Cooking Guide - Electrolux EOEM61AS, EOEE62AS,EOEE63AS User Manual

20 cooking guide electrolux e:line ovens

Cooking guide

• Select the correct shelf location for food being cooked.
• Make sure dishes will fit into the oven before you switch
it on.
• Keep edges of non Electrolux baking dishes at least
40mm from the side of the oven. This allows free
circulation of heat and ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven
with other foods. This will cause food to steam and not
brown.
• After the oven is turned off it retains the heat for some
time. Use this heat to finish custards or to dry bread.
• Do not use a lot of cooking oil when roasting. This will
prevent splattering oil on the sides of the oven and the
oven door.
• When cooking items that require a high heat (e.g. tarts),
place the cooking dish on a scone tray in the desired
shelf position.
• For sponges and cakes use aluminium, bright finished or
non-stick cookware.
Condensation
Excess condensation may fog the oven door. This may
happen when you are cooking large quantities of food from
a cold start. You can minimise condensation by:
• Keeping the amount of water used whilst cooking to
a minimum.
• Making sure the oven door is firmly closed.
• Baking custard in a baking dish that is slightly smaller
than the water container.
• Cooking casseroles with the lid on.
• If you are using water in cooking, this will turn to steam
and may condense outside your appliance. This is not
a problem or fault with your oven.
Roasting meat
• Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to wrap
your meats in an oven roasting bag or foil to prevent fats
and oils from splattering. This will make it easier to clean
your oven.)
• Use the grill/oven dish and smokeless grill insert. Place
the meat on the insert.
• Do not pierce the meat.
• When the meat is cooked, take the roast out of the
oven, wrap in aluminium foil and leave to stand for
about 10 minutes. This will help retain the juices when
the meat is carved. The table in the next coloumn shows
temperatures and cooking times for different kinds of
meat. These may vary depending on the thickness and
bone content of the meat.
Roasting poultry and fish
• Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
• Place a layer of foil over the fish for about three quarters
of the cooking time The table shows the temperatures
and the cooking times for different kinds of fish and
poultry. These may vary depending on the thickness
and bone content of the meat.
Oven shelf location
Your oven has 8 positions for shelves. These are numbered
from 1 (the lowest shelf position) to 8 (the highest shelf position).
To give maximum space above and below the shelves,
load them in this way:
• When cooking with 1 shelf, position at 3, 4, 5 or 6.
• When cooking with 2 shelves, position them at 3 and 7.
Refer to cooking guide.
environmental tip
Use the oven efficiently by cooking many trays of food at
the same time. For example:
• Cook 2 trays of scones, small cakes or sausage rolls.
• Cook a roast dinner at the same time as you cook chips
or vegetables.
Cooking guide
meat recommended
temperature°C
Beef 200
Lamb 200
Veal 180
Pork 200
poultry and recommended
fish temperature°C
Chicken 180
Duck 180-200
Turkey 180
Fish 180
tips and information
Your appliance is fitted with a cooling fan. This prevents
your kitchen cabinet from overheating and reduces the
condensation inside the oven.
It will operate whenever you are using your oven and blow
warm air across the top of the oven door.
Note:
• If the oven is still hot from cooking, the cooling fan will
keep running to cool the oven down and will switch off
by itself once cool.
8
7
6
5
4
3
2
1
minutes per kilogram
Rare 35-40
Medium 45-50
Well done 55-60
Medium 40
Well done 60
Well done 60
Well done 60
minutes per kilogram
45-50
60-70
40-45 (<10kg)
35-40 (>10kg)
20