User manual AEG-ELECTROLUX CB4000-1-WSKAND.

[. . . ] COMPETENCE B4000-1 The Versatile Built-in Oven Operating Instructions Dear customer, Please read these operating instructions carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain these operating instructions for later reference. Pass them on to possible new owners of the appliance. [. . . ] veal, marinated beef, pot roast, frozen meat. ) In this way the meat will retain its juices. · In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e. g. roast pork, lamb and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef, fillets, game). 3 Tip: The oven will be less dirty if you always use a dish for roasting!Shelf positions · Please see the following table for the shelf positions to be used. 25 3 Notes on the roasting table Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. · We recommend roasting meat and fish with a minimum weight of 1kg in the oven. · In general the conventional O oven function is particularly suitable for very lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rotitherm I function. · To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish. · Turn the joint as required (after 1/2 - 2/3 of the cooking time). Tip: Baste large joints and poultry several times during cooking with the meat juices. This will produce better roasting results. 10 minutes before the end of the cooking time to make use of the residual heat. 3 2 26 Roasting table Type of meat Quantity Weight Conventional O Shelf po- Temperasition ture from botºC tom Rotitherm I Time Shelf Tempera- Hours:Mi position ture ns. from ºC bottom Beef Pot roast Roast beef or fillet - rare - medium rare - well done Pork Shoulder, neck ham joint Chop, smoked loin chop Meat loaf Knuckle of pork (pre-cooked) Veal Roast veal Knuckle of veal Lamb Leg of lamb, roast lamb Saddle of lamb 1-1. 5 kg 1-1. 5 kg 1 1 210-220 210-220 1 1 150-170 160-180 1:15-2:00 1:00-1:30 1 kg 1. 5-2 kg 1 1 210-220 210-225 1 1 160-180 160-180 1:30-2:00 2:00-2:30 1-1. 5 kg 1-1. 5 kg 750 g1 kg 750 g1 kg 1 1 1 1 210-220 180-190 170-180 210-220 1 1 1 1 160-180 170-180 160-170 150-170 1:30-2:00 1:00-1:30 0:45-1:00 1:30-2:00 per cm of thickness per cm of thickness per cm of thickness 1 1 1 250-2701 250-2701 210-2501 1 1 1 190-200 180-190 170-180 1-1. 5 kg 1 200-250 2:00-2:30 per cm of thickness 0:05-0:06 0:06-0:08 0:08-0:10 27 Type of meat Quantity Weight Conventional O Shelf po- Temperasition ture from botºC tom Rotitherm I Time Shelf Tempera- Hours:Mi position ture ns. from ºC bottom Game Saddle of hare, haunch of hare Saddle of venison up to 1 kg 1. 5-2 kg 3 1 1 220-2501 210-220 200-210 3 1 1 160-170 160-180 160-180 0:25-0:40 1:15-1:45 1:30-2:15 Haunch of venison 1. 5-2 kg Poultry Poultry portions 4-6 pieces Chicken halves 2-4 pieces Chicken, poulard Duck Goose Turkey Fish (steaming) Whole fish 1-1. 5 kg per 200 250 g per 400500 g 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 53. 5 kg 4-6 kg 3 220-250 3 180-200 0:35-0:50 3 220-250 3 180-200 0:35-0:50 1 1 1 1 220-250 210-220 200-210 200-210 180-200 1 1 1 1 170-180 160-180 150-160 150-160 140-150 0:45-1:15 1:00-1:30 2:30-3:00 1:30-2:00 2:30-4:00 2/3 210-220 2/3 160-170 0:45-1:15 1) Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish. 28 Grilling To grill use the grill F oven function or dual grill Z with temperature setting z. 1 3 Important: Always grill with the oven door closed. Always pre-heat the empty oven for 5 minutes using the grill functions!Ovenware for grilling · Use the shelf unit and universal tray together for grilling. Shelf positions · For grilling flat foods you should mainly use the 4th shelf position from the bottom. Notes on the grilling table The grilling times are only for guidance and will vary depending on the type and quality of meat or fish. · Grilling is particularly suitable for flat pieces of meat and fish. · Turn the food halfway through grilling. Grilling Table Food for grilling Shelf position from bottom Grilling time 1st side Rissoles Fillet of pork Grilled sausages Beef fillet steaks, veal steaks Fillet of beef, sirloin (approx. 1 kg) Toast 1 Toast with topping 4 4 4 4 3 3 3 8-10 mins. [. . . ] Lay the panel against the spring on the lower door edge in front of the retaining section on the handle side, and slide it under the retaining section. The glass panel must be firmly in position! Re-hang the oven door 39 What to do if . . . Symptom Possible cause Remedy Switch on the oven. If the circuit breaker trips or the fuse blows several times, please contact an approved electrician. Change the oven light bulb (see Cleaning and Care). [. . . ]