Publicidad
Idiomas disponibles
Idiomas disponibles
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.
Flame must be turned down or off
Tips and advices
47
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
Fig.1
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:
Fig.2
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
Fig.3
check is made.
Tips and advices
48
Publicidad
