Electrolux 95 EX-T, Инструкция пользователя

Страница: 10 / 20

1 0
Suggestions for the use of the 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.
Suggestions for the use of the oven
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.
Advice for use of the traditional
oven (gas and electric)
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.
Always cook with the oven door closed.
Attention! - Do not place cookware, utensils and
objects directly on the oven base and do not cover
any part of the oven with aluminium foil while
cooking, as this could cause a heat build-up which
would affect the baking results and damage the
oven enamel.
Always place pans, heat-resisting pans and
aluminium trays on the shelf which has been
inserted in the shelf runners.