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10
Oven Cooking
• Turn off the oven 5 minutes before the end of
cooking time, and use residual heat to
complete the cooking.
• The thickness, the material and the colour of
the pan will influence the cooking results.
• When cooking, certain dishes increase in
volume, ensure the pan is large enough.
• To prevent fat dripping when roasting use tall
rim pans proportional to the item being
roasted.
• Prick the skin of poultry and sausages with a
fork before cooking to avoid spitting.
• Use heatproof glass dishes for soufflés.
The effects of dishes on cooking results
Dishes and tins vary in their thickness,
conductivity, colour, etc. which affects the way
they transmit heat to the food inside them.
A Aluminium, earthenware, oven glassware and
bright shiny utensils reduce cooking and base
browning.
B Enamelled cast iron, anodised aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase
cooking and base browning.
Oven thermostat pilot light
The oven pilot light illuminates as soon as the
thermostat control knob is turned on and remains
lit while the oven / grill is in operation.
Timer (Minute Minder)
Turn the control knob (fig. 10) clockwise to the
maximum position and than turn it back to the
position corresponding to the period of time
necessary for the cooking.
At the end of the time selected an acoustic signal
sounds which stops automatically. The timer does
not interrupt the operation of the oven at the end of
the set time.
Using the Hob
The Hob Burners
To the symbol on the knob corresponds a symbol
on the control panel (fig. 11)
Off
Maximum level
Minimum level
Use the maximum level for boiling and the
minimum for simmering.
Always choose positions between the minimum
and maximum, never between maximum and off.
5
10
15
20
25
30
35
40
45
50
55
fig. 10
fig. 11