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strawberries, raspberries in closed glass container 200 0.15 and 0.15 afterheat Defrosted and ready to serve • Raw, frozen roast meat (e.g. 1 Vfe kg roast pork) 180-200 2.00-2.30 (depending on meat type) Defrosted and simultaneously roasted • Deep-frozen chicken, around 1000 g (cover with greaseproof paper) 50 1.00-1.15 Defrosted for roasting and grilling • BUA2-1 5/89 GBÆU BUE2-1 10/89 GB/EU ■ For bottling, use only commercially available bottling jars (jars with rubberringsand glass lids). Never use jars with screwfittings or bayonet catches or metal tins. And make sure you use fresh foodstuffs! The oven holds 6 bottling jars of 1-1V& litres capacity. Place 1 cup of hot water in the drip-pan so that the necessary humidity is retained in the oven. ■ As the shelf height, use the 4th level from above. The jars should not touch, must wherever possible be filled to the same level with the same contents, and must be securely clamped. ■ To switch on, turn my heating mode switch to hot airland the oven temperature switch to 160 °C. ■ Fume opening: closed ■ Keep an eye on the food being bottled. As soon as the liquid in thefi rst jars (when bottling fruit or pickled cucumbers) begins to bubble (afteraround45 minutes for 1-lrtre jars) switch off the oven, but allow the jars to stand a further 30 minutes or so - around 15 minutes for tender fruit, e.g. strawberries - in the closed oven. When bottling vegetables or meat, set back my oven temperature switch to 100 °C as soon as the liquid in the first jars begins to bubble and allow the contents to cook for a further 60-90 minutes. Then switch off the oven with both my switches and allow the jars tostand a further30 minutes in the closed oven. — Bottling 115 Cleaning and care Glass-ceramic cooking area - principles - Special soiling If you have coordinated a glass-ceramic cooking area with me, a few principles should be observed despite its special virtue of being easy-care: It is important to clean my cooking area every time it has been used! 1. Never use aggressive cleaners, such as e.g. coarse scouring agents or abrasive pan cleaners. 2. Alwaysc lean the coo ki n g area wh en 11 is s I ig htly so 11 ed - p refe ra-bly after each use. For this purpose, use a damp cloth and a little washing-up liquid. Then wipe the cooking area dry with a clean cloth. No cleaner residues should remain on the surface. 3. Thoroughly clean the whole cooking area once a week. For this purpose, use ‘‘Sidol Stainless Steel Gloss”, “Steel-FIx”, or “WK-Top”. Then thoroughly dean the whole cooking area with clean water and wipe dry with a clean cloth. Please make sure that no cleaner residues remain on the surface I Thecooklng area may otherwise be damaged! 4. Only use the recommended cleaning products! Boiled-over food First soften with a wet cloth and then remove the food residues with a glass or razor-blade scraper. Take care to avoid injuring yourself! Then clean the cooking area as described under 3. m Bumed-on sugar, melted plastic Remove this at once - when still hot - with a glass scraper, hs otherwise permanent damage could result. Then clean the cooking area as described under 3. You can prevent damage due to sugar or sugar-containing foods by caring for your glass-ceramic cooking area with Collo-Profl orCera-fix. Stains {Scale stains or mother-of-pearl-ifke glossy stains, or discoloura-tionswith a metallic glint (saucepan rubbings),formed during cooking) are best removed when the hobs are still warm (not hot). For this purpose, also use “Sidoi Stainless Steel Gloss”, “Steel-Fix”, or “WK-Top”. Proceed exactly as described under 3. Grains of sand or grit which fall on to the cooking area may cause scratches when pots are moved about Please make sure therefore that no grains of sand or grit remain on the cooking area. 117 - Special soiling Hob unit with cast iron hobs Sanded finish The use of aggressive cleaning products and rough-bottomed saucepans gives the surface a sanded finish after a time, and dark patches will appear. You can obtain suitable cleaners, cleansing agents, and a glass scraper from the AEG Service Centre. Please clean heavy soiling of the cast Iron hobs with afine scouring agent or sponge. Then lightly heat and allow to dry. Please note that cleaners are unsuitable for the stainless steel edge of the cast iron hob and stainless steel hob unit, since they cause scratches. Thermal loading during cooking may cause slight yellowing of the stainless steel edge and stainiess steel hob unit. This depends on the physical nature of the material (its tendency to tarnish). These discolorations can be easily removed with “WK-Top” or “Steelfix”. In order to avoid the danger of corrosion between the edge of the hob and the hob unit, please note the following instructions: - Never lay any wet saucepan lids e.g. if steam has condensed inside them) on my hobs. - Only pul pots or pans on my hobs if they are dry underneath. - Make...
Otros modelos de este manual:Placas - COMPETENCE 730 E-M (487.05 kb)
Placas - COMPETENCE 730 E-M (487.05 kb)
Placas - COMPETENCE 730 E-M (487.05 kb)