Aeg Electrolux eod6335u(aluminium) 用户手册

23

· 

Ensure that food is placed centrally on the shelf
and there is sufficient room around the baking
tray/dish to allow for maximum circulation.

· 

Stand dishes on suitably sized baking trays on
the shelf to prevent spillage onto the oven base
and to help reduce cleaning.

· 

The material and finish of the baking tray and
dishes will affect the degree of base browning of
the food.  Enamelware, dark, heavy or non-stick
utensils increase base browning. Shiny
aluminium or polished steel trays reflect the heat
away and give less base browning.

· 

DO NOT place dishes or baking trays directly
onto the oven base as it becomes very hot and
damage may occur.

· 

DO NOT use the grill pan as a baking tray as this
will increase base browning of the food.

· 

For economy leave the door open for the shortest
possible time, particularly when placing food into
a pre-heated oven.

· 

Because of the smaller cooking space, lower
temperatures and shorter cooking times are
sometimes required.  Be guided by the Top Oven
Cooking Chart.

FOOD

Shelf

Cooking

Position

Temp°C

Biscuits

2crk.

180-190

Bread

1crk.*

210-220

Casseroles

1crk.*

130-140

Cakes:
          Small/queen

2crk.

180-190

          Sponges

2crk.

160-170

          Madeira

1crk.

140-150

          Rich Fruit

1crk.

130-140

          Christmas

1crk.

130-140

Fish

1crk.

170-190

Fruit Pies & Crumble

1crk.

190-200

Milk Puddings

1crk.

140-150

Pastry: Choux

1crk.

160-170

          - Shortcrust
          - Flaky

Depending

          - Puff

On dish

Plate Tarts

2crk.

190

Quiches/Flans

1crk.

180

Scones

2crk.

210-220

Roasting:
              Meat&Poultry

1crk.*

170-180

crk. = cranked shelf

*or on a straight  shelf from the main oven on the
base.

Shelf positions are counted from the bottom of the
oven upwards.