Electrolux EOB 66713, User Information, Page: 24 / 41

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A little water in the roasting tray makes cleaning
easier. Insert the roasting tray into the first side
rails from the bottom. The oven door must
remain closed during every baking, roasting or
grilling process.
While the oven is operating, the oven light
remains switched on.
Thermal Grilling
When using the thermal grill, set a
maximum temperature of 200 °C.
As a result, grill and fan start to work in
alternation (convection mode). This mode of
operation means that the heat can penetrate
the food evenly, without exposing the surface
to the direct radiation of the grill for too long a
time.
This function is particularly suitable for:
preparing large pieces of meat, poultry and
whole fish such as trout, mackerel or grey
mullet.
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-250°C).
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. Other-
wise 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, in-
sert the roasting pan in the shelf level below to
catch the juices.
Leave the joint to stand for at least 15 min-
utes, so that the meat juices do not run out.
To reduce the build up of smoke in the oven, it
is recommended to pour a little water in the
roasting pan. To prevent condensation form-
ing, add water several times. The plates can
be kept warm in the oven at minimum tem-
perature until serving.
Caution!
Do not line the oven with aluminium
foil and do not place a roasting pan
or baking tray on the floor, as oth-
erwise the oven enamel will be dam-
aged by the heat build-up.
Cooking times
Cooking times can vary according to the dif-
ferent composition, ingredients and amounts
of liquid in the individual dishes.
Note the settings of your first cooking or roast-
ing experiments to gain experience for later
preparation of the same dishes.
Based upon your own experiences you will be
able to alter the values given in the tables.