EEH 6100.1
21
backmobil
®
(acc. No. 600)
The backmobil
®
replaces the shelf
racks in your oven. You can slide it
out of the oven in one piece like a
trolley, and easily separate its
components for cleaning.
If your oven is fitted with a
backmobil
®
, please read the
instructions that came with it.
Telescopic glide-out
shelves (acc. No. 601)
are available as an optional extra
to replace the fixed side racks.
They make working with a hot
oven a lot easier. You can pull out
trays or gridirons 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.
Pre-heating
F
Most dishes require the oven to be preheated. For this always use the
Top/Bottom heat mode
$
and - if necessary only - switch to another
mode - when the pre-heating 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 desired temperature. 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
■
Only cook meat or fish in the oven if the item weighs over 1 kg.
■
Cooking time depends on the type of meat, its quality and its thickness.
To measure the joint, lift it slightly, as a joint tends to compress under its
own weight.
■
A layer of fat around the joint can double the cooking time.
■
If you are cooking a number of small pieces of meat or poultry in the oven,
increase the cooking time by about 10 minutes for each additional piece.
For example, the time needed to roast a chicken is normally about 60
minutes. To cook 2 chickens, cook for 65 to 75 minutes.
F
Be sure to follow the guidelines for shelf positions.
Rack levels (count from bottom!):
Roasting on the gridiron
F
Use the baking tray and the gridiron as drip protection.
F
When roasting take care that the baking tray does not overflow. If in
doubt roast very greasy or juicy meat in a casserole.
■
You can cook large roasts directly in a flat dish or on the gridiron with the
baking tray inserted underneath (e.g. turkey, goose, chickens or knuckles).
■
Turn the meat over after 2/3 of the cooking time.
Roasting in a pan (oven)
■
We recommend that you roast leaner types of meat in a covered roasting
pan (e.g. roast veal, braised beef or frozen meat) to retain the meat's juices.
■
You can use any type of heat-resistant pan (stainless steel, enamel, cast
iron or glass) as long as it does not have a plastic or wooden handle.
■
If you use a cooking brick, follow the manufacturer's instructions.
■
Season the meat as required and place in the pan. Put the lid on the pan
and place the pan in the cold oven.
Guidelines for roasting
The recommended temperatures for the preferred operating modes
are high-
lighted
.
* whole chicken 45 - 60 min.
Hot air convection
#
Baking tray: rack level 2
Gridiron: rack level 3
Top/Bottom heat
$
Baking tray: rack level 2
Gridiron: rack level 3
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
