Electrolux thermaline S90 Instructions D'installation Et D'emploi page 24

3. ELECTRIC ROASTING AND BAKING OVEN
The oven is incorporated into the base unit of the range. The
oven equipment includes:
- removable grid guides
- grill and baking tray
The base of the oven is made of a thick steel plate which
evenly distributes and stores the heat. All the other parts of the
appliance are made of chrome nickel steel.
Note
• It should be noted that hot air or steam flows out when the
door is opened - danger of burning!
• When the oven door is folded down there is a danger of
injury to the legs!
3.1 OPERATION
The roasting oven has two independent heating systems
(upper and lower heating elements) and can be operated from
one side. There are two rotary switches (2 and 5) and two
white control lamps (3 and 6) on the control panel (Fig.13). The
rotary switches have scales from 0 to 350. The required oven
temperature is obtained by turning the switch to the mark
above it. When the heating is switched on the corresponding
white control lamp lights up until the preset temperature is rea-
ched in the oven. The oven is switched off when both rotary
switches are at 0. The control lamps then go out.
1 Top heating (symbol)
2 Knob
3 White control lamp
4 Bottom heating (symbol)
5 Knob
6 White control lamp
Fig.13 Control panel roasting and baking oven
3.2 INITIAL OPERATION /
RESTARTING
Heat the oven up for one hour at 220°C with the door clo-
sed (both control knobs at 220).
Then allow the oven to cool completely with the door open.
3.3 STANDBY
The oven must be appropriately preheated with the door clo-
sed before use. For heating to a steady state at 250 to 280°C,
the preheating time is about 30 minutes. For lower final tempe-
ratures the preheating time is correspondingly shorter. The
oven has reached the preset temperature when the control
lamps go out or when they switch on intermittently (heating
cycles).
3.4 CLEANING
Wash the panels with hot soapy water to which a fat-dissol-
ving agent has been added and rub them dry.
In the event of heavy soiling, use a commercial oven clea-
ner.
For cleaning the oven chamber, the grid guides (2) can be
taken out and cleaned.
Seite 20
OPERATING INSTRUCTIONS
Dismantling:
Pull the locking device (1) upwards.
Swivel the grid guide (2) forward about 2 cm towards the
centre of the oven.
Pull forwards out of the rear guide (3).
Installation:
Insert the grid guide (2) into the rear guide (3).
Swivel the front guide (4) in; press flat against the sidewall
and secure with the locking device (1).
1 Locking device
2 Grid guide
3 Rear guide
4 Front guide
Fig.14 Grid guide
3.5
For better browning, heat distribution and for large quantities,
the flap on the right-hand side of the oven door can be used to
keep it open.
1
3
3.5.1
• It is advantageous to preheat the roasting fat in the roa-
2
sting tin. The ready-to-roast meat should just be placed in
preheated fat.
• Commercial meat cooking thermometers are suitable for
checking the cooking time.
4
6
3.5.2
Kind of food to be roasted
5
Roast beef
Fillet of veal or pork in pastry
Roast pork or veal
Saddle of venison or lamb
Meatloaf in the mould
Poultry, about 700 - 1500 g
Pâtés of any type
3.5.3
• Preheat the oven.
• The heat-up time depends on the preset temperature.
• Open the oven door as little as possible when baking.
• Never place two trays with baking food one on top of the
other in the oven.
• Always insert trays with the food to be baked at the right
height.
• Flans with custard can be inserted directly on a grid on the
bottom of the oven. Firstly lightly bake dough with fruit (½)
then add the custard (½).
WORKING RULES
INFORMATION ON ROASTING
GUIDE TEMPERATURES FOR ROASTING (°C)
INFORMATION ON BAKING
3
1
2
4
Top Bottom
heating heating
250 280
200 230
250 280
250 280
150 180
250 280
130 150
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