Electrolux EK 5741 User manual

1 GB
Electric cookers
Mod. EK 5741
35673-8502
Please read this instruction booklet before using the appliance
INSTRUCTION BOOKLET

2
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.

3
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
F
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

4
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

5
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
7
654
2
1
3
Control Panel
The Oven Cavity
Grill element Oven Light
Accessories
P
Q
Grill trivet
Removable handle
Grill/roasting pan

6
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.

7
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
50
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

8
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.
4
3
2
1

9
Using the Conventional Oven
How to Use the
Conventional Oven
Turn the oven function control knob to the
required temperature.
THINGS TO NOTE
l 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.
F

10
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.