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Resumen del manual
• When cooking, certain dishes increase in volume, ensure the pan is large enough. • To prevent fat dripping when roasting use tall rim pans proportional to the item being roasted. • Prick the skin of poultry and sausages with a fork before cooking to avoid spitting. • Use heatproof glass dishes for souffles. The effects of dishes on cooking results Dishes and tins vary in their thickness, 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, anodised aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning. Storage compartment The storage compartment is located underneath the oven cavity. During cooking the storage compartment may become hot if the oven is in use for a long period of time. Flammable materials such as oven gloves, tea towels, plastic aprons etc. should not be stored in the drawer. Oven accessories such as baking sheets, will also become hot, therefore care should be taken when removing these items from the compartment whilst the oven is in use or still hot. 8 Using the Grill Grilling Always grill with the oven door open. This cooker is not supplied with a grill handle. When grilling, it is only the top element that is used. It is not necessary to preheat the grill. 1 Insert the meal on the 3rd level. 2 Turn the knob on position grill. 3 Adjust the grid and pan position to allow for different thicknesses of food. Position the food close the grill for faster cooking and further away for gentler cooking. Heat comes from the top of the oven. It is suitable for grilling meat (beef bacon, pork bacon …) that remains tender, for toast or to brown dishes already cooked. Grilling meat • Prepare the meat to be roasted, lightly brush it with oil on both sides. • Place it on the roasting grid. • Turn the oven/grill control knob to position “grill”. • Slide the roasting grid together with the roasting tray in the guide 2. • When the first side is brown, turn the meat without pricking it in order that the juices are not lost. • Roast the second side. Cooking time is determined by the thickness of the piece to be roasted not by its weight. Browning • Turn the oven/grill control knob to the “grill” position. • Place the dish on the grid and slide it in the guide 2 or 3. • Leave the dish under the grill for a few minutes. 9 Using the Hob The Hotplates To switch on a hotplate, turn the relevant control knob to the required heat setting. The control knob is numbered 1 – 3 with seven positions. 0 - OFF • - Minimum 3 - Maximum. The hob has two types of hotplates: Rapid Hotplate (Front left) The rapid hotplates will heat up more quickly than a normal plate. Normal Hotplates We recommend the plates are switched to maximum (3) for a short while to boost the plate, and then adjusted to the required setting. It is important to note that the plate may Do not put anything on the hob that is liable to melt. smoke a little and produce a slightly unpleasant odour when used for the first time. This is quite normal and will disappear after a few minutes. Suggestions for the correct setting of the plates are given in the following table. OFF 0 Very Gentle . To keep food warm To melt butter and chocolate Gentle 1 To prepare cream-sauces, stews and milk puddings or to fry eggs Slow . Dried vegetables, frozen food, fruit, boiling water or milk Medium 2 Boiled potatoes, fresh vegetables, pates, soups, broths, pancakes or fish High . Larger stews, meat roll, fish, omelettes, steaks Fry 3 Steaks, escalopes and frying. 10 Selecting the hotplate Above every knob there is a symbol for the corresponding hotplate. For good cooking results, always chose pans which properly fit the diameter of the hotplate used (see figs). Saucepans for use on solid plates should have several characteristics: • They should be fairly heavy duty • They should fit the heat area exactly, or be slightly larger for efficient use, NEVER smaller. • They should have a flat base to ensure good contact with the plate. This is particularly important when using pans for high temperature frying or pressure cooking. As soon as liquid starts boiling, turn down the plate control knob so that it will barely keep the liquid simmering. You can switch off the plate a short while before you finish cooking, and the final stage will be completed on the accumulated heat. Similarly, stews etc. cooked in well covered saucepans cook at lower temperature which is more economical. Ensure pans are large enough to avoid liquids being spilt onto the plates. Never leave the plates on without a pan on them or with an empty pan on them. Take care never to lean or reach over a hot electric plate. Always point pan handles inward or over the work surface next to the hob to avoid accidentally knocking over a pan as you pass by. Take care when frying food in hot oil...
Otros modelos de este manual:Placas - ESC5060W (502.1 kb)
Placas - ESC5060W (502.1 kb)
Placas - ESC5060W (502.1 kb)