Cooking advice

Cooking ControlTimer Knob (only a few models)

Some models are equipped with a timer program to control when the oven shuts off during cooking.To use this feature, you must wind the "P" knob one full turn in the counter-clockwise direction

;Then, turn the knob in the clockwise direction , to set the time by matching up the indicator on the control panel with the number of minutes on the knob.

Storage recess below the oven (only a few models) Below the oven a recess can be used to contain cooking pans and cooker accessories.Moreover, during oven operation, it may be used to keep food warm.To open the storage is necessary turn it downwards.

Caution: this storage recess must not be used to store inflammable materials.

Practical advice for burner use

In order to get the maximum yield it is important to remember the following:

·Use appropriate cookware for each burner (see table) so as to avoid flames overshooting the edges.

·At boiling point turn the knob to minimum.

·Use cookware with lids.

·Always use cookware with flat bottoms.

Burner	ø Cookware diameter (cm)

Fast (R)	24 - 26

Semi Fast (S)	16 - 20

Auxiliary (A)	10 - 14

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 versatile cooking appliance and the following directions are only a guideline which may be varied according to your own per- sonal experience.

Baking cakes

The oven should always be warm before putting in cakes wait till the end of preheating (about 10-15 min.). Cake- baking temperatures are normally around 160°C/200°C. Do not open the oven door during the baking process as this could cause the cake to sink.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 or use greaseproof paper.

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 temperature 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.