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Instructions for the user
16
7. Cooking suggestions
7.1 Suggestions for using the hob burners correctly
Burner Utensil diameter
(in cm)
Rapid from 24 to 26
Semi rapid from 16 to 22
Auxiliary from 8 to 14
Triple-ring from 24 to 26
Fish kettle from 16 to 35
The diameter of the base of cooking utensils
should fit the diameter of the burner used (see
adjacent table). The burner flame must never be
wider than the diameter of the utensils. Use
utensils with a flat base. Where possible use pots
with a lid, as this allows less power to be used. To
reduce cooking times for vegetables, potatoes,
etc., use a small amount of water.
7.2 Suggestions for using the ceramic hob correctly
In order to obtain maximum efficiency and efficient consumption, it is essential to use only utensils
that are suitable for use on a ceramic hob. The diameter of the base of the utensil must be the
same as the diameter of the outline of the cooking area. Energy is wasted if they are not the same.
The base of the utensil must be very thick and perfectly flat. It should also be clean and dry, as
should the glass on the hob.
Do not use cast iron pots or pots with a rough base, as they may scratch the surface.
7.3 Suggestions for using the oven correctly
The oven is multifunction. It is possible to cook traditionally, with convection and with the grill.
The oven door should be completely closed for all types of cooking including grilling.
7.3.1 Traditional cooking
With this type of cooking, the heat comes from the top and the bottom. It is therefore preferable to
use the central guides. If the cooking requires a hotter temperature from the bottom or from the top,
use the lower or upper guides. Traditional cooking is recommended for all food that requires high
cooking temperatures, or long brazing times. This system is also recommended when cooking with
dishes
made of terracotta, porcelain and similar materials.
7.3.2 Convection cooking
With this type of cooking, the food is heated by preheated air that is circulated in the oven thanks to
a fan located on the rear wall of the oven. Heat rapidly and evenly reaches all parts of the oven,
thus enabling different food to be cooked at the same time on different shelves. Humidity is
eliminated from the air and the drier area prevents odours and flavours from being spread and
mixed. The possibility of cooking on more than one shelf allows you to cook many different dishes
at the same time. Biscuits and mini pizzas can be cooked in three different baking tins. The oven,
however, can also be used for cooking on a single shelf. The lower shelves can be used so that it
is easier to monitor cooking.
Convection cooking is particularly
convenient for bringing frozen food rapidly back to room
temperature, for sterilising preserves or home-made fruit in syrup and, finally, for drying
mushrooms or fruit.