Electrolux Oven Посібник користувача - Сторінка 5

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PRACTICAL ADVICE

COOKING RECIPIENTS

Remember that a large recipient offers a larger surface

to heat and therefore cooks food quicker than a narrow

recipient.

Always use recipients of a size suitable for the food to

be cooked. In particular, take care that recipients are

not too small for liquid preparations which could easily

spill over or that they are not too big for food which

must be cooked quickly; uncovered areas on the

ELECTRIC PLATES

Sealed hotplates

The control panel incorporates knobs to operate the

four hot plates. There are two different types of plates.

Normal

This is a 7 position control knob: 0 = off and 1-6 indica-

te the levels of power uo to the mawimum.

Rapid hot Plate

This type is indicated by a red circle in the middle of

the plate.

The red circle is painted on and so will deteriorate and

may come off completely over a period of time.

A rapid plate will heat up much more quickly than a

normal plate, and the knob is the one in Fig. 1.

FO 1134

bottom are easily burnt by fats and juice.

For cakes, it is preferable to use tins which do not

open. A tin which opens lets out fruit juices and sugar

which, when spilling onto the bottom of the oven,

caramelize and are difficult to clean. Avoid placing

pans with plastic handles in the oven as they may not

support the heat.

Saucepans suitable for use on solid plate hobs should

have several characteristics:

they should be heavy duty.

they should fit the heat area exactly, or be slightly

larger for efficient use, NEVER smaller.

they should have a flat base to ensure good contact

with the plate (Fig. 2).

This is particularly important when using pans for high

temperature frying or pressure cooking.

Ensure pans are large enough to avoid liquids being

split onto the plates.

Never leave the plates on without a pan on them or with

an empty pan on them.

Fig. 1

YES

Fig. 2