Electrolux EKC 60353, Инструкция пользователя

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electrolux 19
The effects of dishes on cooking
results
Dishes and tins vary in their thick-
ness, conductivity, colour, etc. which
affects the way they transmit heat to the
food inside them.
A Aluminium, earthenware, oven
glassware and bright shiny utensils
reduce cooking and base browning.
B Enamelled cast iron, anodized
aluminium, aluminium with non-stick
interior and coloured exterior and
dark, heavy utensils increase
cooking and base browning.
necessary before any cooking.
We recommend you to wipe
away condensation after each
use of the appliance.
Cookware
•
Use any oven proof cookware which
will withstand temperatures of 230
°C.
•
Baking trays, oven dishes, etc.
should not be placed directly against
the grid covering the fan at the back
of the oven, or placed on the oven
base.
•
Do not use baking trays larger than
30 cm x 35 cm (12 in x 14 in) as they
will restrict the circulation of heat and
may affect performance.
Pottery
Remember that a wide-bottomed
pan allows a faster cooking than a
narrow one. Always use pots which
properly fit what you have to cook.
Particularly make sure that the pans are
not too small for liquids, since these
could easily overflow. Moreover, the
pans should not be too large for a faster
cooking. In fact, grease and juices may
spread on the bottom and burn easily.
It is better to use non-openable
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 difficult. Avoid putting plastic-
handled pans in the oven as they are not
heat-proof. You should use pans with
the right diameter to fit the burner, in
order to make the most out of it, thus
reducing gas consumption. It is also
advisable to cover any boiling casserole
and, as soon as the liquid starts boiling,
lower the flame enough to keep the
boiling point.