electrolux 23
Practical Tips
Fan Cooking
Here heat transfer is effected by hot air, which
is set in motion by the fan wheel in the back
wall of the oven (forced convection).
This distributes the heat quickly and evenly
through the oven. As a result several dishes
can be cooked at the same time on different
levels (Fig. 29). The constant air movement
means no smell or taste is transferred be-
tween the different dishes.
With fan cooking up to 2 trays of biscuits
can be inserted at the same time. When bak-
ing or roasting on only one level it is recom-
mended that you use the lower levels, so
that you can see better. Fan cooking is par-
ticularly suitable for sterilising and drying
mushrooms or fruit.
Always keep the oven door
closed while cooking.
This oven is equipped with an exclusive
cooking system that creates a natural air
stream and keeps the cooking vapours
circulating.
Food is therefore cooked in a constantly
moist atmosphere, which cooks the food so
that it is tender inside and crispy outside.
The cooking times and the energy
consumption are reduced to a minimum.
Steam is created during cooking, which can
escape when the door is opened.
This is normal.
When opening the oven door during
or at the end of cooking, be careful
of the stream of hot air, which comes
out of the oven.
When food is heated, steam is
created, like in a kettle. When the
steam comes into contact with the
glass in the oven door, it condenses
and creates water droplets.
To reduce condensation, always
preheat the empty oven for 10
minutes.
We recommend you wipe the water droplets
away after every cooking process.
Conventional Cooking
Heat from above and below. Using the
middle shelf levels is recommended. Should
the dish require more heat from above or
from below, then use the upper or the lower
shelf levels.
Fig. 29
Fan Cooking
Top Heating element only
This function is suitable for finishing cooked
dishes, e.g. lasagne, shepherds pie,
cauliflower cheese etc.
Bottom Heating element only
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.
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