Drija BARI 60, Руководство пользователя

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User manual
ELECTRIC STOVE BUILT - IN | BARI 60
8

The best thickness for the bottom of the pans is 2
– 3 mm of enameled steel and 4 – 6
mm for stainless steel with sandwich type bottoms.

If these rules are not followed, then there will be a great loss of heat and energy. Heat
not absorbed by the saucepan, will spread to the hob, frame and surrounding cabinets.

Preferably cover pans with a lid to permit cooking at a lower heat.

Always cook vegetables and potatoes, etc. in as little water to reduce cooking times.

Food or liquid that has high sugar content may damage the hob top if it comes into
contact with the hob surface. Any spillages should be wiped up immediately, however
this may not prevent the hob surface from becoming damaged.

IMPORTANT: The hob surface is tough; however it is not unbreakable and can be
damaged. Especially if pointed or hard objects are allowed to fall on it with some force.

DO NOT USE THE HOB IF THE SURFACE BECOMES BROKEN OR CRACKED.
5. COOKING GUIDE
Be careful when frying as oil and grease heat up very quickly, especially if you are using
Power Boost. At extremely high temperatures, oil and grease will light spontaneously and this
presents a serious risk of fire.
COOKING TIPS
WHEN FOOD REACHES THE BOIL, REDUCE TEMPERATURE
SETTING.
Use of a lid will reduce cooking times and save energy conserving heat.
Minimize the amount of liquid or fat to reduce cooking times.
Begin cooking on a high setting and reduce the setting when food has been heated.
SIMMER, RICE COOKING

It occurs below the boiling point to about 85 ˚ C, when the bubbles are only occasionally
rising to the surface of the cooking liquid. It is the key to delicious soups and stews
because the flavors develop tender without overcooking food. Also based cook egg and
flour thickened sauces below the boiling point.

Some tasks, including cooking rice by the absorption method, may require adjustment
lowest setting to ensure that food is cooked properly in the recommended time.