User manual HUSQVARNA QCE741-X NORDIC

[. . . ] Built-In Electric Oven User information EOB6636 822 923 241-A-130902-01 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. [. . . ] In such case please do not change the temperature set. Differences in the degree of browning will even out during the course of the baking period. 2 Where the baking time required is relatively long, you can switch off the oven approx. 10 minutes prior to the end of the baking period thereby making use of the residual heat. Unless otherwise stated, the charts are applicable for use when placing items into a cold oven. 23 Baking table The baking times given are to be used as a guide only. The recommended cooking methods, shelf level and temperatures are printed in bold. Fan Oven ¥ Item type Temperature in °C Shelf position Baking time in minutes Batter Ring/Guglhupf cake Loaf cake (log tin) Base for fruit slice Apple cake, very thin crust Shortcrust Cheesecake Covered fruit tart Puff pastry French apple cake Sponge mixture Sponge cake (DIN) Base for fruit slice Sponge roll Small sponge cakes (Fairy/Queen) Yeast Ring cake Yeast roll/-ring Streusel cake Apple-streusel cake (DIN) Cheesecake (tray-size) 150-170 150-170 150-170 150-170 150-170 1 3 3 3 3 45-60 30-40 20-40 35-50 45-50 150-170 150-160* 150-170* 160-180 1 3 3 3 25-40 25-30 10-15 25-30 150-170* 1 40-50 140-160 150-170 1 1 60-90 + 10 min. residual heat 50-60 150-170 140-160 150-170 150-170 1 1 3 1 50-70 70-80 20-25 45-60 24 Fan Oven ¥ Item type Temperature in °C 150-170* 230-250* Shelf position 3 1 Baking time in minutes 40-70 10-25 Christmas fruit cake (500g flour) Pizza (round pizza tray) Biscuits Meringues Macaroons Shortbread biscuits Nut biscuits Puff pastry items Yeast rolls, small Choux pastry Cream puffs rubbed dough types Swiss apple tart Swiss-style cheese tart Spinach-/vegetable tarts, Quiche Lorraine Bread and bread rolls Brown bread White bread, loaf Flat bread, pita Baked pasta dishes Potato gratin Cooking "au gratin" Hawaiian toast* * Pre-heat the oven 80-90* 100-120 140-160 --160-180* 160-180* 160-180 3 3 4+1 1+5+3 --4+1 4+1 4+2 150-180 20-30 15-30 25-35 20-30 20-40 25-40 ------- ------- 35-50 40-50 40-60 170-190* 170-190* --180-200 180-200 200-220 3 2 --1 2 3 45-60 40-50 15-25 14-16 25 Frozen Foods Fan Oven ¥ Type of pastry or cake Temperature in °C Shelf position Baking time in minutes Pizza (frozen) Follow the manufacturer's instructions as stated on the package Lay on the grill tray, insert baking tray Follow the manubelow (shelf posifacturer's instruction in accordance tions as stated on with the manufacthe package turer's instructions as stated on the package) Also observe the manufacturer's instructions for all other frozen products. 26 Roasting For roasting use the fan ¥ oven function. Ovenware for roasting · Any heat-resistant dish is suitable for roasting (Refer to the manufacturer's instructions!). · If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!). · You can roast large roasting joints directly in the universal tray or on the shelf with the universal tray inserted below (e. g. , turkey, goose, 3-4 chickens, 3-4 knuckles of veal). · We recommend roasting all lean forms of meat 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. · You can roast all forms of meat that are to be browned or crisped in a casserole dish without a lid (e. g. , pork joints, meat loaf, lamb joints, mutton, duck, 1-2 knuckles of veal, 1-2 chickens, small poultry, sirloin, fillet, game). 3 If you use dishes for roasting the oven will not get so dirty! 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 in the oven from a weight of 1kg. · 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). 3 2 Baste large joints and poultry with meat juices several times during cooking. This will produce better roasting results. 10 minutes before the end of the roasting time to make use of the residual heat. 27 Roasting Table Insert either the tray or universal tray into the 1st shelf support rail. Fan Oven ¥ Food to be roasted Temperature in °C Shelf position 1 Level 2 Levels Pork Roasting time in minutes 1 kg Pork joint (spare rib/ham joint, roasting joint) Smoked pork loin, 1-1, 5kg Meat loaf Beef Beef joint, 1-1, 5kg Fillet of beef, per cm thickness Sirloin, per cm thickness Veal 1 kg Veal joint Lamb Leg of lamb (1800 g) Poultry 150-160 2 --- 90-120 150-160 160-170 2 2 ----- 60-90 60-70 150-160 190-200* 190-200* 2 2 2 ------- 120-150 6-8 8-10 170-180 170-180 2 2 ----- 90-120 90 Roasting smaller items on the baking tray Sausages "cordon bleu" Sausages Escalope or chop coated with breadcrumbs Rissoles 220-230* 220-230* 240-250* 210-220* 3 3 3 3 4+1 4+1 4+1 4+1 5-8 12-15 13-15 15-20 28 Fan Oven ¥ Food to be roasted Temperature in °C Shelf position 1 Level 2 Levels Fish Trout weighing 200-250g 4 Trout fillets (weight 200g) Perch fillet coated with breadcrumbs (total weight approx. 1kg) Poultry 1 kg Turkey roast Chicken Duck (2000-2500 g) Goose (4500 g) * Pre-heat the oven 150-160 150-160 150-160 150-160 2 2 2 2 --------90-120 55-60 90-120 150-180 190-200 170-180 3 3 ----20-25 20-25 Roasting time in minutes 190-200 3 --- 25-30 29 Grilling 1 3 To grill, use grill º oven function together with the appropriate temperature setting. Important: Always close the oven door when grilling. Always pre-heat the empty oven for 5 minutes using the grill functions. [. . . ] Suitable isolation devices are, for example, circuit breakers, fuses (screwtype fuses are to be removed from the holder), earth leakage trips and contactors. · The installation must guarantee shock protection. · The stability of the unit in which the appliance is fitted must satisfy the requirements of DIN 68930. · Built-in ovens and hobs are fitted with special connector systems. [. . . ]