Cooking - Electrolux EOG 1733 Operating Instructions Manual

Cooking

Oven guides
The side walls of the oven have GUIDES
for adjusting the grill height.
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3
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1
Take care not to damage the
enamelled parts of the oven when
inserting and removing the drip-
tray and grill.
Always cook with the oven
door closed.
• Always use oven gloves to re-
move food from the oven.
• The oven cooks at temperatures of
50° to 240°C. Therefore, use recipi-
ents able to withstand such tem-
peratures (e.g. metal pans, heat-
resistant dishes, ovenware).
• This oven is equipped with an
exclusive cooking system that
generates natural air circulation and
continuous recovery of cooking
steam.
This allows cooking in a constantly
humid environment, keeping food
soft on the inside and crisp on the
outside. Moreover, the cooking time
and energy consumption are reduced
to a minimum.
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During cooking, steam may be
produced which comes out on opening
the oven door. This is absolutely
normal.
Beware of the hot air coming
from the oven when opening
the door during or at the end of
cooking.
When the steam deposits on
the oven door it becomes con-
densate. To reduce the
formation of condensate, heat
the oven for about 10 minutes
before cooking. It is advisable
to dry the condensate at the
end of cooking
• Never place objects on the bot-
tom of the oven or cover it with
aluminium foil while cooking,
because you could damage the
enamel and spoil the food being
cooked. Always place recipients,
ovenware and aluminium foil on the
grill specially inserted on the oven
guides.
• When cooking with fats or oils (e.g.
fried foods), make sure the sauces
do not overheat; in fact, these sub-
stances can catch fire if brought to
high temperatures.
Therefore, when introducing or remov-
ing food from the oven, make sure
the sauces (oil, juices, melted fats)
do not spill in considerable quan-
tities on the bottom. In which case,
carefully clean the bottom of the oven
before starting other cooking. This will
also avoid the creation of unpleasant
fumes and odours.