Electrolux 56SB Instruction Manual

Contents

37Start cooking of red meat in a high temperature, soreduce it to finish cooking the inside. The cookingtemperature of white meat can be moderatefrom the beginning to the end. The cooking canbe checked sticking meat with a fork; if it is firm,means it is cooked. Red meat must be removedfrom the refrigerator one hour in advance to do notharden with the sudden change of temperature.Place the roast in the oven in suitable recipientswith low edge (a recipient with high edge difficultheat input), or directly over the shelf, putting alarge cake form on the bottom shelf to collect fatand splashes.After cooking, it is advisable to wait at least 15minutes before cutting the meat so that the saucedoes not drain. Before being served, the dishescan be kept in heat oven at minimum temperature.Data tables are indicative only. The experience, different eating habitsand personal taste, will suggest changes to be made.It is necessary to perform a preheating of at least 10 minutes atmaximum temperature. After placing the food in the oven, count more6 minutes to set the desired temperature.Times and Temperatures Table (small oven)Models 56TBE and 56TXEOven CookingCandies Temperature ºC Time (minutes)Medium cakeRicotta pie (2kg)2302553060Pasta Temperature ºC Time (minutes)Frozen pizzaFrozen cheese bread (20unit)2302552030Fish Temperature ºC Time (minutes)Salmon fillet (1.5 kg) 280 70Meat Temperature ºC Time (minutes)Pork loin (1.5 kg)Beef ribs (1.5 kg)280280120160