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• At the boiling point, turn the knob to minimum.
• Always use cookware with a lid.
Burner Cookware Diameter (cm)
Rapid (Front right) 24 - 26
Rapid (Rear left) 22 - 24
Semi-Rapid (Rear right) 16 - 20
Semi-Rapid (Front left) 16 - 20
N. B.: On the models supplied with a reducer shelf,
remember that this should be used only for the semi-rapid
burner when you use casserole dishes with a diameter
under 12 cm.
Baking cakes
The oven should always be warm before putting in cakes.
Cake-baking temperatures are normally around 160°C.
Do not open the oven door during the baking process as
this could cause the cake to sink. Beaten cake mixtures
should not be too soft as this could considerably lengthen
cooking times. In general:
Pastry is too dry
Increase the temperature by 10°C and reduce the
cooking time.
Pastry dropped
Use less liquid or lower the 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
Meat must weigh at least one Kg. to stop it becoming too
dry. 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. For tastier roasts,
wrap the meat with bacon rashers or dot the meat with
lard and place it in the upper part of the oven. When some
types of food are cooked in the ventilated oven (duck,
rabbit, large fowl) they become too dry; in these cases,
better results are obtained using the combined oven.
Caution
H. M. Government Ministry of Agriculture Fisheries and
Food announcement necessitates the following warning.
The insertion of foodstuffs covered in close wrap plastic
(cling film) into utensils for cooking or within the oven for
baking/roasting is not recommended as it is possible that
certain elements of the plastic film can be absorbed by
foodstuffs when subjected to heat.
Pratical advice on using the oven
N. B.: The cooker is equipped with a protective grate
located on the front part of the cooking surface to prevent
cookware from falling accidentally. When the front burners
are in use, this grate must be raised.
Inner glass oven door
The cooker is provided with an inner glass that can be
removed unscrewing the two screws. This glass must be
replaced after cleaning and always be in position when
cooking.