Electrolux D98000VF - Manual (Page 27)

27
LOW TEMPERATURE COOKING
With the Low Temperature Cooking Function, meat
becomes tender and remains particularly succulent.
We recommend Low Temperature Cooking for lean,
tender pieces of meat and fish.
The oven heats up to the selected pre-set
temperature. When this temperature is reached, an
audible signal sounds. Then the oven switches
automatically to a lower temperature to continue the
cooking.
Low Temperature Cooking is not suitable for pot
roast, fatty roasts, pork or chicken. Always cook
dishes uncovered without a lid.
USING LOW TEMPERATURE COOKING
•
Thoroughly sear the meat in a pan over a very
high heat.
•
Place in a roasting dish or directly on the shelf
with a tray underneath to catch the fat. Place
into the cold oven.
•
The oven must be switched on ( ) before
setting any cooking function or programme.
•
Press the oven cavity selector until the main
oven cavity indicator is illuminated.
•
Press the Function selector until the Low
Temperature Cooking neon is illuminated.
•
Wait 5 seconds until your choice is confirmed.
The temperature will automatically set to 120°C
•
If you wish to alter the set temperature, you may
do so by pressing or until the required
temperature setting is reached. With this
function you can only select a temperature
between 120°C and 150°C
•
Low Temperature cooking cannot be used
together with the timer functions Cook Time
and End Time.
•
To switch off a function simply press the function
selector once. The function neon will go out and
the display will return to the time of day.
THINGS TO NOTE
•
The interior-lighting will illuminate.
•
The heat indicator neons will flash until the oven
has reached the desired temperature and then
stop, an audible signal will sound. When the
oven has been switched off the bars that are still
lit indicate the remaining residual heat in the
oven.
•
The cooling fan for the controls may operate after
a time.
•
Some internal noise may be heard during
operation. This is quite normal.
LOW TEMPERATURE COOKING CHART
Food Weight
g
Temp
0°C
Position Total time
mins
Roast
beef 500-1000 150 3 120-180
Fillet of
beef 500-1000 150 3 120-180
Roast
veal 500-1000 150 3 120-180
Steaks 200-300 120 3 30-40
(Brown in a frying pan before cooking).