Electrolux EOM5420AAX, User Manual

Page: 15 / 80

ENGLISH 15
9. Set the operating buttons of the oven
to the off position and remove the
Food Probe.
10. The perfectly roasted meat can now
be served.
PLEASE NOTE
When roasting with the Food Probe
you access the programming
functions of the timer such as the
clock timer, by holding the time button
in for a few moments. The
temperatures of the probe are always
displayed on the timer screen.The
clock timer is set when the timer
symbol lights up.
5. Press the time button ( D ) twice.
6. Set the desired temperature for the
inside of the meat using the
and
buttons (see the table).
Hold the buttons in for a few
moments the first time. Then quickly
press them repeatedly.
7. Set a baking function and roasting
temperature.
When the probe senses the
temperature you selected in the meat
to be roasted, the oven switches off
and you will hear an acoustic signal.
8. Press any key to switch off the
acoustic signal.
Your oven will come supplied with the
following oven furniture:
(A) Oven shelf
(B) Enamelled deep baking tray
The numbers 1 – 5, indicate the different
shelf positions that you can utilise within
the oven.
You should use the shelf position(s) that
you find are best suited to your personal
cooking preferences.
Insert the oven shelf and deep baking tray
between the 2 side rails at any position (1 to
5) on both sides. The oven shelf has safety
stops to prevent accidental withdraw. After
engaging the oven shelf into the side rails,
as you push the oven shelf into the oven, lift
the front of the shelf slightly to bypass the
stops and allow the oven shelf to slide fully
into the rails.
To remove the oven shelf, gently pull the
oven shelf outwards. When the shelf
stops, lift the front slightly to bypass the
safety stops and then completely
withdraw the oven shelf from the oven.
When installed correctly, the shelf and tray
should be horizontal and not on an angle.
7.1 Wire-Shelf and trays
7. USING THE ACCESORIES
Roast Probe temperature Remarks
Roast beef 35 - 40° C Rare
Roast beef 45 - 50° C Medium
Roast beef 55 - 60° C Well-done
Leg of lamb 65 - 70° C
Shank 80 - 85° C
Loin (section) 65 - 70° C
Ham 80 - 85° C
Chicken 75 - 80° C
Roast turkey 80 - 85° C
3172743-002 In-Fr. (ELECTROLUX) 17/10/14 09:33 Página 15