Electrolux EOD43103 Double Oven User Manual


 
How to use the Baking Tables
The tables give the required temperature
settings, cooking times and oven levels for
a selection of typical dishes.
Temperatures and baking times are for
guidance only, as these will depend on the
consistency of pastry, dough or mixture,
the amount and the type of baking tin.
We recommend setting the oven to a lower
temperature for the first time and only set-
ting a higher temperature when required,
e.g. if you require more browning or if the
baking is taking too long.
If you cannot find the settings for a certain
recipe, look for similar items.
The baking time can be 10-15 minutes
longer when baking cakes on trays or in
tins on multiple levels.
Recipes with moist ingredients such as
pizzas or fruit flans are to be baked on one
level.
Cakes and pastries at different heights
may brown at an uneven rate at first. You
should not change the temperature setting
if this occurs. Different rates of browning
even out as baking progresses.
Baking and roasting times could differ from
those of your previous oven. For this rea-
son you should adjust the settings you
usually use (temperature, cooking times,
etc.) and oven levels to the recommenda-
tions provided in the following tables.
Roasting
Ovenware for roasting
Any heat-resistant ovenware is suitable to
use for roasting. (Please follow the manu-
facturer's instructions.)
You can place large roasts directly in the
roasting tray or on the shelf with the
roasting tray underneath.
We recommend roasting leaner cuts in a
roasting pan with a lid. The meat will be
more succulent.
All types of meat which are supposed to
be browned or form a crust or crackling
can be roasted in a roasting pan without
a lid.
The information given in the following ta-
bles is for guidance only.
We recommend meat and fish weighing
1 kg or more for roasting in the oven.
To prevent escaping meat juices or fat
from burning on to the pan, we recom-
mend placing some liquid in the roasting
cookware.
If required, turn the roast after 1/2 - 2/3 of
the cooking time.
Use the cooking juices to baste large
roasts and poultry several times during the
cooking time. This will give better roasting
results.
Hints and tips when using the grill
Most foods should be placed on the grid
in the grill pan to allow maximum circula-
tion of air and to lift the food out of the fats
and juices.
Adjust the grid and grill pan runner position
to allow for different thicknesses of food.
Position the food close to the element for
faster cooking and further away for gentler
cooking.
Food should be thoroughly dried before
grilling to minimise splashing. Brush lean
meats and fish lightly with a little oil or mel-
ted butter to keep them moist during cook-
ing.
Accompaniments such as tomatoes and
mushrooms may be placed underneath
the grid when grilling meats.
When toasting bread, use the shelf in the
top position with the grid in the ‘high’ po-
sition.
Preheat the grill on a full setting for a few
minutes before sealing steaks or toasting.
Adjust the heat setting and the shelf as
necessary during cooking.
The food should be turned over during
cooking as required.
When using the centre section grill, ensure
food is placed centrally on the grilling grid
directly beneath the grill element.
Hints and tips when using the top oven
Arrange the shelves in the required posi-
tions before switching the oven ON. Shelf
positions are counted from the bottom up-
wards.
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