Electrolux C41022GN, C41022V Cooking suggestions, Suggestions for using the hob burners correctly

Instructions for the user

9. Cooking suggestions

9.1Suggestions for using the hob burners correctly

The diameter of the base of cooking utensils should fit the diameter of the burner used (see adjacent table). The burner flame must never be wider than the diameter of the utensils. Use utensils with a flat base. Where possible use pots with a lid, as this allows less power to be used. To reduce cooking times for vegetables, potatoes, etc., use a small amount of water.

Burner

Rapid

Semi rapid

Auxiliary

Triple-ring

Fish kettle

Utensil diameter

(in cm)

from 24 to 26

from 16 to 22

from 8 to 14

from 24 to 26

from 16 to 35

9.2Suggestions for using the fry-top correctly

Foods cooked on the fry-top have a special taste that does not require the excessive use of spices. It is possible to cook in different ways. For example, different foods, such as meat and fish, can be cooked at the same time. Before cooking meat, we recommend treating it with flavoured oil or marinating it for a few hours.

A little tip: meat should always be salted after cooking on the griddle, so that its juices are sealed in.

9.3Suggestions for using the ceramic hob correctly

In order to obtain maximum efficiency and efficient consumption, it is essential to use only utensils that are suitable for use on a ceramic hob. The diameter of the base of the utensil must be the same as the diameter of the outline of the cooking area. Energy is wasted if they are not the same. The base of the utensil must be very thick and perfectly flat. It should also be clean and dry, as should the glass on the hob.

Do not use cast iron pots or pots with a rough base, as they may scratch the surface.

9.4Suggestions for using the oven correctly

The oven is multifunction. It is possible to cook traditionally, with convection and with the grill.

The oven door should be completely closed for all types of cooking including grilling.

9.4.1Traditional cooking

With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to use the central guides. If the cooking requires a hotter temperature from the bottom or from the top, use the lower or upper guides. Traditional cooking is recommended for all food that requires high cooking temperatures, or long brazing times. This system is also recommended when cooking with dishes made of terracotta, porcelain and similar materials.