Electrolux EKG603202, Руководство пользователя, Страница: 17 / 28

Food Shelf position Grilling Time (Total Hours)
Plaice/Cod Fillets 2-3 0:10 - 0:15
Kebabs 2-3 0:20 - 0:30
Kidneys – Lamb/Pig 2-3 0:08 - 0:12
Liver – Lamb/Pig 2-3 0:10 - 0:20
Sausages 2-3 0:20 - 0:30
Steak – Rare 2-3 0:06 - 0:12
Steak – Medium 2-3 0:12 - 0:16
Steak – Well Done 2-3 0:14 - 0:20
Toasted Sandwiches 2-3 0:01 - 0:03
SLOW COOK
Use the function to prepare soups stews,
casseroles or lean, tender pieces of meat
and fish.
You have to cook food at gas mark 6 for 30
minutes before you turn the oven down to
the slow cook setting. This is to make sure
that the temperature of the food gets hot
sufficient to start the food cooking process.
1. Fully open the door before you light the
main oven.
2. Push in the control knob and turn it to
gas mark 9.
3. When the flames come on, release the
control knob. Only small flames come
on at first.
4. Turn the main oven control knob to gas
mark 6.
5. When the large flames come on, put
your food in the appliance and close
the door.
Caution! Do not close the door until
the large flames come on.
6. After 20 minutes turn the main oven
control knob to the slow cook setting.
7. To turn the slow cook off, turn the con-
trol knob to the off position .
Cook all food with a lid when you use
the Slow Cook function. You can re-
move the lid in the last 30 minutes if it
has usually golden brown effect.
You cannot use Slow Cook together
with the clock functions: Duration and
End.
SLOW COOK - USE
General points :
Frozen Foods
• Fully thaw the food before cooking.
Thickening
• Cover the meat with the flour for casser-
oles or mix the cornflour with the water
and add it at the end of cooking
Flavouring
• Flavours are held in the food because
there is small evaporation. Adjust flavour-
ing at the end of the cooking time.
Liquid
• Use less liquid as there is small evapora-
tion during cooking. Always add milk and
milk products, for example cream to the
end of cooking to prevent them from cur-
dling.
Reheating
• Do not reheat food with the slow cook
setting.
Joints of meat and poultry
• Do not cook meat joints which are more
then 2,7kg (6lb).
• Do not cook poultry which is more then 2
kg (4lb eight oz).
• Cook on or above the middle shelf of the
oven.
• Cook the stuffing separately.
• Cook for minimum six hours.
• Only cook joints of pork if the tempera-
ture inside the joint is minimum 88°C.
Use a meat thermometer to examine the
temperature.
• For good air circulation always put the
joints on a rack in a roasting tin or cas-
serole.
• Thaw all frozen meat and poultry before
you cook it.
electrolux 17