User manual

37
ADVICE FOR USE
Oven cooking
• Turn off your oven 5 minutes before the
foreseen cooking time you will save
power, the accumulated heat will allow
to end cooking;
• The thickness, the conductibility and the
color of pot influences the culinary
results;
• When cooking, certain dishes increase
in volume, choose the pot so that above
the raw mixture remain enough place;
• For preventing fat dripping when
roasting use tall rim pans proportional to
the piece to be roasted;
• Prick the skin of poultry and the
sausage with a fork before cooking to
avoid its blowing up;
• Between the dish and the oven grid
could be put an aluminium foil but not
covering all the grid;
• Use glass heat resisting pans for crispy
and soufflés;
• Add some fat before finishing the
cooking.
Never line any part of the oven with
aluminium foil. It would result in an
accumulation of heat which might
damage the cooking results and also
damage the enamel.
The cover has to be opened when using the
oven.
Influence of the pots on oven cooking
results
You have to know that:
• The aluminium, the terracotta pots
diminish the browning bellow and
maintains the humidity of the meals. We
advice to use it for pastry, roast meat.
• The enameled cast iron, the tinned pots,
the glass and the heat-proof porcelain,
the pots with non-sticky interior and
colored exterior, increase the browning
bellow and dries the meals. We suggest
to use them for pies and all other crispy
cooking that has to be colored bellow
and above.
Cooking on the hob
Choose always the right pot, proportional to
the burner used.
In case you use a large bottom pot, put it
slight backwards on the plate, so that its
bottom should not outrun the front of the
enameled hob, thus avoiding flame
exceeding and overheating of front panel.
Before covering make sure the hob
is cooled, otherwise the cover could be
damaged.