User manual AEG-ELECTROLUX E2190-1-A

[. . . ] COMPETENCE E2190-1 Built-In Electric Oven User information Dear Customer, Please read these operating instructions carefully. Above all, please observe the "safety" section on the first few pages. Please retain these operating instructions for later reference. Pass them on to any subsequent owners of the appliance. 1 3 2 The following symbols are used in the text: Safety Instructions Warning: Information concerning your personal safety. [. . . ] 0:45-050 2:00-2:30 0:50-1:10 0:35-0:45 1:00-1:10 0:45-1:00 0:40-1:00 0:40-0:55 0:40-0:55 0:30-0:45 1)Pre-heat oven. The figures printed in bold indicate the best oven function and temperature to use in each case. Select the lower temperature to start with, then select the higher one only if required. 31 Roasting For roasting, use the fan cooking U or rotitherm I oven function. Roasting Dishes · Any heat-resistant dish is suitable for roasting. · If the dish has plastic handles, ensure that the handles are heatresistant. · Large roasts can be roasted directly on the meat tin or on the shelf with the meat tin underneath (e. turkey, goose, 3-4 chicken pieces, 3-4 knuckles). · When roasting meat choose a dish which is just a little larger than the joint itself to retain the juices in a small area thus preventing fat from spitting and soiling the oven. · We recommend roasting all lean types of meat in a casserole with a lid (e. veal, pork or beef pot roasts, frozen meat). · You can roast all types of meat that should have a crispy exterior in a casserole without a lid (e. pork, meat loaf, lamb, duck, 1-2 knuckles, 1-2 chicken pieces, small poultry, sirloin, fillet, game). · Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty!Shelf Positions · Please see the following table for the shelf positions to use. 32 2 Notes on the Roasting Tables Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. The cooking times are only for guidance. · We recommend roasting meat and fish in the oven from a weight of 1 kg. · The cooking time required is dependent on the type and quality of the meat. · If you are just roasting meat without cooking any other type of food in the oven at the same time we recommend the rotitherm I oven function. · If you wish to roast meat and cook other dishes at the same time, use the fan cooking U function. · To stop juices that exude from the meat burning onto dishes, we recommend adding a little liquid in the roasting dish. Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. 33 Table: Meat, roasting, casseroles Fan Cooking Meat Shelf position Temperature ºC Rotitherm Shelf Position Temperature2 ºC Time hrs. : min. Pork Shoulder; leg; rolled; boned spare rib; loin of pork Beef Inexpensive cuts Prime cuts -rare 2 1701801) 3 or 2 3 or 2 1501601) 0:15-0:20 per 450 g/1 lb plus 15-20 mins 0:20-0:25 per 450 g/1 lb plus 25-25 mins 0:30-0:35 per 450 g/1 lb plus 25-30 mins 2 160-170 0:35-0:40 per 450 g/1 lb plus 15-20 mins 0:30-0:35 per 450 g/1 lb plus 30-35 mins 2 170-180 2 150-160 -medium 2 170-180 150-160 -well done Yorkshire pudding - small - large 2 170-180 2 150-160 3 2 2001) 1801901) 170-180 3 2 250 220-230 0:10-0:15 0:30-0:40 0:30-0:35 per 450 g/1 lb plus 30-35 mins 0:30-0:35 per 450 g/1 lb plus 30-35 mins Lamb 2 2 150-160 Veal 2 170-180 3 or 2 150-160 1) Pre-Heat oven. [. . . ] Visits may be available outside these hours in which case a premium will be charged. Exclusions This guarantee does not cover: · Damage or calls resulting from transportation, improper use or neglect, the replacement of any light bulbs or removable parts of glass or plastic. · Costs incurred for calls to put right an appliance which is improperly installed or calls to appliances outside the United Kingdom. · Appliances found to be in use within a commercial environment, plus those which are subject to rental agreements. [. . . ]