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english
9.3 Setting the lame
The lame should not lick around from the bottom of a pan. The
size of lame depends on the position of the knob (ig. 9.3.1,
9.3.2, 9.3.3).
0 - burner switched off (low of gas shut off)
- large lame
- small lame (simmering)
Large lame (ig. 9.3.2) should be used until the liquid is bro-
ught to boiling after which the lame should be turned down and
further cooking continued over a small lame (ig. 9.3.3). The
size of the lame should be adjusted only within the range of
small
and large
lame (ig. 9.3.4).
9.4 Lighting the burners
The cookers are equipped with a lame failure safety device
which cuts off the gas low to the burners when the lame is extin-
guished, e.g. by overlowing food.
If the lame has accidentally extinguished,
close the gas low and wait for at least 1 mi-
nute before retrying to reignite the burner.
press the knob of the selected burner all the way in, turn it in
–
the counter-clockwise direction o the „large lame” position
and hold until the burner has ignited;
when the burner has ignited, keep the knob pushed in for
–
ca. 5 seconds to allow the lame failure device to energise;
release the knob and set the desired size of the lame (eg.
–
simmering).
if the lame has accidentally extinguished, repeat the above
–
procedure with the knob pressed a little bit longer.
9.5 Extinguishing the burners
Turn off the burner by turning the knob in the clockwise direction
to its “0” (off) position.
9.6 Lighting the burners (cookers supplied from an
LPG cylinder)
Before lighting the irst burner, open the valve on the LPG cy-
linder, and then light the burner in accordance with the above
description.
When cutting off the gas low, prior to extinguishing the last bur-
ner:
close the valve on the LPG cylinder;
–
when the lame has gone out, close the tap of that bur-
–
ner.
When the cooker is not in use, the valve of the LPG cylinder
should be closed.
9.7 Cookware selection
Cookware base diameter should be 2,5-3 times greater than
•
the diameter of the burner ring (ig. 9.7.1). Cookware should
not protrude outside the gas hob grid and the lame should not
lick around from the bottom of a pan (ig. 9.7.2).
Cookware should always be clean and dry as it will then con-
•
duct and retain heat well.
During cooking, the cookware should be covered with lids to
•
prevent excess amounts of vapour from accumulating in the
kitchen.
Minimal cookware dimension:
•
for small burner
– Ø 90mm
for medium burner – Ø 160mm
for large burner
– Ø 200mm
10. 1 Parts and accessories
Please compare the control panel of your cooker (the oven
•
knobs differ depending on the model) with igures 10.1.1-
10.1.3 and 10.2.1-10.2.3) to verify which type of appliance you
have purchased („k”, „l” or „m”).
The oven has 5 guide levels for accessories: positions [1], [2],
•
[3], [4], [5].
When operating the oven, it is recommended to remove the
•
lid (in accordance with ig. 12.2) to prevent it from becoming
soiled.
[1], [2], [3], [4], [5] – guide levels
1 – upper heater
2 – grill heater
3 – lower heater
4 – oven lamp
5 – perforated shield
6 – roasting-spit drive connection
7 – temperature sensor
8 – circular heater
10.2 Oven control knob
The oven control knob (ig. 10.2.1, 10.2.2, 10.2.3) enables the
user to control the operation of the oven. The knob is used to se-
lect a function suitable for preparing a particular dish. The knob
can be rotated in both directions. The knob set vertically, with
the marker pointing upwards (position „0”), means that the oven
if off.
Shown below are functions applicable for different oven ty-
pes
.
Upper heater turned on
This heating method can be used for extra heating of the
top surface of the dish.
Lower heater turned on
Heat is delivered by the lower heater located beneath the
loor of the oven. This function allows for extra heating the
bottom surface of the dish. It is recommended to use this
function during the last 10-15 minutes of baking.
Lower heater and fan turned on
The fan distributes evenly the heat delivered by the lower
heater.
Conventional baking
Both heaters deliver heat to the oven. Dishes should be
placed on one level of the oven, preferably the middle one.
This kind of heating is ideal for cooking cakes, meat, ish,
bread, pizza, etc.
Traditional baking with the fan
The fan circulates hot air around the dish. This function
requires temperatures lower than in traditional baking me-
thods.
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