User manual

14 electrolux
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 ex-
tra base browning such as quiches
and flans.
Gratins, lasagnes and hotpots which
require extra top browning also cook well
in the conventional oven.
How to use the conventional oven
1. Turn the oven function control knob
to the required cooking function .
2. Turn the thermostat control knob to
the required temperature.
Defrosting
The oven fan operates without heat and
circulates the air, at room temperature,
inside the oven.
Ensure the thermostat control knob is in
the OFF position.
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.
On baking:
Cakes and pastries usually require a
medium temperature (150°C-200°C) and
therefore it is necessary to preheat the
oven for about 10 minutes.
Do not open the oven door before 3/4 of
the baking time has elapsed.
Shortcrust pastry is baked in a springform
tin or on a tray for up to 2/3 of the baking
time and then garnished before being fully
baked. This further baking time depends
on the type and amount of topping or
filling. Sponge mixtures must separate
with difficulty from the spoon. The baking
time would be unnecessarily extended
by too much liquid.