Indesit K3G2 S/U, Инструкция по установке и эксплуатации

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Before each operation, disconnect the cooker from the
electricity.
To assure the long life of the cooker, it must be
thoroughly cleaned frequently, keeping in mind that:
•
Do not use steam equipment to clean the appliance.
•
the enamelled parts and the self-cleaning panels are
washed with warm water without using any abrasive
powders or corrosive substances which could ruin
them;
•
the inside of the oven should be cleaned fairly often
while it is still warm using warm water and detergent,
followed by careful rinsing and drying;
•
the flame spreaders should be washed frequently with
hot water and detergent taking care to eliminate any
scale;
•
in cookers equipped with automatic lighting, the
terminal part of the electronic instant lighting devices
should be cleaned frequently and the gas outlet holes
of the flame spreaders should be checked to make
sure they are free of any obstructions;
•
the electric plates are cleaned with a damp cloth and
they should be lubricated with a little oil while they still
warm;
•
Stainless steel may become marked if it comes into
contact with very hard water or harsh detergents
(containing phosphorous) for long periods of time. After
cleaning, it is advisable to rinse thoroughly and dry. It
is also recommended to dry any water drops;
•
On models with glass covers, the covers should be
cleaned with hot water; the use of rough cloths or
abrasives is to be avoided.
N.B: avoid closing the cover while the gas burners
are still warm. Remove any liquid from the lid before
opening it.
Important:
periodically check the wear of the gas hose
and substitute it if there are any defects; we recommended
changing it every year.
Greasing the Taps
The taps may jam in time or they may become difficult to
turn. If so, the tap itself must be replaced.
N.B.: This operation must be performed by a technician
authorised by the manufacturer.
Removing the lid
The cooker lid can be removed to facilitate cleaning. To
remove the lid, first open it completely and pull it
upwards (see figure)
Cooker routine maintenance and cleaning
Cooking fish and meat
When cooking white meat, fowl and fish use low
temperatures. (150°C-175°C). When red meat must be
superficially well-cooked but succulent inside, it is advisable
to start with a high temperature (200-220°C) for a short
time, and then to reduce it at a later point. Generally
speaking, the more meat there is, the lower the tempera-
ture and the longer the cooking time should be.Place the
meat in the centre of the grid and put a spill-tray underneath
to catch grease drips. Insert the grid so that it is in the
middle of the oven. If more heat from below is required,
use the 1° bottom shelf.
Cooked well on the inside but sticky on the
outside
Use less liquid, lower the temperature, and increase
the cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of
flour.