User Manual

POTTERY

Remember that a wide-bottomed pan allows a faster

cooking than a narrow one.

Always use pots which properly fit what you have to

cook.

Particularly make sure that the pans are not too small

for liquids, since these could easily overflow.

Moreover, the pans should not be too large for a faster

cooking. In fact, grease and juices may spread on the

bottom and burn easily.

It is better to use non-openable moulds for baking

cakes. In fact, an openable mould lets juices and sugar

leak through, falling on the bottom of the oven and

consequently burning on the bottom of the baking tray,

making cleaning difficult.

Avoid putting plastic-handled pans in the oven as they

are not heat-proof.

You should use oans with the right diameter to fit the

burner, in order to make the most out of it, thus

reducing gas consumption as in Fig. 2.

It is also advisable to cover any boiling casserole and,

as soon as the liquid starts boiling, lower the flame

enough to keep the boiling point.

HOTPLATES

The hotplates control knob can be adjusted on six

different positions, according to your cooking needs,

from maximun heat (position 6) to minimum heat

(position 1), as shown in Fig. 3.

Fig. 2

Fig. 4

Saucepans suitable for use on solid plate hobs should

have several characteristics:

• they should be fairly 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 (see Fig. 4).

This is particularly important when using pans for high

temperature frying or pressure cooking.

Ensure pans are large enough to avoid liquids being

spilt onto the plates.

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

an empty pan on them.

Fig. 3