Electrolux EOB 299, Инструкция пользователя, Страница: 6 / 16

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Hints and tips for using the oven
Always cook with the oven door
closed.
Conventional cooking
Heat comes from the top and from the
bottom, therefore it is preferable to use the
central runners.
If cooking requires more heat from the top
or from the bottom use the top or the bottom
runners.
Fan cooking
The food is cooked by means of preheated
air force blown evenly round the inside of
the oven by a fan set on the rear wall of the
oven itself.
Heat thus reaches all parts of the oven evenly
and fast and this means that you can
simultaneously cook different types of foods
positioned on the various oven shelves
(fig.4). Fan cooking ensures rapid
elimination of moisture and the dryer oven
environment stops the different aromas and
flavours from being transmitted from one
food to another.
The possibility of cooking on several shelf
heights means that you can cook several
different dishes at the same time and up to
three tins of biscuits and mini pizzas to be
eaten immediately or subsequently deep
frozen.
Naturally the oven can also be used for
cooking on just one shelf. In this case you
should use the lowest set of runners so that
you can keep an eye on progress more
easily.
In addition, the oven is particularly
recommended for sterilizing preserves,
cooking home-made fruit in syrup, and for
drying mushrooms or fruit.
Fan cooking
Grilling
When grilling meat or fish, spread a little oil
on them and always place them on the oven
grid. The shelf level depends on the
thinckness of the food.
Always place the dripping pan at the lowest
level, with some water in it, to avoid smoke
and unpleasant smells.
Defrosting
The oven fan operates without heat and
circulates the air, at room temperature, inside
the oven.
Some hints
For baking cakes
Cakes require a moderate temperature
(normally between 150 and 200°C). In
addition, the oven must be heated up
beforehand - for about 10 minutes.
The oven door should not be opened before
at least 3/4 of the set cooking time is up.
Normal short pastry dough should be
cooked in a mould or tin for 2/3 of total
cooking time required and then garnished
as desired before being cooked completely.
Clearly, the remaining cooking time
Fig. 4
FO 0061
4
3
2
1