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Suggestions for gas burners

Start your cooking with a big flame by turning the knob
to the symbol  . Then adjust the flame as necessary.
The outside of the flame is much hotter than its inside

(nucleus). Accordingly , the top of the flame should lick

the bottom of the pan. Excessive flames mean a waste

of gas.

In contrast with electric grids, gas burners do not require

flat-bottomed pans: the flames lick the bottom and

spread the heat all over the surface.

No special pans are required for gas burners. However,

thinwalled pans transmit the heat to the food more

quickly than thick-walled ones.

Since heat doesn't spread evenly on the pan's bottom,

the food may only be partially heated. Consequently it

is advisable to stir the food many times.

A thick pan bottom prevents partial 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 usage, place small pans on small

burners and large pans on large burners.

Remember to cover pans to reduce gas consumption.

Traditional cooking

Heat derives from the top and the bottom, it is therefore

preferable to use the central guides. If cooking requires

more heat from the bottom or the top, use the upper or

lower guides.

Using the traditional oven

For the cooking of cakes

Pre-heat the oven , unless indicated differently, for at

least 10 minutes before use.  Do not open the oven door

when cooking dishes which must raise (e.g. raised

pastries and soufflés);  the jet of cold air would block the

raising process.  To check if cakes are cooked, insert a

toothpick into the mixture;  if it comes out clean the cake

is ready.  Wait until at least 3/4 of the cooking time has

passed before doing this check.

As a general rule remember that:

a dish which is well-cooked on the outside but not

sufficiently cooked inside would have required a lower

temperature and longer cooking time.  On the contrary,

a “dry” texture would have required a shorter time and

higher cooking temperature.

For the cooking of meat

Meat to be cooked in the oven should weigh at least 1

kilo to avoid its becoming too dry.  If you want roasts

with a good colour, use very little oil.  If the piece is lean,

use oil or butter or a little of both. Butter or oil are on the

other hand unnecessary if the piece has a strip of fat.  If

the piece has a strip of fat on one side only, put it in the

oven with this side upwards;  when melting the fat will

grease the lower side sufficiently.

Red meat should be removed from the fridge one hour

before cooking otherwise the sudden change of tempe-

rature could cause it to become tough.  A roast,

especially if of red meat, must not be salted at the

beginning of cooking as salt causes juices and blood to

seep out of the òmeat, thus preventing the formation of

a well-browned crust.

It is advisable to salt the outside of the meat after just

over half the cooking time.

Place the roast in the oven in a dish having a low rim;  a

deep dish shields heat.

Meat can be placed on an ovenproof dish or directly on

the grill, under which the dripping pan will be inserted to

collect juice.  Ingredients for gravy should only be put in

the dish immediately if cooking time is brief, otherwise

they should  be added during the last half hour.

Begin cooking rare meat at a high temperature, reducing

the temperature to finish cooking the inside.

The cooking temperature for white meat can be mode-

rate throughout.

The degree of cooking can be checked by pressing the

meat with a fork;  if it does not give the meat is cooked.

At the end of cooking it is advisable to wait at least 15

minutes before cutting the meat in order that the juices

are not lost.

Before serving plates can be kept warm in the oven at

minimum temperature.

Suggestions for using the oven

Summary of Contents for Cookers

Page 1: ...ays ensure that the knobs are in the Stop position when the appliance is not in use Always insert the dripping pan when using the grill or when cooking meat on the grid Pour a little water It is very...

Page 2: ...throughout the Instructions Safety Instructions Step by step instructions for an operation Hints and Tips Environmentalinformation F Guide to Use the instructions Dimensions of the appliance Height Wi...

Page 3: ...ble moulds for baking cakes In fact an openable mould lets juices and sugar leak through falling on the bottom of the oven and consequently burning on the bottom of the baking tray making cleaning dif...

Page 4: ...dripping pan which function is to collect the juices dripping from the meat on the grill or on the spit and a grid for the cooking of foods on the grill or in a pan In models provided with oven grids...

Page 5: ...urnspit you are advised to leave the oven door half open and to fit the knob protection shield as shown in fig 5 Models with oven lamp switch The oven lamp switch allows you to turn on the oven intern...

Page 6: ...the correct time of day on the 24 hour clock is reached e g 14 30 See Fig 7 5 NOTE The increase and decrease control buttons operate slowly at first and then more rapidly They should be pressed separ...

Page 7: ...button and the display will count down in one minute intervals to 0 00 See Fig 7 10 Release button After a few seconds the cookpot symbol will flash and the time of day will show in the display See F...

Page 8: ...ing this check As a general rule remember that a dish which is well cooked on the outside but not sufficiently cooked inside would have required a lower temperature and longer cooking time On the cont...

Page 9: ...order to avoid burning the surface and cooking the inside insufficiently The formation of smoke caused by drops of juice and fat can be avoided by pouring l or 2 glasses of water into the dripping pan...

Page 10: ...roast meat 200 2 10 12 Meat loaf 200 2 30 40 Poultry Duck 1 1 2 2 kg 200 2 120 180 Goose 3 kg 200 2 150 210 Roast chicken 200 2 60 90 Turkey 5 kg 175 2 about 240 Game Hare 200 2 60 90 Roe deer rib 200...

Page 11: ...ppropriate spray oven cleaners Do not direct the spray at the mat steel parts as this could damage them and always follow the manufacturer s instructions Clean the oven acces sories grate grid plate e...

Page 12: ...Some advice Always cook at the recommended temperature When roasting temperatures which are too high can contribute to the formation of splashes Try to cook at lower temperatures do not of course for...

Page 13: ...your nearest Service Centre givin them all the necessary information such as model and serial number of the appliance Maintenance Technical assistance Original spare parts This machine before leaving...

Page 14: ...om must come directly through openings of external walls These openings or opening should be realized in such a way not to be occluded both from inside and outside Installation and maintenance must be...

Page 15: ...sively flexible metallic tubes in conformity with rules in force Connection using flexible non metal pipes When the connection can be easily inspected in its full extent there is the chance to use a f...

Page 16: ...reached Reassemble the parts following the same procedure backards Check that turning quickly the knob from the maximum position to the minimum one the flame does not go out Replacement of gas oven bu...

Page 17: ...nstall a plug fit for the load shown in the serial number plate The plug has to be connected to an adequate socket If you wish to directly connect to the mains you have to interpose an omnipolar switc...

Page 18: ...73...

Page 19: ...urer 6 Ifduringtheperiodofguaranteeadisfunctionoccursdueto a defect which cannot be repaired the appliance will be replacedfreeofcharge Extension of the guarantee 7 Formotorcompressorsofrefrigerators...

Page 20: ...75...

Page 21: ...35666 9605 10 00 Grafiche MDM Forl...

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