Electrolux EK 5147, Instruction Book, Page: 16 / 28

The oven
16
See below for practical advice on how to efficiently
use the oven functions for various ways of cooking:
Baking
Use a skewer to check whether sponge cakes are ready
when there are about 5 minutes left. You can then
shorten or lengthen the baking time. The material,
colour, shape and size of the baking tins as well as the
recipe can affect results.
TOP
/
BOTTOM HEAT
gives an
even colour.
Fan-assisted baking
The
FAN
-
ASSISTED OVEN
reduces the total baking time as
two trays can be in the oven at the same time. However,
the bread or buns may not brown evenly particularly if
the dough had not risen well.
Didn-t you get quite the result you expected? In
“Practical tips & advice” on p. XX, we give you a few
tips on solutions to your baking problems.
Cooking
TOP
/
BOTTOM HEAT
is normally best when using an oven
shelf.
Fan-assisted cooking
Use the
FAN
-
ASSISTED OVEN
when cooking on several
shelves at the same time, e.g. meatloaf, meatballs and
complete meals (starter, main dish and dessert).
Remember to choose dishes that need the same tem-
perature. Dishes that need different amounts of time in
the oven will have to be put in according to when you
want them to be ready.
Roasting
Using the
TOP
/
BOTTOM HEAT
and
FAN
-
ASSISTED OVEN
for roasting is both easy and practical. Joints of beef
such as topside and sirloin retain their natural juices
best if roasted at 125ºC. However, cooking time is
slightly longer than at a higher temperature. Use a meat
dish in which there is just sufficient room for the joint
so that the juices do not burn dry. Use a large roasting
pan or ovenproof dish when roasting a joint of ham as
there is usually a lot of meat juice. Be careful when
removing it from the oven. If you are using a roasting
bag, cut a hole in one corner before putting it in the
oven. That way you are less likely to burn yourself on
hot steam when you open the bag.