20
13
A
WORK-TOP USE
FIRST PART
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.
MANUAL IGNITION
To turn on a burner, approach a match to it, press the knob
corresponding to the selected burner and turn it anticlockwise to
the max position.
ELECTRIC IGNITION (optional)
To turn on a burner, press the knob corresponding to the selected
burner and turn it anticlockwise to the max position; simultaneously
pressing the electric ignition button on the control panel marked
with symbol
.
In case there is no electric current, the burner can also be lighted
using a match.
AUTOMATIC ELECTRIC IGNITION (optional)
To turn on a burner, press the knob corresponding to the selected
burner and turn it anticlockwise to the max position. Keeping the
knob pressed, the electric automatic ignition of the burner will be
started up.
In case there is no electric current, the burner can also be lighted
using a match.
APPLIANCES WITH SAFETY VALVE (optional)
Follow the same procedure described above to ignite the burners.
In this case, however, once you have turned the knob to the open
setting, hold it pressed in for 10 seconds.
If for any reason the burner flame goes out, the safety valve
automatically shuts off the gas supply to the burner in question.
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.
USE OF THE ELECTRIC OVEN
FIRST PART
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.
Conventional cooking table TAB.B
Fan oven cooking table TAB. C.
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
Clean the cone and its slot by means of a cloth soaked with diluent.
Slightly grease the cone with the relevant grease, put it in its slot,
and turn it some times. Remove the cone again, remove the
exceeding grease making sure the gas entries are not obstructed
by grease residuals. Assemble everything carefully in the opposite
direction check the connection seal by means of soapy water.
TAPS REPLACEMENT
Act as follows: switch the appliance off, and close the general tap
open the work-top and disassemble also the control panel as
described on the previous paragraph. Unscrew screw nut D of the
gas tube supplying the burner. Unscrew screw V fixing the tap to
the bridle and remove it (see picture).
Note: Every time the tap is replaced, it is necessary to replace the
seal gasket too check the connection seal by means of soapy
water (see picture).
For your safety
The product should only be used for its intended purpose which
is for the cooking of domestic foodstuffs.
Under no circumstances should any external covers be removed
for servicing or maintenance except by suitably qualified personnel.
Do’s and Do Not’s
Do make sure you understand the controls before using the
cooker.
Do check that all controls on the cooker are turned off after use.
Do always stand back when opening an oven door to allow heat
to disperse.
Do always use dry, good quality oven gloves when removing items
from the oven.
Do take care when removing items from the oven, as the contents
may be hot.
Do always keep the oven doors closed when the cooker is not in
use.
Do always place pans centrally over the hob burners and position
them so that the handles cannot accidentally be caught or knocked
or become heated by other burners.
Do keep the cooker clean, as a build up of grease or fat from
cooking can cause a fire.
Do always allow the cooker to cool before cleaning.
Do always follow the basic principles of food handling and hygiene
to prevent the possibility of bacterial growth.
Do always keep ventilation slots clear of obstructions.
Do always turn off the electricity before cleaning or replacing an
oven lamp.
Do not allow children near the cooker when in use as all surfaces
will become hot during and after cooking.
Do not allow anyone to sit or stand on any part of the cooker.
Do not heat up unopened food containers as pressure can build
up causing the container to burst.
Do not store chemicals , food stuffs, pressurised containers in or
on the cooker, or in cabinets immediately above or next to the
cooker.
Do not fill a deep fat frying pan more than1/3 full of fat, oil, or use
a lid.
DO NOT LEAVE UNATTENDED WHILE COOKING.
Do not place flammable or plastic items on or near the hob
burners.
Do not use proprietary spillage collectors on the hob burners.
Do not use the cooker as a room heater.
Do not dry clothes or place other items over or near to the hob
burners or oven doors.
Do not wear garments with long flowing sleeves whilst cooking.
Do not place inflammable materials in the oven or the compartment
below the oven.
Do not allow fat or oil to build up in the oven trays, grill pan or
oven base.
Do not place cooking utensils or plates onto the oven base.
Do not grill food containing fat without using the grid.
Do not cover the grilling grid with aluminium foil.
Do not place hot enamel parts in water, leave them to cool first.
Do not allow vinegar, coffee, milk, saltwater, lemon or tomato
juice to remain in contact with enamel parts (inside the oven and
oven trays).
Do not use abrasive cleaners or powders that will scratch the
surface of the stainless steel and the enamel.
- To disassemble the control panel, unscrew the 4 internal screws
(B) fixing the control panel to the oven face ( fig 16 ).
GREASING OF TAPS
If a tap becomes hard to be turned, grease it using a specific
grease withstanding high temperatures. Act as follows: switch the
appliance off, and close the gas tap open the work-top and
disassemble also the control panel as described on the previous
paragraph. Unscrew the two fixing screws from the burner body
(see picture) and remove the cone.
Fig.14
Fig. 13
V
Fig. 16
B
Fig. 15
GB
GB
D
V
Содержание EKM90355X
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