Pelgrim OST 350, Manual

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21
POSSIBILITIES
Cookers
Combi-oven 370 can only be combined with a
Pelgrim electrical cooker or a Pelgrim
ceramic cooker. Combi-oven 350 can be
combined with a Pelgrim gas cooker. These
cookers have separate operating instructions.
Tip
Switch on the cooker zones one at a time at
the highest setting before using for the first
time. This will remove the “new appliance”
odour.
Using pans
Use only pans with a solid, even, preferably
thick bottom, especially when cooking or
frying at high temperatures (deep-fat frying,
for example). Uneven pan bottoms will extend
the cooking periods and require more energy.
Always use lids
When cooking without a lid, energy is wasted.
Points to pay attention to when cooking on an
electric or ceramic hob
Salty water and wet pan bottoms will damage
the cooker. Make sure the cooker zones are
always dry. If food boils over, always clean
immediately.
Heat is optimally transferred when the pan
and the cooker zone are the same size.
Oven
Oven lighting
The oven lighting will switch on. This is the
best setting for cleaning the oven.
Conventional
The dish is heated by the radiation heat of the
upper and lower elements. Because the heat
comes both from the upper and the lower
element, the position in the oven is important.
Usually the dish should be put in the middle of
the oven. Do not open the door at the
beginning of the proces. Chances are the
freshly risen pastry subsides.
When preparing puff-pastry recipes, such as
cream puffs, meringue pastries, soufflés,
breads, cakes, pizzas and biscuits, the best
results will be achieved by using the upper
and lower heating elements.
Condensation
When roasting or baking, condensation will
develop, in particular when preparing bread,
pizzas, pre-fried chips, etc. This is to be
expected. When baking or roasting on
multiple levels simultaneously, more
condensation will develop.
fig. 1