Preheat the oven for 10-15 minutes. Grease the meat with a little oil, put it on the drip-tray and place everything quickly into the oven.
- Grilling
Preheat the grill for about 5 minutes (till the heating element becomes red).
Prepare natural or aromatized meat and place it on the grill pan. Place on the shelf near the top. Place the drip-tray with a little water underneath for collecting the cooking
juices.
The grill can be used to gratinate and brown after normal cooking.
COOKING WITH FAN
- Defrosting
To defrost food, place it still wrapped up in its aluminium or polythene sheet protection on a dish.
Place everything on the grid in the oven centre.
The door must be closed.
- Fan oven
It is not necessary to preheat the oven, except for very short cooking times or food with considerable quantity of liquid (e.g. fruit tartes) to avoid condensation.
In case of batch cooking, you can introduce food with approximately equal cooking temperatures (even if the length of time differs) on two or more shelves without mixing
tastes and flavours.
It is possible to put food into the oven or to take it out of it without heat losses caused by the door opening. Heat will be quickly recovered by means of the fan.
Cooking temperatures are lower than those of the convectional oven (from 20 to 30°C for pastries and from 30 to 40°C for meats) whereas times are longer (50° - 10
minutes).
- Fan assisted grill
It does not need preheating. Cooking must be operated with the door closed. The distance between grill and food should be proportionate to the required results:
- nearer for undone meat brown on its surface
- far from it for food perfectly baked inside.
The drip-tray with a little water for collecting meat juices has to be placed on the first shelf underneath.
MISCELLANEOUS
Marinated meat and boneless meat cook quicker than other sorts; cooking progress can be checked by pressing the meat with a fork; if it does not yield, it is properly cooked.
Before slicing the meat wait at least 15 minutes, to allow the juice to settle.
If the meat is larded or covered by bacon, it should not be cooked at too high temperatures to avoid splattering.
Pastry cakes should be cooked blind for 2/3 of the cooking time before being filled. The remaining cooking time depends on the garnishing (fruit, jam). Beaten doughs should
not be too much fluid, as this could only extend cooking times.
Do not place pans directly on to the oven base as the heat which comes from below cannot escape. This may cause breakage or cracking of the enamelling.
INDICATIVE TIMINGS AND TEMPERATURES FOR COOKING WITH CONVECTIONAL OVEN
Q.ty DishOven temperatures Shelf position Cooking time
in °Cfrom the bottomin minutes
PASTRY:
Soft dough:Cake 1751st shelf40-50
Sponge cake1701st shelf30
Short bread: Fruit tart 180-1901st shelf20-30
Leaven dough:Paradise cake 1601st shelf40-45
Margareth cake 1601st shelf40-45
Chocolate cake 1601st shelf25-35
Albumes sweet:Meringue1001st shelf90
Puff pastry:«Vol au vent»2001st shelf20
Puff pastry 2001st shelf20
MEAT
1
1
/2
kg.Roast beef1901st shelf90
1 kg.Roast veal 150-1601st shelf120-150
2 kg.Veal stew 170-1901st shelf60-90
1
1
/2
kg.Roast lamb 150-1601st shelf60-75
1
1
/2
kg.Roast kid 150-1601st shelf50-60
1
1
/2
kg.Leg of roe-buck 2001st shelf90
1
1
/2
kg.Leg of wild boar 1901st shelf120
POULTRY:
Roast pigeon 150-1601st shelf45
2 kg.Turkey 1501st shelf180-240
4 kg.Goose 1601st shelf240-270
2
1
/2
kg.Duck 1751st shelf90-150
1
1
/2
kg.Chicken1701st shelf60-80
2
1
/2
kg.Capon 1701st shelf120-150
FISH:
Trout 2001st shelf15-25
1 kg.Cod-fish 1901st shelf50
VARIOUS:
Lasagne2001st shelf40
Soufflés180-2001st shelf20
Cream puff (beignets)2001st shelf20
Pizza 2001st shelf20
Continued-running setting of cooling fan
The oven and the kitchen cabinets cool down more quickly by being cooled for a while by the cooling fan after use.
This has a positive effect on the life of the oven and the kitchen cabinets, especially if the kitchen cabinets (cabinet doors) are covered with a plastic finish.
1. Close the oven door.
2. Set the thermostat knob to zero.
3. Select an oven function. The fan is automatically switched on.
Switch the oven function off when the oven has cooled down sufficiently.
Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.
Product:
Forumrules
To achieve meaningful questions, we apply the following rules:
First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.
Register
Register getting emails for Etna a7301ft at:
new questions and answers
new manuals
You will receive an email to register for one or both of the options.
Get your user manual by e-mail
Enter your email address to receive the manual of Etna a7301ft in the language / languages: English, German, Dutch, French as an attachment in your email.
The manual is 6,42 mb in size.
You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.
The manual is sent by email. Check your email
If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.
The email address you have provided is not correct.
Please check the email address and correct it.
Your question is posted on this page
Would you like to receive an email when new answers and questions are posted? Please enter your email address.
