USING GAS BURNERS
The following symbols are on the control panel next to each knob:
- Black circle
gas off
- Large flame
maximum setting
- Small flame
minimum setting
The minimum position is at the end of the anti-clockwise rotation of
the knob. All operation positions must be chosen between the positions
of max. and min., never choose them between max. and off.
The first time the oven is used, it may give off acrid smells, caused
by the first heating of isolating panels glue surrounding the oven
(it
is necessary to heat up the oven at the maximum temperature
for about 30-40 minutes with closed door).
It is something normal, and in case it will occur, wait for the smoke
to stop before introducing the food into the oven.
The oven is fitted with: a rod shelf for cooking food contained in oven
dishes or placed directly on the rod shelf itself, a drip-tray for cooking
sweets, biscuits, pizzas, etc., or for collecting juices and fats from
food cooked directly on the rod shelf.
Note:
The following tables give the main points for cooking some of
the most important dishes. The cooking times recommended in these
tables are approximate. After a few tries, we are sure that you will be
able to adjust the times to get the results you want.
Fan oven cooking table TAB. C.
ENERGY SAVING TIPS
The diameter of the pan bottom should be the same as that of the
burner. The burner flame must never come out from the pans
diameter.
Use flat-bottomed pans only.
Whenever possible, keep a lid on the pan while cooking.
You will not need as much heat.
Cook vegetables, potatoes, etc. with as little water as possible to
reduce cooking times.
Conventional cooking table TAB.B
3
GB
Dish
Temp. °C.
Minutes
Weight kg.
Firs courses
Lasagne
200-220
20-25
0,5
Oven pasta
200-220
25-30
0,5
Creole rice
200-230
20-25
0,5
Pizza
210-230
30-45
0,5
Meat
Roast veal
160-180
65-90
1-1,2
Roast pork
160-170
70-100
1-1,2
Roast ox
170-190
40-60
1-1,2
Roast beef joint
170-180
65-90
1-1,2
Roast fillet beef (rare)
180-190
40-45
1-1,5
Roast lamb
140-160
100-130
1,5
Roast chicken
180
70-90
1-1,2
Roast duck
170-180
100-160
1,5-2
Roast goose
160-180
120-160
3-3,5
Roast turkey
160-170
160-240
5 approx.
Roast rabbit
160-170
80-100
2 approx.
Roast hare
170-180
30-50
2 approx.
Fish
160-180
acc. to weight
Sweets (pastries)
Fruit flan
180-200
40-50
Plain sandwich cake
160-180
35-45
Sponge sandwich cake
200-220
40-45
Sponge cake
200-230
25-35
Currant cake
230-250
30-40
Buns
170-180
40-60
Strûdel
160
25-35
Cream slices
180-200
20-30
Apple fritters
180-200
18-25
Sponge finger pudding
170-180
30-40
Sponge finder biscuits
150-180
50-60
Toasted sandwiches
230-250
7
Bread
200-220
40
Dish
Temp. °C.
Minutes
Fish
180-240
acc. to size
Meat
Roast ox
250
30 per kg.
Roast veal
200-220
30 per kg.
Chicken
200-240
50 about
Duck and goose
220
acc. to weight
Leg of mutton
250
30 per kg.
Roast pork
250
60 per kg.
Soufflets
200
60 per kg.
Sweets (pastries)
Tea-cake
160
50-60
Sponge finger
160
30-50
Shortcrust pastry
200
15
Puff pastry
250
15
Fruit flan
200-220
30
Meringues
100
60
Quiches, etc.
220
30
4 quarters
120-140
60
Buns
160-180
45
BURNERS
PANS
Ø min.
Ø max
RAPIDE
180 mm
220 mm
SEMIRAPIDE
120 mm
200 mm
AUXILIARY
80 mm
160 mm
TRIPLE CROWN
220 mm
260 mm
The gas burners are equipped with a thermocouple safety device to
prevent gas from leaking out. This device ensures that the gas supply
is shut off if the flame on the gas burner is extinguished while the
burner is in use.
Igniting the gas burners
Proceed as follows
to light one of the burners
Turn the appropriate knob anti-clockwise to the large flame
symbol;
Press in the knob firmly to activate the automatic gas
igniter
;
Hold the knob in for around 10 seconds once the flame has
ignited to allow the thermocouple to heat up.
Then release the control knob and ensure that the gas has
ignited properly. If it has not, repeat the process.
In case there is no electric current, the burner can also be lighted
using a match.
WORK-TOP USE
USE OF THE ELECTRIC OVEN
