Zanussi Gas cooker User Manual - Page 13

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SUGGESTIONS FOR GAS BURNERS

Start cooking with a big flame by turning theknob to .

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 OPERATING OF OVEN

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.

Convection cooking

Heat is transmitted to food through pre-heated air and

is forcibly circulated inside the oven by a fan positioned

on the back of the oven itself. In this way heat quickly

and uniformly reaches all parts of the oven thus

cooking various foods placed on more than one shelf.

With this type of cooking the elimination of humidity

from the air and a drier environment prevent the

transmission and mixture of smells and tastes.

The possibility of cooking on more than one shelf

consents many various dishes to be prepared at the

same time and up to three trays of biscuits or mini-

pizzas to be consumed immediately or to be frozen.

The oven can, however, be used for cooking on only

one shelf. In such case use the lower guides in order

to observe cooking better.

Furthermore, this oven is especially convenient for

quick defreezing, sterilizing preserves, homemade fruit

in syrup and finally to dry mushrooms or fruit.

Cooking with the multi-function oven

With this type of oven it is possible to carry out cooking

traditionally, by convection, by jets of heat and by grill;

it therefore allows cooking to be optimized.

ADVICE FOR USE OF THE TRADITIONAL

OVEN (GAS OR 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.

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.

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.

For the cooking of meat:

Meat to be cooked in the oven should weigh at least 1

kilo to avoid its becoming too dry. If you want roasts

with a good colour, use very little oil. If the piece is

lean, use oil or butter or a little of both. Butter or oil are

on the other hand unnecessary if the piece has a strip

of fat. If the piece has a strip of fat on one side only,

put it in the oven with this side upwards; when melting

the fat will grease the lower side sufficiently.

Red meat should be removed from the fridge one hour

before cooking otherwise the sudden change of tem-

perature could cause it to become tough. A roast,

especially if of red meat, must not be salted at the

beginning of cooking as salt causes juices and blood

to seep out of the òmeat, thus preventing the formation

of a well-browned crust.

It is advisable to salt the outside of the meat after just

over half the cooking time.

Place the roast in the oven in a dish having a low rim;

a deep dish shields heat.

Meat can be placed on an ovenproof dish or directly

on the grill, under which the dripping pan will be

inserted to collect juice. Ingredients for gravy should

only be put in the dish immediately if cooking time is

brief, otherwise they should be added during the last

half hour.