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WORK-TOP USE
USING GAS BURNERS
The following symbols are on the control panel next to each knob:
- Black circle
gas off
- Large flame
maximum setting
- Small flame
minimum setting
The minimum position is at the end of the anti-clockwise rotation
of the knob. All operation positions must be chosen between the
positions of max. and min., never choose them between max. and
off.
The gas burners are equipped with a thermocouple safety device
to prevent gas from leaking out. This device ensures that the gas
supply is shut off if the flame on the gas burner is extinguished
while the burner is in use.
Igniting the gas burners
Proceed as follows to light one of the burners
• Turn the appropriate knob anti-clockwise to the large flame
symbol;
• Press in the knob firmly to activate the automatic gas
igniter
;
• Hold the knob in for around 10 seconds once the flame has
ignited to allow the thermocouple to heat up.
• Then release the control knob and ensure that the gas has
ignited properly. If it has not, repeat the process.
In case there is no electric current, the burner can also be lighted
using a match.
ENERGY SAVING TIPS
• The diameter of the pan bottom should be the same as that of
the burner. The burner flame must never come out from the pans
diameter.
• Use flat-bottomed pans only.
• Whenever possible, keep a lid on the pan while cooking.
You will not need as much heat.
• Cook vegetables, potatoes, etc. with as little water as possible
to reduce cooking times.
BURNERS
RAPIDE
SEMIRAPIDE
TRIPLE CROWN
PANS
Ø min.
Ø max
180 mm
220 mm
120 mm
200 mm
220 mm
260 mm
GB
USE OF THE ELECTRIC OVEN
The first time the oven is used, it may give off acrid smells, caused
by the first heating of isolating panels glue surrounding the oven
(it is necessary to heat up the oven at the maximum
temperature for about 30-40 minutes with closed door).
It is something normal, and in case it will occur, wait for the smoke
to stop before introducing the food into the oven.
The oven is fitted with: a rod shelf for cooking food contained in
oven dishes or placed directly on the rod shelf itself, a drip-tray
for cooking sweets, biscuits, pizzas, etc., or for collecting juices
and fats from food cooked directly on the rod shelf.
Note: The following tables give the main points for cooking some
of the most important dishes. The cooking times recommended
in these tables are approximate. After a few tries, we are sure that
you will be able to adjust the times to get the results you want.
Conventional cooking table TAB.B
Dish
Fish
Meat
Roast ox
Roast veal
Chicken
Duck and goose
Leg of mutton
Roast pork
Soufflets
Sweets (pastries)
Tea-cake
Sponge finger
Shortcrust pastry
Puff pastry
Fruit flan
Meringues
Quiches, etc.
4 quarters
Buns
Fan oven cooking table TAB. C.
Dish
Firs courses
Lasagne
Oven pasta
Creole rice
Pizza
Meat
Roast veal
Roast pork
Roast ox
Roast beef joint
Roast fillet beef (rare)
Roast lamb
Roast chicken
Roast duck
Roast goose
Roast turkey
Roast rabbit
Roast hare
Fish
Sweets (pastries)
Fruit flan
Plain sandwich cake
Sponge sandwich cake
Sponge cake
Currant cake
Buns
Strûdel
Cream slices
Apple fritters
Sponge finger pudding
Sponge finder biscuits
Toasted sandwiches
Bread
13
FIRST PART
Temp. °C.
Minutes
180-240
acc. to size
250
30 per kg.
200-220
30 per kg.
200-240
50 about
220
acc. to weight
250
30 per kg.
250
60 per kg.
200
60 per kg.
160
50-60
160
30-50
200
250
200-220
100
220
120-140
160-180
Temp. °C.
Minutes
Weight kg.
200-220
20-25
200-220
25-30
200-230
20-25
210-230
30-45
160-180
65-90
160-170
70-100
170-190
40-60
170-180
65-90
180-190
40-45
140-160
100-130
180
70-90
170-180
100-160
160-180
120-160
160-170
160-240
160-170
80-100
170-180
30-50
160-180
acc. to weight
180-200
40-50
160-180
35-45
200-220
40-45
200-230
25-35
230-250
30-40
170-180
40-60
160
25-35
180-200
20-30
180-200
18-25
170-180
30-40
150-180
50-60
230-250
7
200-220
40
15
15
30
60
30
60
45
0,5
0,5
0,5
0,5
1-1,2
1-1,2
1-1,2
1-1,2
1-1,5
1,5
1-1,2
1,5-2
3-3,5
5 approx.
2 approx.
2 approx.
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