Electrolux EKG6704X Instrukcja Użytkownika Pobierz pdf (Strona 11)

Using the Fan Gas Oven

To use the Fan Gas Oven:

1. Light the oven gas burner as described in

“Using the Gas Oven”, steps 1 and 2.

2. Upon ignition, turn the “Light-Grill & Fan” control

knob to position .

The oven fan will start as soon as the oven cavity

reaches the required cooking temperature.

The air inside the oven is heated by the gas burner

and the fan circulates hot air to maintain an even

temperature inside the oven.

The advantage of cooking with this function is

energy saving through:

" Faster Preheating

As the fan oven quickly reaches temperature, it is not

usually necessary to preheat the oven although you

may find that you need to allow an extra 5-7 minutes

on cooking times. For recipes which require higher

temperatures, best results are achieved if the oven is

preheated first, e.g. bread, pastries, scones, souffles,

etc.

" Lower Temperatures

Fan oven cooking generally requires lower temperatures

than conventional cooking.

Follow the temperatures recommended in the cooking

chart. Remember to reduce temperatures by about

20-25°C for your own recipes which use conventional

cooking.

" Even Heating for Baking

The fan oven has uniform heating on all shelf positions.

This means that batches of the same food can be

cooked in the oven at the same time. However, the

bottom shelf may brown slightly quicker than the

upper one.

This is quite usual. There is no mixing of flavours

between dishes.

SHELF COOKING

POSITIONS TIME

MEAT & POULTRY

Beef with bone 150 2 or 3 20 minutes per lb

+ 20 minutes

Beef without bone 180 2 or 3 25 minutes per lb

+ 25 minutes

Lamb 150 2 or 3 20-25 minutes per lb

+ 20-25 minutes

Pork 165 2 or 3 25 minutes per lb

+ 25 minutes

Chicken 180 2 or 3 25 minutes per lb

+ 25 minutes

Duckling 150 2 or 3 30 minutes per lb

+ 30 minutes

Turkey 140 2 or 3 30 minutes per lb

+ 30 minutes

Casseroles 125 2 or 3 21/2 hours

BAKED 150 2 (**1 and 3) varies according to

VEGETABLES the vegetable

PASTRY

Fruit Tart 165 2 35 minutes

Fruit Pie 165 2 or 3 35 minutes

Sausage Rolls 190 2 or 3 20 minutes

Choux Pastry 180 2 or 3 25-30 minutes

Vol au Vents 190 2 or 3 15 minutes

Jam Tarts 190 2 or 3 10-15 minutes

PUDDINGS

Egg Custard in a

Bain Marie 125 2 or 3 1-1 1/4 hours

Pavlova 125 2 or 3 1 1/2 hours

Meringues 125 2 or 3 1 1/2 hours

CAKES

Rich Fruit Cake 140 2 or 3 3 1/2-4 hours

(diam. approx. 20 cm) (**1 and 3)

Plain Fruit Cake 150 2 or 3 2 1/2 hours

Madeira Cake 150 2 or 3

(**1 and 3)

1 3/4-2 hours

Small Cakes 150 3 (**1 and 3) 20-30 minutes

Ginger Bread 150 3 (**1 and 3) 35-45 minutes

BREAD

Bread 190 2 or 3 30-40 minutes

(Kg. 0,5) (**1 and 3)

Bread 190 2 or 3 40-50 minutes

(Kg. 1,0) (**1 and 3)

Rolls and Buns 190 2 or 3

(**1 and 3)

15-20 minutes

Biscuits 180 2 or 3

(**1 and 3)

25-35 minutes

TEMP.

(°C)

FOOD

(* ) Change trays over halfway through the cooking time.

(**) Choose these shelf positions when cooking more than

one tray simoultaneously.

Cooking Chart

Cooking times do not include pre-heating

time. A short oven pre-heating (about 10

minutes) is necessary before any cooking.

Always cook with the oven door closed.

1 2 ... 6 7 8 9 10 11 12 13 14 15 16 ... 25 26

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