EEB 6100.0
19
backmobil
®
(acc. No. 600)
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
purposes.
If your oven is equipped with a
backmobil
®
, please read the
instructions enclosed with it.
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.
Preheating the oven
F
The oven should be preheated for almost every kind of meal. For this
always use the Top/Bottom heat mode
$
and - if necessary only switch
to another mode - when the preaheating is over.
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.
– Close the oven door.
– Set the mode selector to Top/Bottom heat
$
.
– 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 a flat dish or on the gridiron with the
baking tray 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)
■
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.
■
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.
Recommended temperatures Roasting
The recommended temperatures for the preferred operating modes
have
been highlighted
.
* whole chicken 45 - 60 min.
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
convention
#
Top heat/
bottom heat
$
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
8-10
Fillet
180
200-220
8
Veal
160
170-190
12
Roast pork
160
170-190
12-15
Smoked loin of pork
160
170-190
8
Shoulder of pork
160
170-190
12-15
Roast pork with crackling
160
170-190
12-15
Game
160
170-190
15
Wild boar
160
170-190
15
Fillet of game
180
200-220
8-10
Mutton
150-160
170-190
15
Duck
160
170-190
12
Goose
160
170-190
12
Chicken
160
180-200
8*
Turkey
160
200-220
12
Fish
160
200-220
8
