AEG E4130-1 manual Roasting, Ovenware for roasting

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Roasting

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Use the rotitherm I or conventional O oven functions for roasting.

Ovenware for roasting

•Any heat-resistant dish is suitable for roasting (refer to the manufac- turer's instructions!).

•If the dish has plastic handles, check that they are heat-resistant (re- fer to manufacturer's instructions!).

•Large roasts can be roasted directly on the universal baking tray or on the shelf with the universal baking tray underneath (e.g. tur- key, goose, 3-4 chickens, 3-4 knuckles of veal).

•We recommend that all lean pieces of meat should be roasted 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.

•In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e.g. roast pork, lamb and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef, fillets, game).

Tip: The oven will be less dirty if you always use a dish for roasting!

Shelf positions

•Please see the following table for the shelf positions to be used.

Notes on the roasting table

Information is given in the table on suitable oven functions, tempera- ture settings, cooking times and shelf positions for various types of meat. The information is for guidance.

•We recommend roasting meat and fish with a minimum weight of 1kg in the oven.

•In general the conventional O oven function is particularly suitable

for very lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rotitherm I function.

•To stop meat juices or fat burning onto dishes or the oven, we recom- mend adding a little liquid to the roasting dish.

•Turn the joint as required (after 1/2 - 2/3 of the cooking time).

Tip: Baste large joints and poultry several times during cooking with the meat juices. This will produce better roasting results.

Switch off the oven approx. 10 minutes before the end of the cooking time to make use of the residual heat.

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Contents Competence E4130-1 Please read these operating instructions carefully Following symbols are used in the textDear customer Contents What to do if Oven InteriorOven Lighting Child Safety SafetyElectrical Safety Safety whilst UsingDisposing of the packaging material DisposalTo Avoid Damaging Your Appliance Disposal of old appliancesControl Panel Description of the ApplianceGeneral Overview Oven Features Oven steam ventFat tray Oven accessoriesCombination shelf Baking trayBefore Using for the First Time Setting the TimeInitial Cleaning Be damaged= lowest heat setting = highest heat setting Using the RingsHeat settings They are marked with a dotTo stop cooking, turn back to the zero position For heating up/browning, select a high heat settingCooking with the Rings Turn the oven functions switch to the required function Using the OvenSwitching the Oven On and Off Cooling fanPizza & baking Oven FunctionsOven lighting Conventional For baking and roasting on one levelDual grill DefrostGrill RotithermTray or universal baking tray Inserting the Shelf and Universal Baking TrayAnti-tip device Inserting shelfRemoving the fat filter Inserting/Removing the Fat FilterInserting the fat filter Countdown C Working with the Electronic ClockClock functions Manual operation M Cook timeFunction display General informationAcoustic signal can be cancelled by pressing any button Cook time Switch on and off automatically at a later time Cook Time and End Time CombinedSwitch off the programme by pressing button M Changing the time Cook time or end timeFrom 20 and above Two temperatures should be observedMeat Probe Probe Changing the core temperatureRemoving the plug and tip of he Open the oven door Mechanical Door LockActivate the door lock Close the oven doorBoiling Settings for cooking on the ringsUses, Tables and Tips Longer and the surface will brown unevenly BakingFunctions for baking Baking tinsQuired or the cooking time is too long Shelf positions for a selection of dishesAre dependent on the mixture, quantity and cake tin used Use information given in a similar recipe for guidanceBaking Table Baking on one shelf positionBiscuits Flat sweet or savouryPies Levels Ture ºC Cakes and pastries on Baking sheets Baking on several shelf positionsFan cooking U Time Tips for baking Baking result Possible cause SolutionCooking temperature From Pies and Gratin TableConventional O Rotitherm Time Shelf Temp Hrs Mins Food to be Shelf Temperature Time Cooked Frozen Ready Meals TableRoasting Ovenware for roastingRoasting table Poultry Game210-220 Fish steamingTions GrillingGrilling Table Use the shelf unit and universal tray together for grillingDishes for defrosting DefrostingDefrosting table Defrost Final de DishPreserving jars PreservingFor making preserves, use the bottom heat Ü oven function Same sizeStated times and temperatures are for guidance only Preserving TableExterior of the Appliance Cleaning and CareAccessories Oven InteriorFitting the shelf support rails Shelf Support RailsRemoving the shelf support rails Important! The rounded endsOven Lighting Changing the rear oven light/Cleaning the glass coverChanging side oven light/Cleaning glass cover Ment Cleaning the Oven CeilingFolding down the heating ele Heating element down!Hanging the oven door Oven DoorRemoving the oven door Removing the top door glass Clean the glass door panelsOven Door Glass Removing the middle door glassRe-hang the oven door Inserting the middle door glassInserting the upper door glass What to do if Even during the warranty periodSymptom Possible cause Remedy May cause serious injury to the userRegulations, Standards, Directives Technical DataOven Interior Dimensions Height x Width x DepthCleaning IndexWhen do you incur costs even during the warranty period? ServiceIs it a technical fault? Subject to change without notice

E4130-1 specifications

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