User manual AEG-ELECTROLUX EOB3612X

[. . . ] Built-In Electric Oven User information EOB 3612 822 923 291-A-310305-02 g Dear customer, Please read these user information carefully. Pay particular attention to the section "Safety information" on the first few pages. Please retain this user information for later reference. Pass them on to possible new owners of the appliance. [. . . ] · If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!). · Large roasts can be roasted directly on the universal baking tray or on the shelf with the universal baking tray underneath (e. g. turkey, goose, 3-4 chickens, 3-4 knuckles of veal). · 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 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. 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 ¡ 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 » 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 19 Table for Roasting Type of Meat Quantity Weight Conventional ¡ Shelf Position Temperature ºC Rotitherm » Shelf Position Temperature ºC Time Hours: Mins. Beef Pot roast Roast beef or fillet - red inside per cm of thickness per cm of thickness per cm of thickness 1 250-270* 1 1-1. 5 kg 1 200-250 2:00-2:30 per cm of thickness 190-200 0:05-0:06 - pink inside 1 250-270* 1 180-190 0:06-0:08 - cooked through Pork Shoulder, neck ham joint Chop, smoked loin chop Meat loaf Pork knuckles (pre-cooked) Veal Roast veal Knuckle of veal 1 210-250* 1 170-180 0:08-0:10 1-1. 5 kg 1 210-220 1 160-180 1:30-2:00 1-1. 5 kg 750 g1 kg 750 g1 kg 1 180-190 1 170-180 1:00-1:30 1 1 170-180 210-220 1 1 160-170 0:45-1:00 150-170 1:30-2:00 1 kg 1. 5-2 kg 1 1 210-220 210-225 1 1 160-180 1:30-2:00 160-180 2:00-2:30 20 Type of Meat Quantity Weight Conventional ¡ Shelf Position Temperature ºC Rotitherm » Shelf Position Temperature ºC Time Hours: Mins. Lamb Leg of lamb, roast lamb Saddle of lamb Game Whole piece of hare, haunch or jointed hare Saddle of venison Haunch of venison Poultry Portions of poultry 4-6 portion Half chicken portions 2-4 portions Chicken, poulard Duck Goose Turkey Fish (steaming) Whole fish 1-1. 5 kg 2/3 210-220 2/3 160-170 0:45-1:15 per 200250 g per 400500 g 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg 3 220-250 3 180-200 0:35-0:50 up to 1 kg 1-1. 5 kg 1-1. 5 kg 1 1 210-220 210-220 1 1 150-170 1:15-2:00 160-180 1:00-1:30 3 220-250* 3 160-170 0:25-0:40 1. 5-2 kg 1. 5-2 kg 1 1 210-220 200-210 1 1 160-180 1:15-1:45 160-180 1:30-2:15 3 220-250 3 180-200 0:35-0:50 1 1 1 1 1 220-250 210-220 200-210 200-210 180-200 1 1 1 1 1 170-180 0:45-1:15 160-180 1:00-1:30 150-160 2:30-3:00 150-160 1:30-2:00 140-150 2:30-4:00 * Pre-heat the oven Information printed in bold type indicates the preferred oven function for the dish. 21 Grilling 1 3 Use the infrared wide-area grill º oven function together with the temperature setting to grill. Important: Always close the oven door when grilling. Always pre-heat the empty oven for 5 minutes using the grill functions. Grilling implements · When grilling, use an oven rack and a universal tray together. Shelf position · When grilling flatter foods, use mainly the 4th shelf level from the bottom. Notes about the grilling charts The grilling times are to be used as a guide only and depend on the type and quality of the fish and meat. [. . . ] Possible cause The oven has not been switched on. The required settings have not been made. Check the settings. The domestic electrical Check the fuses or proprotection device (fuse) tection devices. If these are tripped repeatedly, you should call a qualified electrician. [. . . ]