Oven Cooking
•Turn off the oven 5 minutes before the end of cooking time, and use residual heat to complete the cooking.
•The thickness, the material and the colour of the pan will influence the cooking results.
•When cooking, certain dishes increase in volume, ensure the pan is large enough.
•To prevent fat dripping when roasting use tall rim pans proportional to the item being roasted.
•Prick the skin of poultry and sausages with a fork before cooking to avoid spitting.
•Use heatproof glass dishes for soufflés.
The effects of dishes on cooking results Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them.
AAluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.
BEnamelled cast iron, anodised aluminium, aluminium with
Oven thermostat pilot light
The oven pilot light illuminates as soon as the thermostat control knob is turned on and remains lit while the oven / grill is in operation.
Timer (Minute Minder)
Turn the control knob (fig. 10) clockwise to the maximum position and than turn it back to the position corresponding to the period of time necessary for the cooking.
At the end of the time selected an acoustic signal sounds which stops automatically. The timer does not interrupt the operation of the oven at the end of the set time.
Using the Hob
The Hob Burners
To the symbol on the knob corresponds a symbol on the control panel (fig. 11)
Off
Maximum level
Minimum level
Use the maximum level for boiling and the minimum for simmering.
Always choose positions between the minimum and maximum, never between maximum and off.
fig. 10
fig. 11
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