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-24-
Looking after your pans
•
Stainless steel pans :
Appearance of white marks :
cause : salt added to cold water
solution : add salt when the water boils.
Appearance of specks :
cause : hard water
solution : boil diluted vinegar in the pan, then
rinse and dry.
Abrasive products should never be used on
stainless steel pans. They should be washed with a
sponge.
Burned food stuck to the bottom of the pan :
cause : temperature too high
solution : leave the pan to soak, or boil soapy
water in it (1 part washing-up liquid to 10
parts of water).
____________
Cast-iron pans should only be cleaned with a
sponge or nylon brush or a non-abrasive
washing-up product. If marks remain on the base,
don't try to rub them off; boil a litre of water plus a
glassful of bleach in the pan. Wipe with a little
vinegar to regain the pan's shine. This also works
for colour-enamelled cast iron. For "matt black"
items, use vinegar instead of bleach, then oil
carefully and wipe with kitchen roll.
____________
General maintenance
Clean your burners regularly : this guarantees
a perfect working order.
Don't forget the ignition plugs. Dry the
burner caps properly before putting them
back.
Switching on with gas safety device
When the flame appears keep the knob well pressed
down for a few seconds to activate the safety device.
In the event of a power cut it is possible to light the
gas by holding a match next to the chosen burner
and the corresponding knob should be kept pres-
sed down at the same time.
____________
What pans to use
Always use stable, flat-based pans, except when using
the "double-crown" burner with its wok grid
(depending on model). Pans must be heat resistant.
Do not let pan bases or handles cover the control
knobs.
____________
Cooking tips
Green vegetables (spinach, broccoli, sorrel, etc) or ve-
getables rich in sulphur compounds (cabbage, onions,
etc) should be cooked without a lid in plenty of boiling
water; they will cook more quickly, and will keep their
green colour (some vegetables only), vitamin and mine-
rals content.
Pasta, rice, cereals, etc absorb water during cooking
and increase in volume; cook them in plenty of boiling
salted water in order to dilute the starch they contain.
Make sure you use a sufficiently large pan to avoid boi-
ling over; cook without a lid (there is a risk of foaming
and therefore of the pan boiling over).
Mushrooms should be poached in a small quantity of
boiling water, with salt, butter and lemon juice.
____________
Tips
As soon as the water boils, turn down the gas ;
you will limit the risk of spills.
Put a lid on the saucepan before bringing to the
boil : this is time saving and therefore energy sa-
ving.
Cooking will be a pleasure if you stick to a few rules and look after your
hob.
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