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10 electrolux
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When toasting bread, we suggest that the top
runner position is used.
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The food should be turned over during
cooking, as required.
Fan cooking
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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 simulta-
neously cook different types of foods positioned
on the various oven shelves . 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 differ-
ent 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.
Conventional Cooking
-
The middle shelf position allows for the best
heat distribution. To increase base browning
simply lower the shelf position. To increase
top browning, raise the shelf position.
-
The material and finish of the baking trays
and dishes used will affect base browning.
Enamelware, dark, heavy or non-stick utensils
increase base browning, while oven
glassware, shiny aluminium or polished steel
10
trays reflect the heat away and give less base
browning.
-
Always place dishes centrally on the shelf to
ensure even browning.
-
Stand dishes on suitably sized baking trays to
prevent spillage onto the base of the oven
and make cleaning easier.
-
Do not place dishes, tins or baking trays
directly on the oven base as it becomes very
hot and damage will occur.When using this
setting, heat comes from both the top and bottom
elements. This allows you to cook on a single
level and is particularly suitable for dishes
which require extra base browning such as
quiches and flans.
Gratins, lasagnes and hotpots which require extra
top browning also cook well in the conventional
oven.
Hints and Tips
-
The middle shelf position allows for the best
heat distribution. To increase base browning
simply lower the shelf position. To increase
top browning, raise the shelf position.
-
The material and finish of the baking trays
and dishes used will affect base browning.
Enamelware, dark, heavy or non-stick utensils
increase base browning, while oven
glassware, shiny aluminium or polished steel
trays reflect the heat away and give less base
browning.
-
Always place dishes centrally on the shelf to
ensure even browning.
-
Stand dishes on suitably sized baking trays to
prevent spillage onto the base of the oven
and make cleaning easier.
-
Do not place dishes, tins or baking trays
directly on the oven base as it becomes very
hot and damage will occur.
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