Electrolux EOB 2700 The Conventional Oven

The Conventional Oven

When using this setting, heat comes from both the top

and bottom elements. This allows you to cook on a single

level and is particularly suitable for dishes which require

extra base browning such as quiches and flans.

Gratins, lasagnes and hotpots which require extra top

browning also cook well in the conventional oven.

1. Turn the oven function control knob to the required

cooking function ( ).

2. Turn the thermostat control knob to the required tem-

perature.

This function is suitable for finishing cooked dishes, e.g.

lasagne, shepherds pie, cauliflower cheese etc.

This function is particularly useful when blind-baking

pastry. It may also be used to finish off quiches or flans

to ensure the base pastry is cooked through.

THINGS TO NOTE

• The thermostat control light will remain on until the

correct temperature is reached. It will then cycle on

and off to show the temperature is being maintained.

- The middle shelf position allows for the best heat

distribution. To increase base browning simply lower

the shelf position. To increase top browning, raise

the shelf position.

- The material and finish of the baking trays and dishes

used will affect base browning. Enamelware, dark,

heavy or non-stick utensils increase base browning,

while oven glassware, shiny aluminium or polished

steel trays reflect the heat away and give less base

browning.

- Always place dishes centrally on the shelf to ensure

even browning.

- Stand dishes on suitably sized baking trays to prevent

spillage onto the base of the oven and make cleaning

easier.

-Do not place dishes, tins or baking trays directly on

the oven base as it becomes very hot and damage

will occur.

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