Electrolux WLXRAAOOOO, WLXRAFOOOO, 584142 Operating Instructions Electric Roasting and Baking Oven

OPERATING INSTRUCTIONS

3.ELECTRIC ROASTING AND BAKING OVEN

The roasting and baking oven is integrated in the base unit of the range. The oven equipment includes:

-removable grid guides

-roasting tins grids and baking trays

The base is a thick steel plate which evenly distributes and stores the bottom heat. All other parts of the appliance are made of chrome nickel steel.

Note

•It should be noted that hot air or steam flows out when the door is opened - Danger of burning!

•When the oven door is folded down there is a danger of injury to the legs!

3.1OPERATION

The roasting oven has two independent heating systems (upper and lower heating elements) and can be operated from one side. On the control panel (Fig. 13) there are two rotary switches (2 and 5) and two white control lamps (3 and 6). The rotary switches have scales from 0 to 350. The required oven temperature is obtained by turning the rotary switch to the mark above on the panel. When the heaters are switched on, the appropriate white control lamp lights up until the preset temperature is reached in the oven. The oven is switched off when both rotary switches knobs are at 0. The control lamps are then off.

DIn the event of heavy soiling, a commercial oven cleaner should be used.

DFor cleaning the oven, the grid guides (2 / Fig. 14) can be taken out and cleaned.

Dismantling:

DPull the locking device (1 / Fig. 14) upwards.

DSwivel the grid guide (2 / Fig. 14) forward about 2 cm towards the centre of the oven.

DPull forwards out of the rear guide (3 / Fig. 14). Installation:

DPush the grid guide (2 / Fig. 14) into the rear guide (3 / Fig. 14).

DSwivel the front guide (4 / Fig. 14) in; press flat against the side wall and secure with the locking device (1 / Fig. 14).

1	Locking device	3
		1
2	Grid guide
3	Rear guide
4	Front guide

2

4

1Top heating (Symbol)

2Rotary switch

3White control lamp

4Bottom heating (Symbol)

5Rotary switch

6White control lamp

3	1
	2
6	4
	5

Fig. 14Grid guide

3.5WORKING RULES

For better browning, heat distribution and for large quantities, the flap on the right-hand side of the oven door can be used to keep it open.

3.5.1INFORMATION ON ROASTING

•It is advantageous to preheat the roasting fat in the roast- ing tin. The ready-to-roast meat should only be placed in preheated fat.

•Commercial meat cooking thermometers are suitable for checking the cooking time.

3.5.2GUIDE TEMPERATURES FOR ROASTING (°C)

Kind of food being roasted	Top	Bottom
	heating	heating
	°F °C	°F °C

Fig. 13Operating panel roasting and baking oven

0= Off 60, ..., 350 = On

3.2INITIAL OPERATION / RESTARTING

DThe roasting oven should be heated at 428°F (220°C) for 1 hour with the door closed (both rotary switches at 220).

Roast beef	482	250	536	280
Fillet of veal or pork in pastry	392	200	446	230
Roast pork or veal	482	250	536	280
Saddle of venison or lamb	482	250	536	280
Meatloaf in the mould	302	150	356	180
Poultry, about 700 - 1500 g	482	250	536	280
Pâtés of any type	266	130	302	150

DThe oven should then be allowed to cool completely with the door open.

3.3STANDBY

The oven must be appropriately preheated with the door closed before use. For heating to a steady state at 482°F (250°C) to 536°F (280°C), the preheating time is about 30 min- utes. For lower final temperatures the preheating time is corre- spondingly shorter. The oven has reached the preset temperature when the control lamps go out or when they switch on intermittently (heating cycles).

3.4CLEANING

DWash the panels with hot soapy water to which a fat-dis- solving agent has been added and rub them dry.

3.5.3INFORMATION ON BAKING

•Preheat the oven.

•The heat-up time depends on the preset temperature.

•Open the oven door as little as possible when baking.

•Never place two trays with baking food one on top of the other in the oven.

•Always place trays with the food being baked at the right height.

•Flans with custard can be placed directly on a grid on the bottom of the oven. Firstly lightly bake dough with fruit (½) then add the custard (½).

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