22
EEH 6350.0
backmobil
®
(acc.-no. 600A)
The backmobil
®
replaces the shelf
racks in your oven and can be
completely pulled out like a trolley.
It can be removed from the oven
and dismantled for cleaning pur-
poses.
If your oven is equipped with a
backmobil
®
, please read the in-
structions enclosed with it.
Telescopic glide-out shelves (acc.-no. 601)
are oven rails available as acces-
sories 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 instruc-
tions 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 oven 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 instruc-
tions.
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.
Recommended temperatures for roasting
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
Type of meat
Hot air
convection
#
Top heat/
bottom heat
$
Intensive hot
air convection
0
Roasting time
Temperature in °C
per cm of the
thickness of the
joint in mins.
Joint of beef
160
170-190
18
Roast beef
180
200-220
180-200
8-10
Fillet
180
200-220
180-200
8
Veal
160
170-190
160-180
12
Roast pork
160
170-190
160-180
12-15
Smoked loin of pork
160
170-190
160-180
8
Shoulder of pork
160
170-190
160-180
12-15
Roast pork with
crackling
160
170-190
160-180
12-15
Game
160
170-190
15
Wild boar
160
170-190
15
Fillet of game
180
200-220
180-200
8-10
Mutton
150-160
170-190
15
Duck
160
170-190
160-180
12
Goose
160
170-190
160-180
12
Chicken
160
180-200
160-180
8*
Turkey
160
200-220
160-180
12
Fish
160
200-220
8
*whole chicken 45 - 60 min.
