Bedienungsanleitung Electrolux eob 64150 x (Seite 22 von 40) (Englisch)

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Notes on the table

The table contains a selection of cakes etc., the nec-

essary temperatures, cooking times and rack levels.

• A temperature range and times are given, since

the optimum temperature depends on the rec-

ipe you are using for the dough and the size

and shape of the item you are baking.

• If you are baking several cakes in baking tins,

about 15 to 10 minutes additional baking

time will be needed for each baking tray.

• Moist baking products (e. g. pizzas, fruit flans,

etc.) should only be baked at one shelf level.

• We recommend that you use the lower temper-

ature to start with, increasing it only if you want

a deeper brown or if baking is taking too long.

• If you are not sure how to bake your own reci-

pes, select a similar one from the table and use

the temperatures and baking times as a guide.

• At the beginning of the baking process, cooking

items that are very different in composition may

lead to uneven browning. In this case, please

do not change the temperature setting. Dif-

ferences in browning are offset during the

course of baking.

Roasting

General instructions for roasting

• In general, for very lean meat such as fish or

game, the

Top/Bottom heat

mode is most

suitable.

For any other type of meat we recommend

Turb o

all-round grilling

, and for large poultry such

as turkey we recommend the

Hot air mode

• We recommend that only meat and fish weigh-

ing more than 1kg be roasted in the oven.

• You can roast meat very accurately using the

roasting thermometer. Instructions on how to

use it are on page 17.

• Turn the roast after approximately 2/3 of the

roasting time, except for the

Hot air mode

• You can cook large roasts directly in the drip

pan or on the gridiron with the drip pan

inserted underneath (e.g. turkey, goose, 3–4

chickens, 3–4 knuckles).

• We recommend that all types of lean meats be

roasted in a roasting dish with a lid (e. g. veal,

sauerbraten (beef roast marinated in vinegar

and herbs), braised beef and deep-frozen

meat.). This will keep your roast juicier.

• Any meat that is to get a crust can be roasted

in a roasting pot without a lid (e.g. pork, lamb

and mutton roasts, meat loaves, duck, 1-2 shanks,

1-2 chickens, small poultry, roast beef, fillet and

game).

Hint: If you use dishes/tins for roasting (particu-

larly for small roasts) your oven will stay

cleaner!

Roasting tins

• Any heat-resistant dishes may be used for

roasting.

• When using dishes with plastic handles, make

sure that the handles are heat resistant.

Rack levels

•

For rack levels, please refer to the chart on

page 25.

Instructions on the roasting charts

The charts contain details on the most suitable

oven modes, temperature settings, cooking

times and rack levels for various types of meat.

The cooking times suggested serve only as

guidelines.

• The cooking time required depends on the type

of meat and its qualities.

• The roasting time depends on the type and the

thickness of the meat. To measure the joint, lift

it slightly as it collapses under its own weight.

• For meat covered with a layer of fat the required

roasting time may be much longer - the roast

could even require twice the roasting time sug-

gested.

• If the oven is used for several small pieces of

meat or with small whole items of poultry, cook-

ing time per piece will be extended by approxi-

mately 10 minutes (e.g. roasting time for

1 chicken approx. 55 minutes, roasting time for

3 chickens approx. 65 to 75 minutes).

• If you use the electronic timer to start roasting

at a later point in time, please only use modes

with a fan. (See the chart on page 8.)

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