User manual AEG-ELECTROLUX CE1000-2-B

[. . . ] COMPETENCE E1000-2 The Versatile Built-In Oven Operating Instructions COMPETENCE MADE IN GERMANY 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. [. . . ] · We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e. g. 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. 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 1 kg in the oven. · 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 roasting time to make use of the residual heat. 3 2 23 Roasting Table Type of meat Quantity Weight Shelf position from bottom Temperature ºC Time Hrs. :Mins. 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 Game Saddle of hare, haunch of hare Saddle of venison Haunch of venison up to 1 kg 1. 5-2 kg 1. 5-2 kg 3 1 1 220-2501 210-220 200-210 0:25-0:40 1:00-1:30 1:15-1:50 1-1. 5 kg 1-1. 5 kg 1 1 210-220 210-220 1:15-2:00 1:00-1:30 1 kg 1. 5-2 kg 1 1 210-220 210-225 1:30-2:00 2:00-2:30 1-1. 5 kg 1-1. 5 kg 750 g -1 kg 750 g -1 kg 1 1 1 1 210-220 180-190 170-180 210-220 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. 5 kg 1 1 1 1 1 200-250 2:00-2:30 per cm of thickness 230-2501 230-2501 210-2301 0:06-0:08 0:08-0:10 0:10-0:12 24 Type of meat Quantity Weight Shelf position from bottom Temperature ºC Time Hrs. :Mins. Poultry Poultry portions 4-6 pieces Chicken halves 2-4 pieces Chicken, poulard Duck Goose Turkey Fish (steaming) Whole fish 1) Pre-heat the oven. 1-1. 5 kg 2/3 210-220 0:45-1:15 per 200-250g per 400-500 g 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg 3 3 1 1 1 1 220-250 220-250 220-250 210-220 200-210 200-210 180-200 0:35-0:50 0:35-0:50 0:45-1:15 1:00-1:30 2:30-3:00 1:30-2:00 2:30-4:00 25 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. - 1) Do not use the universal baking tray together with the grilling shelf unit. 26 Preserving For making preserves, use the bottom heat Ü oven function. Preserving jars · When making preserves, use only commercially available jars of the same size. 3 Jars with twist-off tops or with a bayonet fastening and metal containers are not suitable. Shelf positions · Use the 1st shelf position from the bottom for making preserves. [. . . ] The oven does not heat The oven has not been up. The necessary settings have not been made. The circuit breaker (at the household fuse box) has tripped or the fuse has blown. Solution Switch on the cooking zone. Check the circuit breaker or fuse. Switch on the oven. [. . . ]