5
Hints and tips
F Cooking with the hob burners: Start
cooking with a big flame by turning the knob to , then
adjust the flame as required. The outside of the flame is
much hotter than its inside (nucleus), consequently the
top of the flame should touch the bottom of the pan.
Excessive flames mean a waste of gas.
Contrary to electric plates, gas burners do not require
flat-bottomed pans. The flames touch the bottom and
spread heat all over the surface.
No special pans are required for gas burners. However,
thin-walled pans transmit the heat to the food quicker
than thick-walled ones. Since heat doesn't spread evenly
on the pan bottom, the food may be locally overheated.
Consequently it is advisable to stir the food many times.
A thick pan bottom prevents local overheating as it
allows sufficient thermic compensation. Avoid very small
pans. Wide and shallow pans are more suitable than
narrow and deep ones as they allow a faster heating.
Cooking is not quickened by placing narrow pans on
wide burners. The result is just a waste of gas. For a
proper use, place small pans on small burners and large
pans on large burners. Remember to cover pans to re-
duce gas consumption.
FCooking with Multi-function oven: This
oven of this cooker allows a perfect traditional,
convection, ventilated grilling and grill cooking.
FTraditional cooking: Heat is conveyed both
from the top and bottom of the oven; thus, it is advisable
to put the cpot in the central shelves position. When a
higher heat is required either from the top or bottom, put
the pot in an upper or lower position.
FFan cooking: Heat is transmitted to food by
means of pre-heated air throughout a fan located on the
back wall of the oven. In this way heat can rapidly reach
every part of the oven and cook simultaneously many
dishes placed on several shelves. Thanks to the
elimination of dampness and the cosequently drier air,
this kind of cooking prevents any flavour transference.
Since it is possible to cook on several shelves, different
dishes and up to 3 baking-panfuls of biscuits and small
pizzas either ready to eat or freeze can be prepared at
the same time. However the oven can also be used for
cooking on one shelf only. In this case use the lower
shelves to better control cooking. Moreover, this oven is
particularly suitable for a rapid thawing, sterilizing
suitable preserves and home-made fruit in syrup, and for
dryng mushrooms and fruit.
Suggestions for traditional and fan
baking
How to bake cakes
Cooking of cakes require a moderate temperature
(usually ranging between 150/200°C) and a 10-minute
pre-heating of the oven. The door should not be opened
during the first 3/4 of the whole baking time.
Beaten up dough should be firm enough to avoid a longer
baking time. When cakes and canapees are arranged
simultaneously on 3 shelves, a runner should be skipped
between the 2 lower shelves (Fig. 8).
How to cook meat and fish
Meat should weigh at least 1 kg to avoid excessive
drying. Very soft red meats, to be left rare or only well-
done on the outside while keeping their juices, require a
short time at a high temperature (200-250°C).
White meat, fowl and fish require a low temperature (150-
170°C). Ingredients for the gravy should be added to the
baking pan only in the last half hour, unless cooking time
is very short.
The baking point of meat can be checked by pressing a
spoon against the meat. If it feels firm it is properly
cooked. Roastbeef and sirloin require a short cooking
time, as thier insides must keep their redness.
Meat can either be placed an a suitable baking pan or
directly on the grid under which the drip-pan has to be
inserted to collect the juices. When baking time is over
it is advisable to wait at least 15 minutes before slicing
the meat to avoid any spilling of juices. Dishes can be
kept warm in the oven at the lowest temperature, before
being served.
Grilling
Heat comes from the top of the oven. It is suitable for
thin meat, toast.
Suggestions for grilling and alternating cooking
Nearly all kinds of meat can be grilled excepting some
kinds of lean game and meat loaves. Meat and fish
suitable for grilling should be lightly oiled and always
placed on the grid. The latter should be placed on the
positions either closer or far from the grill, according to
the thickness of the meat, to ensure an even cooking.
Smoke produced by drops of grease and gravy can be
avoided by adding 1-2 glasses of water to the pan.
Cooking time
Cooking time may vary according to the nature, texture
and volume of the food. It is advisable to check the first
cookings and verify their results as similar results can
be obtained by repeating the same conditions.
Indicatively, a couple of cooking tables are shown below
(no. 1/2). Table no. 1 indicates cooking times,
temperatures and positions of dishes in the oven for both
traditional and convection cookings. Table no. 2 gives
the same information for grilling and ventilated grilling.
Experience will suggest possible variations to the values
reported on the tables.
Fig. 8
FO 0062