User manual

• Ensure that food is placed centrally on the
shelf and there is sufficient room around
the baking tray/dish to allow for maximum
circulation.
• There should always be at least 2.5cm (1")
between the top of the food and the ele-
ment. This gives best cooking results and
allows room for rise in yeast mixtures,
Yorkshire puddings etc. When cooking
cakes, pastry, scones bread etc., place
the tins or baking trays centrally on the
shelf.
• Stand dishes on a suitably sized baking
tray on the shelf to prevent spillage onto
the oven base and to help reduce cleaning.
• The material and finish of the baking tray
and dishes used affect base browning. En-
amel ware, dark, heavy or nonstick utensils
increase base browning. Shiny aluminium
or polished steel trays reflect the heat away
and give less base browning.
• Because of the smaller cooking space and
lower temperatures, shorter cooking times
are sometimes required. Be guided by the
recommendations given in the cooking
chart.
• Do not place baking trays directly on the
oven base as it interferes with the oven air
circulation and can lead to base burning;
use the lower shelf position.
• For economy leave the door open for the
shortest possible time, particularly when
placing food into a preheated oven.
Using the fan oven
• Arrange the shelves in the required posi-
tions before switching the oven ON. Shelf
positions are counted from the bottom up-
wards.
• When cooking more than one dish in the
fan oven, place dishes centrally on differ-
ent shelves rather than cluster several
dishes on one shelf, this will allow the heat
to circulate freely for the best cooking re-
sults.
• When batch baking one type of food, e.g.
Victoria sandwich cakes, those of similar
size will be cooked in the same time.
• It is recommended that when baking larger
quantities the shelf positions should be
evenly spaced to suit the load being
cooked. A slight increase in cooking time
may be necessary.
• Do not place baking trays directly on the
oven base as it interferes with the oven air
circulation and can lead to base burning;
use the lower shelf position.
Warning! Do not place cookware and
cooking pots with rough bases e.g. cast
iron on the oven door as damage to the
glass may occur.
Using defrost
• Place the frozen food in a single layer
where possible and turn it over half way
through the defrosting process.
• The actual speed of defrosting is influ-
enced by room temperature. On warm
days defrosting will be faster than on cool-
er days.
• It is preferable to thaw fish, meat and poul-
try slowly in the fridge. However, this proc-
ess can be accelerated by using the de-
frost function. Small or thin fish fillets, fro-
zen peeled prawns, cubed or minced
meat, liver, thin chops, steaks etc., can be
thawed in 1 – 2 hours.
• A 1kg/2¼lb oven ready chicken will be
thawed in approximately 5 hours. Remove
the giblets as soon as possible during the
thawing process.
• Joints of meat up to 2kg/4½lb in weight
can be thawed using the defrost function.
• All joints of meat and poultry must be
thawed thoroughly before cooking.
• Always cook thoroughly immediately after
thawing.
• Do not leave food at room temperature
once it is defrosted. Cook raw food imme-
diately or store cooked food in the fridge,
once it has cooled.
• Care must always be taken when handling
foods in the home. Always follow the basic
rules of food hygiene to prevent bacterial
growth and cross contamination when de-
frosting, preparing, cooking, cooling and
freezing foods.
12 electrolux