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22 GB
This is especially important for pans used for roasting or pressurized
cooking at high temperature.
Do not leave burners unattended without a pan or with an empty pan
on top.
Check the suitability of cooking pans with respect to the following
criteria;
They should be heavy.
They should completely cover the burner surface; they may be a little
bigger but no smaller.
Base surfaces should be completely flat and fit well on the cooking
surface.
•For the best use of the electric hotplates and to minimize energy
consumption, only pans with smooth flat bases should be used. The
size of the pan should be as close as possible to the diameter of the
hotplate, and never smaller. The base of the pan should be dry and
spillage should be avoided. Empty pans must not be left on the plates,
and the plates should not be left switched on without a pan.
Figure 11
Figure 12
Suitability of Cooking Pans
Keep in mind that larger pans have larger heating surfaces.
This will help them to cook the food faster than pans with smaller
heating surfaces.
Always use pan sizes proportionate to the amount of the food to be
cooked. In order to prevent splashing, do not use very small pans,
especially for foods with excess liquid. If you use excessively large
pans for quick cooked foods, sausages and liquids will stick and
residues will remain attached to the pan after being emptied.
Closed pans and baking trays or moulds are suggested for cooking
sweets. Splashed sugar and juices from an open pan may stick to the
cooker surface and will be difficult to remove.
Figure 9 Figure 10
1
2
3
5
6
Hilight
4
Explanation
Off
Heating
Cooking at low temperature
Cooking at low temperature
Cooking, Roasting, Boiling
Cooking, Roasting, Boiling
Cooking, Roasting, Boiling
Power
(Watt)
Position
0
1
2
3
4
5
6
0
100 W
180 W
250 W
500 W
750 W
1000 W
0
135 W
220 W
300 W
850 W
1150 W
1500 W
0
175 W
220 W
300 W
850 W
1150 W
2000 W
Power
(Watt)
Power
(Watt)
4. USE OF THE OVEN
ELECTRIC GRILL: Use with closed door.
•Grilling gives food a rich brown colour quickly. Depending on the quantity
of the food, you can switch the grill on to different positions. Almost all food
can be cooked under the grill except for very lean game and meat rolls.
•Meat and fish that is going to be grilled should first be lightly doused with
oil.
•Place a fat collecting tray beneath during grilling. Put some water into the
tray to prevent unpleasant smells and to prevent the fat catching fire.
•Grilling is usually preferred for cooking pieces of meat, for example
steaks, which are not too thick, different sized meat parts, cleaved hunted
birds, fish, some vegetables (e.g. courgettes, aubergines, tomatoes, etc.)
together with meat and fish products on spits.
Oil the fish lightly before putting it directly under the grill.
Add salt on meat after cooking, salt fish into the cleavage before cooking.
•The distance from the grill will depend on the thickness of the meat or fish.
If the distance is correctly judged, the outer parts will not be burnt and the
inside will not remain raw.
•Prevent unpleasant odours and smoke caused by dripping fats and
sauces by pouring 1-2 glass of water into the fat-collecting tray.
•You can also use the grill for toasting, toasted bread or sandwiches, for
example, and also to cook certain fruits (bananas, grapefruit or pineapple
slices, apples etc.). However, fruit must not come into contact with the
heating elements.
Never cover oven inner walls or the bottom with
aluminium foil. Accumulated heat can damage the oven
enamel and your meal.
While the oven functions are running, top lid of the
cooktop must be open position.
4.1. GRILLING
Oven Function
Position
Not in function
Grill heater
Lower and upper heating element
Lower heating element
Manual
Pizza
Upper heating element
Lamp
Grill heater and fan
Fan
Lower heating element and fan
Upper heating element and fan
Upper heating element, lower heating element and fan
Turn spit and grill heater
Function
Cooking time
Temperature
4.2. ELECTRIC OVEN
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