Advice for USE of the HOB Burners

Initially, use a large flame for cooking, placing the regulating switch on “ “. Then regulate the flame as necessary.

The external part of the flame is much hotter than the inside (core), consequently the flame points must come into contact with the bottom of the pan.

Flames which exceed the pan consume gas unnecessarily.

It is not necessary to use special pans for gas cookers. However, pans with thin sides transmit heat to their contents quicker than those with thick sides. And since heat is not distributed evenly around the bottom of pans food may be cooked unevenly.

When using thin-based pans, contents should be stirred frequently. A thick base reduces the danger of over-heating as the bottom of the pan produces sufficient thermal compensation.

We advise you to use pans of a correct size. Large, low-sided pans are more suitable than those which are narrow and high-sided as they can be heated faster.

Placing small pans on the large burner does not acce- lerate cooking. In these conditions gas is only wasted. Use: small pans on small burners, large pans on large burners. By using a pan without a cover heat consumption is reduced.

ADVICE FOR THE USE OF YOUR OVEN

Traditional cooking

As heat originates from top and bottom, dishes should preferably be placed in the middle. If cooking requires more heat from the bottom or the top, use the upper or lower level.

Convection cooking

Heat is transmitted to dishes by hot air forcibly circulated inside the oven by a fan placed at the back of the oven. By this method, heat is quickly and evenly circulated throughout the oven, permitting several different dishes to be cooked at the same time on different levels.

With this cooking method, through the elimination of humidity in the air and a drier environment, smells and tastes are not given off and do not mix with those of

other dishes.

Thanks to this possibility of cooking on several levels, you can cook up to three different dishes at the same time, to be consumed immediately or frozen. You can also cook on only one level. In this case, it is advisable to place the dish on the lower level for better cooking control.

This oven is particularly suitable for defreezing rapidly, sterilizing preserves, homemade jams and, finally, for drying mushrooms and fruit.

Cooking in the multi-function oven

This type of oven permits difrferent types of cooking: traditional, convection, fanned heat and grilling; cooking can therefore be optimized.