Electrolux EK 5741 User manual

Electric cookers

Mod. EK 5741

35673-8502

Please read this instruction booklet before using the appliance

INSTRUCTION BOOKLET

Important Safety Information

You MUST read these warnings carefully before installing or using the appliance. If you

need assistance, contact our Customer Care Department on 87 5 95 95

Installation

lThis cooker must be installed by qualified

personnel, according to the manufacturers

instructions and to the relevant British

Standards.

 This cooker is heavy. Take care when moving it.

lRemove all packaging before using the cooker.

lEnsure that the electrical supply complies with

the type stated on the rating plate.

lDo not attempt to modify the cooker in any way.

Child Safety

lThis cooker is designed to be operated by

adults. Do not allow children to play near or with

the cooker.

lThe cooker gets hot when it is in use. Children

should be kept away until it has cooled.

lChildren can also injure themselves by pulling

pans or pots off the cooker.

During Use

lThis cooker is intended for domestic cooking

only. It is not designed for commercial or

industrial purposes.

lDo not use this cooker if it is in contact with

water. Do not operate the cooker with wet hands.

lEnsure the control knobs are in the OFF

position when not in use.

lWhen using other electrical appliances, ensure

the cable does not come into contact with the

hot surfaces of the cooker.

lUnstable or misshapen pans should not be used

on the hob hotplates as unstable pans can cau-

se an accident by tipping or spillage.

lNever leave the cooker unattended when

cooking with oil and fats.

lThis cooker should be kept clean at all times.

A build-up of fats or foodstuffs could result in a

fire.

lDo not store flammable materials in the storage

drawer.

lNever use plastic dishes in the oven or on the

hob hotplates. Never line any part of the oven

with aluminium foil.

lAlways ensure that the oven vent which is

located at the centre back of the hob is left

unobstructed to ensure ventilation of the oven

cavity.

lPerishable food, plastic items and areosols may

be affected by heat and should not be stored

above the cooker.

Service

lThis cooker should only be repaired or serviced

by an authorised Service Engineer and only ge-

nuine approved spare parts should be used.

Environmental Information

lAfter installation, please dispose of the

packaging with due regard to safety and the

environment.

lWhen disposing of an old appliance, make it

unusable, by cutting off the cable.

Keep this instruction book for future reference

and ensure it is passed on to any new owner.

These instructions are valid for UK only.

This appliance is manufactured

according to the following EEC

directives:

73/23 EEC - 9 /683 EEC - 93/68 EEC -

89/336 EEC current edition.

Contents

Oven Door Protection Device

All our appliances comply with the

European safety standards.

Nevertheless, in order to ensure the

highest safety level, and avoid small

children to be exposed to the heat

when the appliance is operated, it is

possible to fit a special protection

device to the oven door. This device

can be purchased in our Service

Force Centres, specifying the

relevant code (35791) and the

Product No. shown on the rating

plate.

For the User For the Installer

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

Important Safety Information 2

Description of the Cooker 4

Control Panel 5

Operation 6

Before the First Use of the Oven 7

Using the Oven 8

Using the Conventional Oven 9

Grilling 11

Maintenance and Cleaning 12

Cleaning the Oven 13

Something Not Working 14

Important Safety Requirements 18

Electrical connections 19

temperature

mains on

Description of the Cooker

Back left hotplate

Front left hotplate

Control panel

Oven door

Front right hotplate

Back right hotplate

Storage drawer

Premier

front left back left back right front right grill and oven

temperature

mains on

1. Oven Thermostat Pilot Light

2. Cooker Operation Pilot Light

3. Front left hotplate control knob

4. Back left hotplate control knob

5. Back right hotplate control knob

6. Front right hotplate control knob

7. Oven function control knob

654

Control Panel

The Oven Cavity

Grill element Oven Light

Accessories

Grill trivet

Removable handle

Grill/roasting pan

Hints and Ti s

Saucepans for use on solid plates should have

several characteristics:

lThey should be fairly heavy duty

lThey should fit the heat area exactly, or be

slightly larger for efficient use, NEVER

smaller.

lThey should have a flat base to ensure good

contact with the plate.

This is particularly important when using pans

for high temperature frying or pressure

cooking.

As soon as liquid starts boiling, turn down the

plate control knob so that it will barely keep the

liquid simmering.

You can switch off the plate a short while before

you finish cooking, and the final stage will be

completed on the accumulated heat. Similarly,

stews etc. cooked in well covered saucepans

cook at lower temperature which is more

economical.

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.

Take care never to lean or reach over a hot

electric plate. Always point pan handles

inward or over the work surface next to the

hob to avoid accidentally knocking over a

pan as you pass by.

Take care when frying food in hot oil or fat,

as the overheated splashes could easily

ignite.

f the control knobs become difficult to turn,

please contact your local Electrolux

Service Centre.

Electric Hot lates

To switch on a hotplate, turn the relevant control

knob to the required heat setting.

The control knob is numbered - 6

- OFF

1 - Minimum

6 - Maximum.

The hob has two types of hotplates:

Normal Hotplates

We recommend the plates are switched to

maximum (6) for a short while to boost the plate,

and then adjusted to the required setting.

Rapid Hotplate (Front right)

The rapid hotplates indicated by a red spot, will

heat up more quickly than a normal plate.

Over a period of time the red spot may

disappear, this will not affect the perfor-

mance of the hotplate.

It is important to note that the plate may

smoke a little and produce a slightly

unpleasant odour when used for the first

time. This is quite normal and will

disappear after a few minutes.

Suggestions for the correct setting of the plates

are given in the following table.

Operation

OFF 0

Very Gentle 1To keep food warm

To melt butter and chocolate

Gentle 2To prepare cream-sauces,

stews and milk puddings

or to fry eggs

Slow 3Dried vegetables, frozen

food, fruit, boiling water

or milk

Medium 4Boiled potatoes, fresh

vegetables, pâtés, soups,

broths, pancakes or fish

High 5Larger stews, meat roll, fish,

omelettes, steaks

Fast 6Steaks, escalopes and

frying.

Before the First Use of the Oven

Remove all packaging, both inside and

outside the oven, before using the oven.

Before first use, the oven should be heated

without food. During this time, an unpleasant

odour may be emitted. This is quite normal.

F1. Set the oven function control knob to

MAX.

2. Open a window for ventilation.

3. Allow the oven to run empty for

approximately 45 minutes.

This procedure should be repeated with the grill

function for approximately 5-1 minutes.

Electric Oven

200

150

100

max

Oven Function Control Knob

lOven switched off

l-max Range of temperature regulation for

conventional cooking

Oven light

Bottom heating element - The heat

comes from the bottom of the oven only

Top heating element - The heat comes

from the top of the oven only

Grill - The heat comes only from the top

element

Using the Oven

 Always cook with the oven door closed.

 Stand clear when opening the drop

down oven door. Do not allow it to fall

open - support the door using the door

handle, until it is fully open.

 The oven has four shelf levels, and is

supplied with one shelf.

The shelf positions are counted from the

bottom of the oven as shown in the

diagram.

It is important that the shelf is correctly

positioned as shown in the diagram.

 Do not place cookware directly on the oven

base.

 Additional shelves are available from your

local Service Force Centre.

Cookware

 Use any oven proof cookware which will

withstand temperatures of 25 °C.

 Baking trays, oven dishes, etc. should not be

placed directly against the grid covering the

fan at the back of the oven, or placed on the

oven base.

 Do not use baking trays larger than 3 cm x

35 cm (12 in x 14 in) as they will restrict the

circulation of heat and may affect performan-

ce.

Condensation and steam

When food is heated it produces steam in the

same way as a boiling kettle. The oven vents

allow some of this steam to escape. However,

alwa s stand back from the oven when

opening the oven door to allow any build up of

steam or heat to release.

If the steam comes into contact with a cool

surface on the outside of the oven, e.g. a trim, it

will condense and produce water droplets. This

is quite normal and is not a fault with the oven.

To prevent discoloration, regularly wipe away

condensation and also soilage from surfaces.

Hints and Ti s

The effects of dishes

on cooking results

Dishes and tins vary in their thickness,

conductivity, colour, etc. which affects the way

they transmit heat to the food inside them.

AAluminium, earthenware, oven glassware

and bright shiny utensils reduce cooking and

underneath browning.

BEnamelled cast iron, anodized aluminium,

aluminium with non-stick interior and

coloured exterior and dark, heavy utensils

increase cooking and underneath browning.

Storage Drawer

The storage drawer is located underneath the

oven cavity.

During cooking the storage drawer may

become hot if the oven is on high for a

long period of time, therefore flammable

materials such as oven gloves, tea towels,

plastic aprons etc. should not be stored in

the drawer.

Oven accessories such as baking sheets,

will also become hot, therefore care

should be taken when removing these

items from the drawer whilst the oven is in

use or still hot.

Using the Conventional Oven

How to Use the

Conventional Oven

Turn the oven function control knob to the

required temperature.

THINGS TO NOTE

The thermostat control light will remain on

until the correct temperature is reached. It will

then cycle on and off to show that temperatu-

re is being maintained.

To oven element only

This function is suitable for finishing cooked

dishes, eg; lasagne, shepherds pie, cauliflower

cheese etc.

Bottom oven element only

This function is particularly useful when blind-

baking pastry or cooking pizza. It may also be

used to finish off quiches or flans to ensure the

base pastry is cooked through.

Hints and Ti s

The middle shelf position allows for the best heat

distribution. To increase base browning simply

lower the shelf position. To increase top

browning, raise the shelf position.

The material and finish of the baking trays and

dishes used will affect base browning.

Enamelware, dark, heavy or non-stick utensils

increase base browning, while oven glassware,

shiny aluminium or polished steel trays reflect

the heat away and give less base browning.

Always place dishes centrally on the shelf to

ensure even browning.

Stand dishes on suitably sized baking trays to

prevent spillage onto the base of the oven and

make cleaning easier.

Do not place dishes, tins or baking trays directly

on the oven base as it becomes very hot and

damage will occur.

Single level cooking gives best results.

Food Temperature (°C) Runner Cooking

Positions Time (mins)

Biscuits - small cakes 16 -18 2 25-3

Bread, buns, yeast, doughs 2 -22 2 35-45

Casseroles 15 -17 1-2 9 -18

Queen Victoria sponge 17 -19 1-2 2 -3

Cakes - madeira, rich fruit 15 -17 2 9 -15

Choux pastry, eclairs 2 -22 2 3 -35

Fish 2 -22 2 2 -4

Fruit pies, plate tarts, crumbles 18 -2 2 5 -65

Meringues 9 -1 2 9 -15

Milk puddings 14 -16 2 9 -15

Pate, terrine (in baine-marie) 16 -18 1-2 6 -9

Pizzas 2 -23 1-2 25-3

Puff pastry, sausage rolls, vol-au-vents 2 -22 2 15-25

Quiches, flans 17 -2 1-2 5 -6

Scones 2 -22 2 8-15

Souffle 2 -22 2 35-45

Stuffed vegetables 2 -22 2 35-45

Roast meat & poultry 18 -2 2

Yorkshire pudding 2 -22 2 4 -5

Keep food warm, heat dishes 9 -1 2

Cooking Chart

see meat + poultry

roasting chart

Meat and Poultry Roasting Chart

Meat Cooking Time

Beef 2 -35 mins per 1/2kg (lb) + 20-35 mins

Beef, boned 25-35 mins per 1/2kg (lb) + 25-35 mins

Mutton and Lamb 25-35 mins per 1/2kg (lb) + 25-35 mins

Pork and Veal 3 -4 mins per 1/2kg (lb) + 30-40 mins

Ham 3 -4 mins per 1/2kg (lb) + 30-40 mins

Chicken 15-2 mins per 1/2kg (lb) + 20 mins

Turkey and Goose 15-2 mins per 1/2kg (lb) up to 3.5kg

(7.5lb) + 15 mins

Duck 25-35 mins per 1/2kg (lb) + 20 mins

When roasting, ensure the

meat is cooked thoroughly, use

a meat thermometer if preferred

to check the centre temperature

has reached the required tem-

perature (see table below).

MEAT TEMPERATURES

Beef Rare - 6 °C

Medium - 7 °C

Well Done - 8 °C

Pork Well Done - 8 °C

Lamb Medium - 7 °C

Well Done - 8 °C

These charts are intended as a guide only. It may be necessary to increase or decrease the temperatu-

re to suit your individual requirements. Only experience will enable you to determine the correct setting

for your personal requirements.

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