Publicité
Les langues disponibles
Les langues disponibles
P P
a a
r r
t t
2 2
: :
A A
P P
a a
r r
t t
2 2
: :
A A
Cooking will be a pleasure if you stick to a few rules and look after your
hob.
Switching on with gas safety device
When the flame appears keep the knob well pressed
down for a few seconds to activate the safety device.
In the event of a power cut it is possible to light the
gas by holding a match next to the chosen burner
and the corresponding knob should be kept pres-
sed down at the same time.
____________
What pans to use
Always use stable, flat-based pans, except when using
the "double-crown" burner with its wok grid
(depending on model). Pans must be heat resistant.
Do not let pan bases or handles cover the control
knobs.
____________
Cooking tips
Green vegetables (spinach, broccoli, sorrel, etc) or ve-
getables rich in sulphur compounds (cabbage, onions,
etc) should be cooked without a lid in plenty of boiling
water; they will cook more quickly, and will keep their
green colour (some vegetables only), vitamin and mine-
rals content.
Pasta, rice, cereals, etc absorb water during cooking
and increase in volume; cook them in plenty of boiling
salted water in order to dilute the starch they contain.
Make sure you use a sufficiently large pan to avoid boi-
ling over; cook without a lid (there is a risk of foaming
and therefore of the pan boiling over).
Mushrooms should be poached in a small quantity of
boiling water, with salt, butter and lemon juice.
____________
As soon as the water boils, turn down the gas ;
you will limit the risk of spills.
Put a lid on the saucepan before bringing to the
boil : this is time saving and therefore energy sa-
ving.
f f
e e
w w
t t
i i
p p
s s
f f
e e
w w
t t
i i
p p
s s
Tips
Looking after your pans
Stainless steel pans :
•
Appearance of white marks :
cause : salt added to cold water
solution : add salt when the water boils.
Appearance of specks :
cause : hard water
solution : boil diluted vinegar in the pan, then
rinse and dry.
Abrasive products should never be used on
stainless steel pans. They should be washed with a
sponge.
Burned food stuck to the bottom of the pan :
cause : temperature too high
solution : leave the pan to soak, or boil soapy
water in it (1 part washing-up liquid to 10
parts of water).
____________
Cast-iron pans should only be cleaned with a
sponge or nylon brush or a non-abrasive
washing-up product. If marks remain on the base,
don't try to rub them off; boil a litre of water plus a
glassful of bleach in the pan. Wipe with a little
vinegar to regain the pan's shine. This also works
for colour-enamelled cast iron. For "matt black"
items, use vinegar instead of bleach, then oil
carefully and wipe with kitchen roll.
____________
General maintenance
Clean your burners regularly : this guarantees
a perfect working order.
Don't forget the ignition plugs. Dry the
burner caps properly before putting them
back.
-24-
Publicité
