Pratical advice on using the oven

∙At the boiling point, turn the knob to minimum.

∙Always use cookware with a lid.

Burner	Cookware Diameter (cm)

Rapid (Front right)	24 - 26

Rapid (Rear left)	22 - 24

Semi-Rapid (Rear right)	16 - 20

Semi-Rapid (Front left)	16 - 20

N. B.: On the models supplied with a reducer shelf, remember that this should be used only for the semi-rapid burner when you use casserole dishes with a diameter under 12 cm.

N. B.: The cooker is equipped with a protective grate located on the front part of the cooking surface to prevent cookware from falling accidentally. When the front burners are in use, this grate must be raised.

Inner glass oven door

The cooker is provided with an inner glass that can be removed unscrewing the two screws. This glass must be replaced after cleaning and always be in position when cooking.

Baking cakes

The oven should always be warm before putting in cakes. 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 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.

I used more than one level and they are not all at the same cooking point

Use a lower temperature setting. It is not necessary to remove the food from all the racks at the same time.

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 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. 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.

Caution

H. M. Government Ministry of Agriculture Fisheries and Food announcement necessitates the following warning. The insertion of foodstuffs covered in close wrap plastic (cling film) into utensils for cooking or within the oven for baking/roasting is not recommended as it is possible that certain elements of the plastic film can be absorbed by foodstuffs when subjected to heat.

Burner

Cookware Diameter (cm)

Inner glass oven door