24
EEH 6200.1
Rack levels:
You have 8 levels in the side racks. The rack levels are numbered from 0 to
7 from the bottom up. For example, the drip pan can be inserted into rack
level 0.
Side racks:
Rack level 0 is the lowest
possible level.
Telescopic glide-out shelves (acc.-no. 601)
are oven rails available as
accessories which replace the
side racks and make working in a
hot oven more easy. Trays or
gridirons are placed on the glide-
out shelves. They can be pulled
out singly and independently of
each other.
If your oven is fitted with glide-out
shelves, please read the
instructions enclosed with them.
Fast preheating
F
Do not insert food for roasting or baking into the oven until fast preheating
is over and the oven has been set to the normal mode of operation.
F
With the Pizza mode
the empty oven can be preheated in a relatively
short time.
– Close the oven door.
– Set the mode selector switch to Pizza mode
.
– Set the temperature you want. The heating-up indicator comes on.
– As soon as the heating-up indicator goes off, set the mode you want.
– Put the food into the oven.
Roasting
F
Use the drip pan and the gridiron.
■
You should only cook meat or fish in the oven if they weigh more than 1 kg.
■
The roasting time depends on the type of meat you are roasting, the quality
and on the thickness of the joint.
To measure the joint, lift it slightly as it collapses under its own weight.
■
The roasting time for meat with a layer of fat can be as much as twice as
long as usual.
■
If you are cooking several small pieces of meat or small poultry in the oven,
the cooking time increases by about 10 min. per piece. The roasting time
for a chicken is, for example, about 60 min., for 2 chickens 65 to
75 minutes.
F
Be absolutely certain to observe the notes on the rack levels!
Rack levels (count from bottom!):
Roasting on the gridiron
■
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 or
knuckles).
■
Turn the roast after 2/3 of the cooking time unless you are using the hot
air convection mode
#
.
Roasting in a pan (oven)
F
Select Intensive hot air convection
0
at 180-200 °C.
■
You should roast lean types of meat in the roasting pan with the lid closed
(e.g. roast of veal or marinated beef, braised beef or deep-frozen meat).
The meat remains juicier that way.
■
You can use any type of pan (stainless steel, enamelled, cast iron or glass)
which does not have plastic or wooden handles.
■
If you use an earthenware cooking pot, study the manufacturer's
instructions.
We recommend the following procedure:
– Rinse out the pan with water or grease it lightly.
– After preparing the meat (adding spices), place it into the pan. Put the lid
on the pan and place the pan onto the rack in the cold oven.
– Select Intensive hot air convection
0
and set the temperature to between
180 and 200 °C.
Prepare the sauces in the usual way.
Intensive hot air convection
0
Drip pan: rack level 0
Gridiron: rack level 1
Hot air convection
#
Drip pan: rack level 1
Gridiron: rack level 2
Top heat/bottom heat
$
Drip pan: rack level 1
Gridiron: rack level 2
