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Cooking advice

The oven offers a wide range of alternatives which allow
you to cook any type of food in the best possible way.
With time you will learn to make the best use of this ver-
satile cooking appliance and the following directions are
only a guideline which may be varied according to your
own personal experience.

Baking cakes
The oven should always be warm before putting in cakes
wait till the end of preheating (about 15 min.). Cake-baking
temperatures are normally around 160°C. Do not open the
oven door during the baking process as this could cause
the cake to sink.
Beaten cake mixtures should not be too soft as this could
considerably lengthen cooking times. In general:

Pastry is too dry

Increase the temperature by 10°C and reduce the

cooking time.

Pastry dropped

Use less liquid or lower the temperature by 10°C.

Pastry is too dark on top

Place it on a lower rack, lower the temperature, and
increase the cooking time.

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.

Cooking fish and meat
Meat must weigh at least one Kg. to stop it becoming too
dry. 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. For tastier roasts, wrap the meat
with bacon rashers or dot the meat with lard and place it in
the upper part of the oven. When some types of food are
cooked in the ventilated oven (duck, rabbit, large fowl)
they become too dry; in these cases, better results are
obtained using the combined oven.

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;

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;

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.

Replacing the oven lamp

Unplug the oven from the mains;

Remove the glass cover of the lamp-holder;

Remove the lamp and replace with a lamp resistant to
high temperatures (300°C) with the following
characteristics::
- Voltage 230V
- Wattage 25W
- Type E14

Replace the glass cover and reconnect the oven to the
mains.

Cooker routine maintenance and cleaning