SUGGESTIONS FOR OPERATION
Cokking with the hob burners Start cooking with a big flame by turning theknob to , then adjust the flame as required. The outside of the flame is much hotter than its inside (nucleus), consequently the top of the flame should touch the bottom of the pan. Excessive flames mean a waste of gas. Contrary to electric plates, gas burners do not require flat-bottomed pans. The flames touch the bottom and spread heat all over the surface. No special pans are required for gas burners. However, thin-walled pans transmit the heat to the food quicker than thick-walled ones. Since heat doesn't spread evenly on the pan bottom, the food may be locally overheated. Consequently it is advisable to stir the food many times. A thick pan bottom prevents local overheating as it allows sufficient thermic compensation. Avoid very small pans. Wide and shallow pans are more suitable than narrow and deep ones as they allow a faster heating. Cooking is not quickened by placing narrow pans on wide burners. The result is just a waste of gas. For a proper use, place small pans on small burners and large pans on large burners. Remember to cover pans to reduce gas consumption. Cooking with Multi-function oven This oven of this cooker allows a perfect traditional, convection, ventilated grilling and grill cooking. Traditional cooking Heat is conveyed both from the top and bottom of the oven; thus, it is advisable to put the cpot in the central shelves position. When a higher heat is required either from the top or bottom, put the pot in an upper or lower position. Convection cooking Heat is transmitted to food by means of pre-heated air throughout a fan located on the back wall of the oven. In this way heat can rapidly reach every part of the oven and cook simultaneously many dishes placed on several shelves. Thanks to the elimination of dampness and the cosequently drier air, this kind of cooking prevents any flavour transference. Since it is possible to cook on several shelves, different dishes and up to 3 baking-panfuls of biscuits and small pizzas either ready to eat or freeze can be prepared at the same time. However the oven can also be used for cooking on one shelf only. In this case use the lower shelves to better control cooking. Moreover, this oven is particularly suitable for a rapid thawing, sterilizing suitable preserves and home-made fruit in syrup, and for dryng mushrooms and fruit. Suggestions for traditional and convection baking How to bake cakes Cooking of cakes require a moderate temperature (usually ranging between 150/200°C) and a 10-minute pre-heating of the oven. The door should not be opened during the first 3/4 of the whole baking time. Beaten up dough should be firm enough to avoid a longer baking time. When cakes and canapees are arranged simultaneously on 3 shelves, a runner should be skipped between the 2 lower shelves (Fig. 5). How to cook meat and fish Meat should weigh at least 1 kg to avoid excessive drying. Very soft red meats, to be left rare or only welldone on the outside while keeping their juices, require a short time at a high temperature (200-250°C). White meat, fowl and fish require a low temperature (150-170°C). Ingredients for the gravy should be added to the baking pan only in the last half hour, unless cooking time is very short. The baking point of meat can be checked by pressing a spoon against the meat. If it feels firm it is properly cooked. Roastbeef and sirloin require a short cooking time, as thier insides must keep their redness. Meat can either be placed an a suitable baking pan or directly on the grid under which the drip-pan has to be inserted to collect the juices. When baking time is over it is advisable to wait at least 15 minutes before slicing the meat to avoid any spilling of juices. Dishes can be kept warm in the oven at the lowest temperature, before being served. Ventilated grilling This is produced by an alternate functioning of both grill and fan (convection heating). This kind of cooking lets heat gradually penetrate the inside part of the food thus avoiding an overexposure of the surface to the direct action of the grill. It is suitable for thick meat, fowl.
Grilling Heat comes from the top of the oven. It is suitable for thin meat, toast.
