GB-IE
Instructions for the User
26
9.5 Cooking with the Round Heating Element
9.5.1 Round Heating Element + Fan
The combination of the fan and round heating element around it, gives
uniform heat distribution with no cold spots. This results in many benefits –
no flavour transfer when cooking different foods at the same time, less
energy is needed, and it cooks at 10% quicker than a normal oven. All
foods can be cooked with this function.
IMPORTANT POINTS:
1. When the round heating element is used for the first time there will be
some smoke and a smell coming from the oils used during oven
manufacture.
2. The oven door window becomes very hot when the oven is working.
Keep children away.
3. When the oven is operating, the cavity walls and the ovenware become
very hot. You should use oven gloves.
4. Important! When food is to be cooked in containers you must check that
the container in question is suitable for microwave use. See the section on
types of ovenware!
5. After you have finished cooking, clean the interior and the accessories
so that cooking remains do not become encrusted.
Roasting
FOOD QUANTITY
(GR)
POWER
(W)
TEMP.
(ºC)
TIME
(MIN.)
STANDING
TIME (MIN.)
COMMENTS
BEEF
STEW
1000 200 160/170 80/90 10
DO NOT PUT LID ON
CONTAINER
PORK LOIN
500/600 200 180/190 35/40 10
DO NOT PUT LID ON
CONTAINER
WHOLE
CHICKEN
100/1200 400 200 35/45 10
PUT LID ON CONTAINER.
BREAST FACING UPWARDS.
DO NOT TURN.
CHICKEN
PORTIONS
800 400 200 30/40 10
DO NOT PUT LID ON
CONTAINER. ARRANGE
PORTIONS WITH SKIN
FACING UPWARDS. DO NOT
TURN.
DUCK 1500/1700 200 200 80/90 10
PUT LID ON CONTAINER. DO
NOT TURN.
Advice for roasting meat
Turn the pieces of meat halfway through the cooking time. When the
roasted meat is ready you should let it stand for 10 minutes in the oven
with this switched off and closed. This will ensure the juices in the meat
are well distributed.
Add 2 to 3 soup spoons of gravy or similar liquid to lean meat and 8 to 10
soup spoons to stews, depending on the amount of meat in question.
The roasting temperature and time required depends on the type and
amount of meat being cooked.
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