Electrolux EOE7C31X User Manual page 27

2. Put the meat together with the hot
roasting pan in the oven and on the
wire shelf.
3. Put the core temperature sensor into
the meat.
4. Select the function: Slow Cooking
and set the correct end core
temperature.
Set the temperature to 120 °C.
Food Time
(min)
Roast beef, 1 - 120 - 150 1
1.5 kg
11.7 Defrost
Food Quantity
(kg)
Chicken 1.0
Meat 1.0
0.5
Trout 0.15
Strawberries 0.3
Butter 0.25
Cream 2 x 0.2
Gateau 1.4
11.8 Preserving
Use only preserve jars of the same
dimensions available on the market.
Do not use jars with twist-off and bayonet
type lids or metal tins.
Use the first shelf from the bottom for this
function.
Put no more than six one-litre preserve
jars on the baking tray.
Fill the jars equally and close with a
clamp.
Food
Fillet of beef, 1
- 1.5 kg
Roast veal, 1 -
1.5 kg
Steaks, 0.2 -
Shelf posi‐
0.3 kg
tion
Defrosting Further defrost‐
time (min) ing time (min)
100 - 140 20 - 30
100 - 140 20 - 30
90 - 120
25 - 35 10 - 15
30 - 40 10 - 20
30 - 40 10 - 15
80 - 100 10 - 15
60 60
The jars cannot touch each other.
Put approximately 1/2 litre of water into
the baking tray to give sufficient moisture
in the oven.
When the liquid in the jars starts to
simmer (after approximately 35 - 60
minutes with one-litre jars), stop the oven
or decrease the temperature to 100 °C
(see the table).
ENGLISH
Time Shelf posi‐
(min) tion
90 - 150 3
120 - 150 1
20 - 40 3
Comments
Place chicken on an up‐
turned saucer placed on
a large plate. Turn half‐
way through.
Turn halfway through.
-
-
-
Cream can also be
whipped when still
slightly frozen in places.
-
27