Electrolux EOB 53102, User Manual

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Place the shelf or the grill pan on the tele-
scopic shelf supports, then gently push them
all inside the oven.
°C
Warning! Do not attempt to close the
oven door if the telescopic shelf
supports are not completely inside the
oven. This could damage the door
enamel and glass.
For baking cakes
Cakes require a moderate temperature (nor-
mally between 150 °C and 200 °C). In addi-
tion, the oven must be heated up beforehand
- for about 10 minutes.
The oven door should not be opened before
at least 3/4 of the set cooking time is up.
Normal short pastry dough should be
cooked in a mould or tin for 2/3 of total cook-
ing time required and then garnished as de-
sired before being cooked completely.
Clearly, the remaining cooking time depends
on the type of garnish used (jam, fruit, etc.).
Care should be taken to ensure that any
dough and cake mixes are of the right con-
sistency since an unduly moist mix lengthens
cooking time unnecessarily. The raw dough
or mix should therefore be fairly difficult to
detach from the spoon or beater.
If three shelves are filled with cakes and tarts
simultaneously, it is advisable to slot in an
extra shelf between the two lower shelves G
For cooking meat and fish
Meat cooked in the oven should weigh at
least 1 kg to prevent it from becoming too dry
during cooking. Very tender red meat to be
cooked rare, i.e. well cooked on the outside
but extremely juicy inside, requires high-tem-
perature cooking (200 °C-250 °C).
White meat, poultry and fish instead require
low-temperature cooking (150 °C-175 °C)
The ingredients for the accompanying sauce
or gravy should be put in the baking pan at
the very beginning only when cooking times
are short.
Otherwise they should be added during the
last half hour. A simple way of checking
whether meat is done or not is to press it with
a spoon; if the meat does not yield under this
pressure it means that it is done to a turn. In
the case of roast beef and fillet steaks, the
inside of which should remain fairly pink in
color, cooking times must be short.
The meat can be cooked in a baking pan or
else directly on the shelf - in this case a drip-
ping pan must obviously be placed under-
neath the shelf to collect the juice.
Should you cook very fat food, place the
meat directly on the grill and the grill over the
dripping pan in order not to dirty the oven.
Once the meat is cooked, it is advisable to let
it rest for at least 15 minutes before carving
so that the juice does not seep out.
To prevent the formation of too much smoke
in the oven during roasting, it is a good idea
to pour a little water into the dripping pan and
— to prevent steam—to add a little bit more
during cooking if the original amount dries up
too much.
Before serving, the various courses can be
kept hot in the oven which should be turned
down to the minimum temperature.
Warning! Do not attempt to place
objects on the bottom of the oven and
do not cover it with aluminium foil while
cooking, as you can damage the
enamelled surfaces and the food you are
cooking.
Always place pans, heat-resisting pans
and aluminium foils on the oven shelves
Warning! Be careful when you insert
and extract the oven accessories (e.g.
dripping pan, grid etc...) from the oven in
order not to damage the enamelled
surfaces of the oven cavity.
Cooking times
Cooking times vary according to the type of
food to be cooked, its consistency, and vol-
ume.We suggest that you take particular
note of your first cooking experiments with
the oven, since operating in the same con-
10 electrolux