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調理器 Indesit K3G21S/UのPDF 設置および使用マニュアルをオンラインで閲覧またはダウンロードできます。Indesit K3G21S/U 28 ページ。

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The rotisserie (only a few models)

To operate the rotisserie, proceed as follows:

a) place the dripping-pan on the 1st rack;

b) insert the special rotisserie support on the 4th rack and

position the spit by inserting it through the special hole

into the rotisserie at the back of the

c) Activate the rotisserie

The oven offers a wide range of alternatives which allow

you to cook any type of food in the best possible way. With

time you will learn to make the best use of this versatile

cooking appliance and the following directions are only a

guideline which may be varied according to your own per-

sonal experience.

Pastry is too dry

Increase the temperature by 10°C and reduce the

cooking time.

Pastry dropped

Use less liquid or lower the temperature by 10°C.

Pastry is too dark on top

Place it on a lower rack, lower the temperature, and

increase the cooking time.

Cooked well on the inside but sticky on the

outside

Use less liquid, lower the temperature, and increase

the cooking time.

The pastry sticks to the pan

Grease the pan well and sprinkle it with a dusting of

flour.

oven;;

by pressing the "O" button.

Cooking advice

Practical advice for burner use

In order to get the maximum yield it is important to

remember the following:

•

Use appropriate cookware for each burner (see table)

so as to avoid flames overshooting the edges.

•

At boiling point turn the knob to minimum.

•

Use cookware with lids.

•

Always use cookware with flat bottoms.

Burner

Fast (R)

Semi Fast (S)

Auxiliary (A)

Oven door kit

In order to further decrease the temperature of the oven

door and reduce energy consumption, a supplemental kit

has been made available. This kit should be installed if

the oven is used in the presence of small children. To in-

stall the protective glass for the oven door (code 076650),

contact your nearest Merloni Eletrodomestici Service

Centre indicated on the list provided with the appliance.

Baking Pastries

When baking pastries, always place them in the oven after it

has been preheated (about 15 minutes). Normal tempera-

tures are around 160°C. Do not open the door while the pas-

try is cooking in order to prevent it from dropping. Batters

should not be too runny, as this will result in prolonged cook-

ing times. In general, follow the guidelines below.

In general:

Cooking Fish and Meat

Meat must weigh at least 1 kg in order to prevent it from

drying out. When cooking white meat, fowl and fish, use low

temperature settings (150°C-175°C). For red meat that should

be well done on the outside while tender and juicy on the

inside, it is a good idea to start with a high temperature set-

ting (200-220°C) for a short time, then turn the oven down

afterwards. In general, the larger the roast, the lower the

temperature setting and the longer the total cooking time.

Place the meat on the centre of the rack and place the drip-

ping pan beneath it to catch the fat. Make sure that the rack

is inserted so that it is in the centre of the oven. If you would

like to increase the amount of heat from below, use the lower

rack heights. For savoury roasts, dress the meat with lard or

bacon on the top.

Using the grill

Important: always use the grill with the oven door

closed. This will allow you both to attain excellent re-

sults and to save energy (about 10%).

To prevent fat and grease from dripping onto the bottom

of the oven, place the dripping-pan beneath the rack used

for grilling.

ø Cookware diameter (cm)

24 - 26

16 - 20

10 - 14