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Tips and advices
Preventions
01.Do not use any kind of protection on the board (aluminium foil) as it could cause clogging of the gas nozzle or a bad coupling of the burners parts.
03.When using the oven avoid touching its glass, surface and internal accessories, wait for them to cool for a reasonable time before handling them.
04.When cooking on the oven, avoid contact with glass
05.Avoid children in the kitchen when you are cooking.
06.Never allow a kid to sit on the oven door, neither put heavy itens on it.
07.To avoid electrical shocks, unplug the gas range when you replace the oven light.
Important recommendations
For a lower and more efficient gas consumption it is advisable to use pans with a diameter adequate to the burners size (fig.1 and 2), preventing the flame to burn in the open (fig.3).
It is advisable to reduce the flame as soon as the liquid starts to boil, and keep the flame to the minimum necessary to sustain boiling.
Make sure there is adequate ventilation in the room where the range is installed.
For an easier ignition, light the burner before placing the pan over the grill.
Fig.1
Fig.2
Fig.3
Flame must be turned down or off before pan removal.
Attention is necessary when oils and fats are used during cooking since they can inflame if spilled.
Only flat base pans must be used to ensure adequate stability over the grills.
Select the adequate burner according the size of the pan to be used.
During the use and cleaning of the burners avoid food or wastes to enter them, as it could obstruct the gas passing.
Cooking advices
To bake meat, pre heat oven at least for 15 minutes in maximum temperature.
Pastries
Pastries must be cooked at moderate temperatures between 350°F~400°F and require a 15 minute oven pre- heating.
Do not open the oven door when cooking yeasted dishes (for example: bread, yeasted dough and soufflés); cold air currents prevents the growing of the dough. To check baking point, a toothpick must be introduced in the middle of the food. If the toothpick comes out dry, the pastry is baked to the point.
At least 3/4 of the expected baking time must have passed before the check is made.
If the pastry is more cooked in the
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