AEG Electrolux EOG 1710, Инструкция пользователя

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10
Using the Fan Gas Oven
)
To use the Fan Gas Oven:
1. Light the oven gas burner as described in
“Using the Gas Oven”, steps 1 and 2.
2. Upon ignition, turn the “Light-Grill & Fan” control
knob on position .
The oven fan will start as soon as the oven cavity
reaches the required cooking temperature.
The air inside the oven is heated by the gas burner
and the fan circulates hot air to maintain an even
temperature inside the oven.
The advantage of cooking with this function is
energy saving through:
z
Faster Preheating
As the fan oven quickly reaches temperature, it is not
usually necessary to preheat the oven although you
may find that you need to allow an extra 5-7 minutes
on cooking times. For recipes which require higher
temperatures, best results are achieved if the oven is
preheated first, e.g. bread, pastries, scones, souffles,
etc.
z
Lower Temperatures
Fan oven cooking generally requires lower temperatures
than conventional cooking.
Follow the temperatures recommended in the cooking
chart. Remember to reduce temperatures by about
20-25°C for your own recipes which use conventional
cooking.
z
Even Heating for Baking
The fan oven has uniform heating on all shelf positions.
This means that batches of the same food can be
cooked in the oven at the same time. However, the
bottom shelf may brown slightly quicker than the
upper one.
This is quite usual. There is no mixing of flavours
between dishes.
SHELF COOKING
POSITIONS TIME
MEAT & POULTRY
Beef with bone 150 2 or 3 20 minutes per lb
+ 20 minutes
Beef without bone 180 2 or 3 25 minutes per lb
+ 25 minutes
Lamb 150 2 or 3 20-25 minutes per lb
+ 20-25 minutes
Pork 165 2 or 3 25 minutes per lb
+ 25 minutes
Chicken 180 2 or 3 25 minutes per lb
+ 25 minutes
Duckling 150 2 or 3 30 minutes per lb
+ 30 minutes
Turkey 140 2 or 3 30 minutes per lb
+ 30 minutes
Casseroles 125 2 or 3 21/2 hours
BAKED 150 2 (**1 and 3) varies according to
VEGETABLES the vegetable
PASTRY
Fruit Tart 165 2 35 minutes
Fruit Pie 165 2 or 3 35 minutes
Sausage Rolls 190 2 or 3 20 minutes
Choux Pastry 180 2 or 3 25-30 minutes
Vol au Vents 190 2 or 3 15 minutes
Jam Tarts 190 2 or 3 10-15 minutes
PUDDINGS
Egg Custard in a
Bain Marie
125 2 or 3 1-1 1/4 hours
Pavlova 125 2 or 3 1 1/2 hours
Meringues 125 2 or 3 1 1/2 hours
CAKES
Rich Fruit Cake 140 2 or 3 3 1/2-4 hours
(diam. approx. 20 cm) (**1 and 3)
Plain Fruit Cake 150 2 or 3 2 1/2 hours
Madeira Cake 150 2 or 3 (**1 and 3) 1 3/4-2 hours
Small Cakes 150 3 (**1 and 3) 20-30 minutes
Ginger Bread 150 3 (**1 and 3) 35-45 minutes
BREAD
Bread 190 2 or 3 30-40 minutes
(Kg. 0,5) (**1 and 3)
Bread 190 2 or 3 40-50 minutes
(Kg. 1,0) (**1 and 3)
Rolls and Buns 190 2 or 3 (**1 and 3) 15-20 minutes
Biscuits 180 2 or 3 (**1 and 3) 25-35 minutes
TEMP.
(°C)
FOOD
(* ) Change trays over halfway through the cooking time
(**) Choose these shelf positions when cooking more than one tray
simoultaneously
Cooking Chart