggen (Russian version of calzone) 1) Pre-heat the oven Temperature °C 200 - 2501) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 1) 160 - 180 250 1) 1) Time Mins. 10 - 15 20 - 30 45 - 60 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 15 40 - 50 10 - 20 15 - 25 180 - 2001) Bakes and gratins table Shelf position 1 1 1 1 1 1 1 Dish Pasta bake Lasagne Vegetables au gratin 1) Oven function Conventional Conventional Convection grilling Convection grilling Conventional Conventional Convection grilling Temperature °C 180-200 180-200 160-170 170 180-200 180-200 160-170 Time Mins. 45-60 40-50 20-30 20-30 40-60 50-60 40-60 Baguettes topped with melted cheese1) Sweet bakes Fish bakes Stuffed vegetables 1) Pre-heat the oven 20 electrolux Frozen Ready Meals Table Food to be cooked Frozen pizza Chips1) (500 g) Baguettes Fruit flans Oven function Conventional Convection with ring heating element Conventional Conventional Shelf position 3 3 3 3 Temperature °C as per manufacturer's instructions 200-220 as per manufacturer's instructions as per manufacturer's instructions Time as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions as per manufacturer's instructions 1) Comments: Turn chips 2 or 3 times during cooking 3 Tips on using the roasting chart Roasting Oven function: Conventional or Convection grilling Roasting dishes · Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). · Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. · For all lean meats, we recommend roasting these in a roasting tin with a lid. · All types of meat, that can be browned or have crackling, can be roasted in the roasting tin without the lid. Roasting table Shelf position Temperature °C 200-250 · · · · · The information given in the following table is for guidance only. We recommend cooking meat and fish weighing 1 kg and above in the oven. To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting pan. Baste large roasts and poultry with their juices several times during roasting. You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat. Type of meat Beef Pot roast Roast beef or fillet - rare Quantity Ovenfunction Time Mins. 1-1. 5 kg Conventional 1 120-150 per cm. of thickness Convection grilling 1 190-2001) 5-6 electrolux 21 Type of meat Quantity per cm. of thickness Ovenfunction Convection grilling Convection grilling Shelf position 1 1 Temperature °C 180-190 170-180 Time Mins. 6-8 8-10 - medium - well done Pork Shoulder, neck, ham joint Chop, spare rib Meat loaf Porkknuckle (precooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb Game Saddle of hare, leg of hare Saddle of venison Haunch of venison Poultry Poultry portions Half chicken Chicken, poulard Duck Goose Turkey 1-1. 5 kg 1-1. 5 kg 750 g-1 kg 750 g-1 kg Convection grilling Convection grilling Convection grilling Convection grilling 1 1 1 1 160-180 170-180 160-170 150-170 90-120 60-90 50-60 90-120 1 kg 1. 5-2 kg Convection grilling Convection grilling 1 1 160-180 160-180 90-120 120-150 1-1. 5 kg 1-1. 5 kg Convection grilling Convection grilling 1 1 150-170 160-180 100-120 40-60 up to 1 kg 1. 5-2 kg 1. 5-2 kg Conventional Conventional Conventional 3 1 1 220-2501) 210-220 180-200 25-40 35-40 60-90 200-250g each 400-500g each 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg Convection grilling Convection grilling Convection grilling Convection grilling Convection grilling Convection grilling 1 1 1 1 1 1 200-220 190-210 190-210 180-200 160-180 160-180 30-50 35-50 50-70 80-100 120-180 120-150 22 electrolux Type of meat Quantity Ovenfunction Convection grilling Shelf position 1 Temperature °C 140-160 Time Mins. 150-240 Turkey Fish (steamed) Whole fish 1) Pre-heat the oven 4-6 kg 1-1. 5 kg Conventional 1 210-220 40-60 3 The empty oven should always be preGrill sizes Oven function: Grill or Dual grill with maximum temperature setting · · heated with the grill functions for 5 minutes. Always insert the tray for collecting the fat into the first shelf position from the bottom. Grilling is particularly suitable for flat pieces of meat or fish. 1 Important: Always grill with the oven door closed. · · Grilling table Food to be grilled Oven level Grilling time Mins. 1st side 2nd side 6-8 6-10 6-8 5-6 10-12 2-4 --- Burgers Pork fillet Sausages Fillet steaks, veal steaks Fillet of beef, roast beef (approx. 1 kg) Toast1) Toast with topping 1) Do not pre-heat 4 4 4 4 3 3 3 8-10 8-12 6-10 6-7 10-12 2-4 3-6 Defrosting Oven function: Defrost ture setting) · · (no tempera- · For defrosting, place the shelf in the 1st oven level from the bottom. Unwrap the food and place it on a plate on the oven shelf. Do not cover with a plate or bowl, as these can substantially lengthen the defrosting time. electrolux 23 Defrosting table Defrosting time mins. 100-140 100-140 90-120 25-35 30-40 30-40 80-100 60 Dish Further defrosting time (mins. ) 20-30 20-30 20-30 10-15 10-20 10-15 10-15 60 Comments Place the chicken on an upturned saucer placed on a large plate Turn halfway through Turn halfway through Turn halfway through ------Cream can also be whipped when still slightly frozen in places --- Chicken, 1000 g Meat, 1000 g Meat, 500 g Trout, 150g Strawberries, 300g Butter, 250g Cream, 2 x 200g Gateau, 1400g Drying Oven function: Convection with ring heating element · · Use oven shelves covered with greaseproof paper or baking parchment. You get a better result if you switch the oven off halfway through the drying time, open the door and leave the oven to cool down overnight. Oven level 1 level 3 3 3 3 3 · Food to be dried Vegetables Beans Peppers (strips) Vegetables for soup Mushrooms Herbs Fruit Plums Apricots Temperature in °C 2 levels 1/4 1/4 1/4 1/4 1/4 Time in hours (Guideline) 60-70 60-70 60-70 50-60 40-50 6-8 5-6 5-6 6-8 2-3 60-70 60-70 3 3 1/4 1/4 8-10 8-10 24 electrolux Food to be dried Apple slices Pears Temperature in °C 60-70 60-70 Oven level 1 level 3 3 2 levels 1/4 1/4 Time in hours (Guideline) 6-8 6-9 Making preserves Oven function: Bottom heat · For preserving, use only commercially available preserve jars of the same size. [. . . ] a) Install the hotplates according to the installation insruction no. 374307900/ 374307901 so that the hotplate socket connections can be carried out before the cooker is inserted. A seperate earthing is not required b) Install the glass ceramic cooking surface and hobs according to the separate installation instructions. 1 For safety reasons, when installing next to a wood-fuelled boiler, a heatproof and heat-insulating plate must be mounted at the height of the appliance and must be installed with a depth of at least 30 cm. 3 To secure it, you can bore 2 x 2. 8mm holes at the top where the indents are provided (detail C). Electrical connection/power supply The oven must be connected to the electricity supply by a designated electrician. [. . . ]

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