User manual AEG-ELECTROLUX EOC6630X UK

[. . . ] Built-In Electric Oven User information EOC6630 822 923 239-B-290605-09 g Dear Customer, Please read this instruction book carefully. Above all, please observe the "safety" section on the first few pages. Please retain this instruction book for later reference. Pass them on to any subsequent 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 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 water 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 27 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 1-1. 5 kg 1 200-250 2:00-2:30 per cm of thickness 1 250-270* 1 190-200 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 28 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 kg 1. 5-2 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 1 210-220 210-225 1 1 160-180 1:30-2:00 160-180 2:00-2:30 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 200250g per 400-500 g 1-1. 5 kg 1. 5-2 kg 3. 5-5 kg 2. 5-3. 5 kg 4-6 kg 3 220-250 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. 29 Grilling 1 3 For grilling use the infrared grill ¸ oven function or infrared wide-area grill º with temperature setting. Warning: Always close the oven door when grilling. Always pre-heat the empty oven using the grill functions for 5 minutes!Ovenware for grilling · When grilling, use the oven shelf and drip pan together. Shelf positions · For grilling flat foods you should mostly 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. halfway through grilling. 30 Infrared Grilling Roasting tray Grill tray Grilling time in minutes 1. Page 10 Food for grilling TemperFunction ature in °C Infrared widearea grill Infrared grill Infrared widearea grill Infrared grill Infrared widearea grill Infrared grill Infrared widearea grill Infrared widearea grill Infrared widearea grill Infrared grill Shelf positions 4-8 Pork chops 275 1 4 2-4 Pork chops Marinated pork steaks Fillet steak, rare 4 fillet steaks, medium 2 Half chicken pieces 4 Half chicken pieces 1-4 Chicken thighs 4-6 Chicken thighs Grilled sausage, up to 6 items 275 1 4 12 12 275 1 4 12 12 275 1 4 5-7 4-6 275 1 4 6-8 5-7 250 1 4 15-20 15-20 250 1 3 15-20 15-20 250 1 4 20 10 250 1 4 20 15 275 1 4 5-10 5 Grilled sausage, Infrared widemore than 6 area grill items Coiled sausages, up to 4 items Infrared grill 275 1 4 5-10 5 275 1 4 10 9 31 Food for grilling TemperFunction ature in °C Infrared widearea grill Infrared widearea grill Infrared widearea grill Roasting tray Grill tray Grilling time in minutes 1. [. . . ] · This guarantee is in addition to your statutory and other legal rights. Home visits are made between 8. 30am and 5. 30pm Monday to Friday. 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. [. . . ]