Indesit K3C36/G Kurulum ve Kullanım Kılavuzu için Talimatlar - Sayfa 9

Ocaklar Indesit K3C36/G için çevrimiçi göz atın veya pdf Kurulum ve Kullanım Kılavuzu için Talimatlar indirin. Indesit K3C36/G 17 sayfaları. Cooker with electric ventilated oven and ceramic hob

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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.

Using the Grill

Grilling may be carried out with a two stage heating

element situated in the top of the oven chamber. The

centre, or the complete area of the grill can be selected

by turning the oven control knob (L) in a clockwise direction

to align the symbols (

plete area) with the mark on the control panel. The variable

temperature control (M) is positioned to right of the oven

knob. This knob will provide varying grill temperatures

when rotated from "max" to "min" and may be adjusted to

vary the level of heat at any time during the grilling

operation.

To operate the grill

1. Turn the oven control knob (L) clockwise until the

required grilling symbol is in line with the mark on the

control panel. The element is now "on".

2. The variable grill control (M) can now be operated to

select the required heat.

Important: when using the grill, the oven door must

be left partly open.

When using the grill, place the rack at the 4 rack heights

(see cooking table) and place the dripping-pan beneath

the oven rack to prevent grease from falling onto the bot-

tom of the oven.

Baking Pastries

When baking pastries, always place them in the oven af-

ter it has been preheated. Make sure you wait until the

oven has been preheated thoroughly (the red "O" light will

turn off). The temperature is normally around 160°C. Do

not open the door while the pastry is cooking in order to

prevent it from dropping. Batters must not be too runny,

as this will result in prolonged cooking times. In general:

Cooking advice

for the centre,

for the com-

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.

I used more than one level and they are not all at

the same cooking point

Use a lower temperature setting. It is not necessary to

remove the food from all the racks at the same time.

Cooking fish and meat

When cooking white meat, fowl and fish use low

temperatures. (150°C-175°C). When red meat must be

superficially well-cooked but succulent inside, it is

advisable to start with a high temperature (200-220°C)

for a short time, and then to reduce it at a later point.

Generally speaking, the more meat there is, the lower the

temperature and the longer the cooking time should

be.Place the meat in the centre of the grid and put a spill-

tray underneath to catch grease drips. Insert the grid so

that it is in the middle of the oven. If more heat from below

is required, use the 1° bottom shelf.