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48
cooking guide
COOKING GUIDE
•
Select the correct shelf location for food being cooked.
•
Make sure dishes will fit into the oven before it is
switched 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. 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 water is being used in cooking, it will turn to steam
and may condense outside your appliance. This is not
a problem or fault with the appliance.
Oven shelf location
The oven has 8 positions for shelves (as shown in the
example below). To give maximum space above and
below the shelves, load them in this way:
•
When cooking with 1 shelf, position at 1 or 2.
•
When cooking with 2 shelves, position them at 2 and 6.
For more detailed shelf locations. Refer to cooking tables
for individual cooking functions.
8
7
6
5
4
3
2
1
ENVIRONMENT!
To save energy and to help protect the environment,
we recommend these hints:
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.
Roasting meat (use roasting tray & insert)
•
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 the oven.)
•
Use the grill/oven dish and anti spatter grill inserts.
Place the meat on the inserts.
•
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 below 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 - 200°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.
COOKING GUIDE
Cooking guide
recommended
meat
minutes per kg
temperature °C
rare: 35-40
beef
200
medium: 45-50
well done 55-60
medium: 40
lamb
200
well done 60
veal
180
well done 60
pork
200
well done 60
poultry
recommended
minutes per kg
& fish
temperature °C
chicken
200
45-50
duck
200
60-70
40-45 (<10kg)
turkey
180
35-40 (>10kg)
fish
180
20
IMPORTANT!
For best cooking results pre-heat your oven and grill.
Pre-heating reaches the required temperature quickly
and efficiently as well as cook your food at the correct
temperature for the entire cook time. For best baking
results preheat oven for 30 minutes.
cooking guide 49
Temperature estimations
If a recipe calls for Farenheit (°F) or no actual temperatures,
use the following table to determine the temperature (°C).
oven
temp. °C
temp. °F
cool
80
175
low heat
very slow
100-110
210-230
slow
130-140
265-285
moderately slow
150-160
300-320
moderate
moderate
170-180
340-355
heat
moderately hot
190-200
375-390
hot
200-210
390-410
high heat
very hot
220-230
430-450
extremely hot
240-250
465-480
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