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3.
ELECTRIC ROASTING AND BAKING OVEN
The roasting and baking oven is integrated in the base unit of
the range. The oven equipment includes:
- removable grid guides
- roasting tins grids and baking trays
The base is a thick steel plate which evenly distributes and
stores the bottom heat. All other parts of the appliance are
made of chrome nickel steel.
Note
•
It should be noted that hot air or steam flows out when the
door is opened - Danger of burning!
•
When the oven door is folded down there is a danger of
injury to the legs!
3.1
OPERATION
The roasting oven has two independent heating systems
(upper and lower heating elements) and can be operated from
one side. On the control panel (Fig. 13) there are two rotary
switches (2 and 5) and two white control lamps (3 and 6). The
rotary switches have scales from 0 to 350. The required oven
temperature is obtained by turning the rotary switch to the
mark above on the panel. When the heaters are switched on,
the appropriate white control lamp lights up until the preset
temperature is reached in the oven. The oven is switched off
when both rotary switches knobs are at 0. The control lamps
are then off.
1 Top heating (Symbol)
2 Rotary switch
3 White control lamp
4 Bottom heating (Symbol)
5 Rotary switch
6 White control lamp
Fig. 13 Operating panel roasting and baking oven
0
= Off
60, ..., 350 = On
3.2
INITIAL OPERATION /
RESTARTING
The roasting oven should be heated at 428°F (220°C) for 1
hour with the door closed (both rotary switches at 220).
The oven should then be allowed to cool completely with
the door open.
3.3
STANDBY
The oven must be appropriately preheated with the door
closed before use. For heating to a steady state at 482°F
(250°C) to 536°F (280°C), the preheating time is about 30 min-
utes. For lower final temperatures the preheating time is corre-
spondingly shorter. The oven has reached the preset
temperature when the control lamps go out or when they
switch on intermittently (heating cycles).
3.4
CLEANING
Wash the panels with hot soapy water to which a fat-dis-
solving agent has been added and rub them dry.
62.9582.01_UL
OPERATING INSTRUCTIONS
In the event of heavy soiling, a commercial oven cleaner
should be used.
For cleaning the oven, the grid guides (2 / Fig. 14) can be
taken out and cleaned.
Dismantling:
Pull the locking device (1 / Fig. 14) upwards.
Swivel the grid guide (2 / Fig. 14) forward about 2 cm
towards the centre of the oven.
Pull forwards out of the rear guide (3 / Fig. 14).
Installation:
Push the grid guide (2 / Fig. 14) into the rear guide (3 / Fig.
14).
Swivel the front guide (4 / Fig. 14) in; press flat against the
side wall and secure with the locking device (1 / Fig. 14).
1 Locking device
2 Grid guide
3 Rear guide
4 Front guide
1
Fig. 14 Grid guide
3
3.5
For better browning, heat distribution and for large quantities,
2
the flap on the right-hand side of the oven door can be used to
keep it open.
3.5.1
4
6
•
It is advantageous to preheat the roasting fat in the roast-
ing tin. The ready-to-roast meat should only be placed in
preheated fat.
•
Commercial meat cooking thermometers are suitable for
5
checking the cooking time.
3.5.2
Kind of food being roasted
Roast beef
Fillet of veal or pork in pastry
Roast pork or veal
Saddle of venison or lamb
Meatloaf in the mould
Poultry, about 700 - 1500 g
Pâtés of any type
3.5.3
•
Preheat the oven.
•
The heat-up time depends on the preset temperature.
•
Open the oven door as little as possible when baking.
•
Never place two trays with baking food one on top of the
other in the oven.
•
Always place trays with the food being baked at the right
height.
•
Flans with custard can be placed directly on a grid on the
bottom of the oven. Firstly lightly bake dough with fruit (½)
then add the custard (½).
WORKING RULES
INFORMATION ON ROASTING
GUIDE TEMPERATURES FOR ROASTING (°C)
INFORMATION ON BAKING
3
1
2
4
Top
Bottom
heating
heating
°F
°C
°F
°C
482 250 536 280
392 200 446 230
482 250 536 280
482 250 536 280
302 150 356 180
482 250 536 280
266 130 302 150
Page 9
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