Product Manual
Table Of Contents
- CONTENTS
- 1. SAFETY INFORMATION
- 2. SAFETY INSTRUCTIONS
- 3. PRODUCT DESCRIPTION
- 4. CONTROL PANEL
- 5. BEFORE FIRST USE
- 6. DAILY USE
- 7. CLOCK FUNCTIONS
- 8. AUTOMATIC PROGRAMMES
- 9. USING THE ACCESSORIES
- 10. ADDITIONAL FUNCTIONS
- 11. HINTS AND TIPS
- 11.1 Cooking recommendations
- 11.2 Inner side of the door
- 11.3 Advice for special heating functions of the oven
- 11.4 Full Steam
- 11.5 Turbo Grilling and Full Steam combined
- 11.6 Half Steam + Heat
- 11.7 Quarter Steam + Heat
- 11.8 Steam Regenerating
- 11.9 Baking
- 11.10 Tips on baking
- 11.11 Baking on one level
- 11.12 Bakes and gratins
- 11.13 Moist Fan Baking
- 11.14 Multilevel Baking
- 11.15 Crispy baking with Pizza Setting
- 11.16 Roasting
- 11.17 Roasting
- 11.18 Grill
- 11.19 Frozen Foods
- 11.20 Slow Cooking
- 11.21 Preserving
- 11.22 Drying
- 11.23 Bread Baking
- 11.24 Food Sensor table
- 11.25 Information for test institutes
- 11.26 Information for test institutes
- 12. CARE AND CLEANING
- 12.1 Notes on cleaning
- 12.2 Recommended cleaning products
- 12.3 Removing the shelf supports
- 12.4 Steam Cleaning
- 12.5 Cleaning Reminder
- 12.6 Steam generation system - Descaling
- 12.7 Descaling reminder
- 12.8 Steam generation system
- 12.9 Steam generation system - Rinsing
- 12.10 Tank Emptying
- 12.11 Removing and installing the door
- 12.12 Replacing the lamp
- 13. TROUBLESHOOTING
- 14. ENERGY EFFICIENCY
Pork Food core temperature (°C)
Less Medium More
Ham,
Roast
80 84 88
Chop (saddle),
Smoked pork loin,
Smoked loin poached
75 78 82
Veal Food core temperature (°C)
Less Medium More
Roast veal 75 80 85
Knuckle of veal 85 88 90
Mutton / lamb Food core temperature (°C)
Less Medium More
Leg of mutton 80 85 88
Saddle of mutton 75 80 85
Leg of lamb,
Roast lamb
65 70 75
Game Food core temperature (°C)
Less Medium More
Saddle of hare,
Saddle of venison
65 70 75
Leg of hare,
Whole hare,
Leg of venison
70 75 80
Poultry Food core temperature (°C)
Less Medium More
Chicken (whole / half / breast) 80 83 86
Duck (whole / half),
Turkey (whole / breast)
75 80 85
Duck (breast) 60 65 70
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