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12 electrolux
Preheat the grill on a full setting for a few minutes
before sealing steaks or toasting. Adjust the heat
setting and the shelf as necessary, during cooking.
During cooking, the cooling fan and the thermostat
control light will operate in the same way as
described for the fan oven function.
Fan cooking
-
The food is cooked by means of preheated air
force blown evenly round the inside of the
oven by a fan set on the rear wall of the oven
itself.
-
Heat thus reaches all parts of the oven evenly
and fast and this means that you can simulta-
neously cook different types of foods positioned
on the various oven shelves . Fan cooking
ensures rapid elimination of moisture and the
dryer oven environment stops the different
aromas and flavours from being transmitted
from one food to another.
-
The possibility of cooking on several shelf
heights means that you can cook several differ-
ent dishes at the same time and up to three tins
of biscuits and mini pizzas to be eaten
immediately or subsequently deep frozen.
-
Naturally the oven can also be used for
cooking on just one shelf. In this case you
should use the lowest set of runners so that
you can keep an eye on progress more easily.
-
In addition, the oven is particularly
recommended for sterilizing preserves,
cooking home-made fruit in syrup, and for
drying mushrooms or fruit.
Defrosting
The oven fan operates without heat and circulates the
air, at room temperature, inside the oven.
Ensure the thermostat control knob is in the
OFF position.
12
Hints and Tips
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C) and therefore it is
necessary to preheat the oven for about 10 minutes.
Do not open the oven door before 3/4 of the baking
time has elapsed.
Shortcrust pastry is baked in a springform tin or on a
tray for up to 2/3 of the baking time and then garnished
before being fully baked. This further baking time
depends on the type and amount of topping or filling.
Sponge mixtures must separate with difficulty from
the spoon. The baking time would be unnecessarily
extended by too much liquid.
If two baking trays with pastries or biscuits are inserted
into the oven at the same time, a shelf level must be
left free between the trays.
If two baking trays with pastries or biscuits are inserted
into the oven at the same time, the trays must be
swapped and turned around after about 2/3 of the
baking time.
On Roasting:
Do not roast joints smaller than 1 kg. Smaller pieces
could dry out when roasting. Dark meat, which is to
be well done on the outside but remain medium or
rare inside, must be roasted at a higher temperature
(200°C-230°C MAX).
White meat, poultry and fish, on the other hand,
require a lower temperature (150°C-175°C). The
ingredients for a sauce or gravy should only be
added to the roasting pan right at the beginning if the
cooking time is short. Otherwise add them in the last
half hour.
You can use a spoon to test whether the meat is
cooked: if it cannot be depressed, it is cooked through.
Roast beef and fillet, which is to remain pink inside,
must be roasted at a higher temperature in a shorter
time.
If cooking meat directly on the oven shelf, insert the
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