Hints And Tips For Using The Oven; Conventional Cooking; Fan Cooking - Electrolux EON6701 Ower's Manual

Hints and tips for using the oven

Always cook with the oven door
closed.
The oven is supplied with an exclusive
system which produces a natural
circulation of air and the constant
recycling of steam. This system makes
it possible to cook in a steamy
environment and keep the dishes soft
inside and crusty outside. Moreover, the
cooking time and energy consumption
are reduced to a minimum. During
cooking steam may be produced which
can be released when opening the oven
door. This is absolutely normal.
However, always stand back from the
oven when opening the oven door
during cooking or at the end of it to
allow any build up of steam or heat
to release.

Conventional cooking

Heat comes from the top and from the
bottom, therefore it is preferable to use the
central runners. If cooking requires more
heat from the top or from the bottom use
the top or the bottom runners.

Fan cooking

The food is cooked by means of preheated
air force blown evenly round the inside of
the oven by a fan set on the rear wall of the
oven itself. Heat thus reaches all parts of
the oven evenly and fast and this means that
you can simultaneously cook different types
of foods positioned on the various oven
shelves (Fig. 4). Fan cooking ensures rapid
elimination of moisture and the dryer oven
environment stops the different aromas and
flavours from being transmitted from one food
to another. The possibility of cooking on
several shelf heights means that you can
cook several different dishes at the same
time and up to three tins of biscuits and mini
pizzas to be eaten immediately or
subsequently deep frozen.
Naturally the oven can also be used for
cooking on just one shelf. In this case you
should use the lowest set of runners so that
you can keep an eye on progress more
easily. In addition, the oven is particularly
recommended for sterilizing preserves,
cooking home-made fruit in syrup, and for
drying mushrooms or fruit.
Grilling
When grilling meat or fish, spread a little oil
on them and always place them on the oven
grid. The shelf level depends on the
thinckness of the food. Always place the
dripping pan at the lowest level, with some
water in it, to avoid smoke and unpleasant
smells.
Thermal grilling
When using this function, select a
maximum temperature of 200 °C.
The full grill element and the oven fan operate
alternately, circulating hot air around the
food. The need to check and turn food is
reduced. With the exception of toast and
rare steaks, you can thermal grill all the
foods you would normally cook under a
conventional grill.
Fig. 4
FO 0351
Fan cooking
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