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冷蔵庫 Electrolux 95GのPDF 取扱説明書をオンラインで閲覧またはダウンロードできます。Electrolux 95G 20 ページ。 Gas and mixed fuel cookers
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Suggestions for the use of the gas

burners

Start your cooking with a big flame by turning the knob

to the symbol

. Then adjust the flame as necessary.

The outside of the flame is much hotter than its inside

(nucleus). Accordingly , the top of the flame should lick

the bottom of the pan. Excessive flames mean a waste

of gas.

In contrast with electric grids, gas burners do not require

flat-bottomed pans: the flames lick the bottom and

spread the heat all over the surface.

No special pans are required for gas burners. However,

thinwalled pans transmit the heat to the food more

quickly than thick-walled ones.

Suggestions for the use of the oven

Always cook with the oven door closed.

Attention! - Do not place cookware, utensils and

objects directly on the oven base and do not cover

any part of the oven with aluminium foil while

cooking, as this could cause a heat build-up which

would affect the baking results and damage the

oven enamel.

Always place pans, heat-resisting pans and

aluminium trays on the shelf which has been

inserted in the shelf runners.

Traditional cooking

Heat derives from the top and the bottom, it is therefore

preferable to use the central guides. If cooking requires

more heat from the bottom or the top, use the upper or

lower guides.

Advice for use of the traditional

oven (gas and electric)

For the cooking of cakes

Pre-heat the oven , unless indicated differently, for at

least 10 minutes before use. Do not open the oven

door when cooking dishes which must raise (e.g. raised

pastries and soufflés); the jet of cold air would block

the raising process. To check if cakes are cooked,

insert a toothpick into the mixture; if it comes out clean

the cake is ready. Wait until at least 3/4 of the cooking

time has passed before doing this check.

As a general rule remember that:

a dish which is well-cooked on the outside but not

sufficiently cooked inside would have required a lower

temperature and longer cooking time. On the contrary,

a "dry" texture would have required a shorter time and

higher cooking temperature.

1 0

Since heat doesn't spread evenly on the pan's bottom,

the food may only be partially heated. Consequently it

is advisable to stir the food many times.

A thick pan bottom prevents partial 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 usage, place small pans on small

burners and large pans on large burners.

Remember to cover pans to reduce gas consumption.