Electrolux C41029G, C41029V 7. Cooking suggestions

Instructions for the user

7. Cooking suggestions

Burner Utensil diameter

(in cm)

Rapid from 24 to 26

Semi rapid from 16 to 22

Auxiliary from 8 to 14

Triple-ring from 24 to 26

Fish kettle from 16 to 35

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. T o

reduce cooking times for vegetables, potatoes,

etc., use a small amount of water.

In order to obtain maximum efficiency and efficient consumption, it is es sential to use only utensils

that are suitable for use on a ceramic hob. The diameter of the base of the utensi l must be the

same as the diameter of the outline of the cooking area. En ergy 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 dr y, 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.

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

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

7.3.1 Traditional 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 f or all food that requires high

cooking temperatures, or long brazing times. This s ystem is also recommended when cooking with

dishes made of terracotta, porcelain and similar m aterials.

7.3.2 Convection cooking

With this type of cooking, the food is heated by preheated air that is circulated in the oven t hanks to

a fan located on the rear wall of the oven. Heat rapidly and evenly reac hes all parts of the oven,

thus enabling different food to be cooked at the sam e time on different shelves. Humidity is

eliminated from the air and the drier area prevents odours and flavours from being spread and

mixed. The possibility of cooking on more than one shelf allows you to cook many different dishes

at the same time. Biscuits and mini pizzas can be c ooked in three different baking tins. The oven,

however, can also be used for cooking on a single she lf. The lower shelves can be used so that it

is easier to monitor cooking.

Convection cooking is particularly convenient for bringin g frozen food rapidly back to room

temperature, for sterilising preserves or home-made fr uit in syrup and, finally, for drying

mushrooms or fruit.