Note. To second of the conformation of the plan holding one distance between the edges of the
pots of minimum 10mm.
Electric plates
The first time the plate is turned on or if it has not been used for a long time, it
should be turned on and left on for 30 minutes in position 1 on the selector
switch in order to dry out any humidity absorbed by the insulating cover. To
avoid heat dispersion and damage to the plate, use flat bottomed pans that
have the same diameter as the plate, no more no less. Dry the bottom of the
pan before putting it on the plate. When the plate is on, never stand an empty
pan on it, or leave the plate on without a pan. Turning the plates on – centre
the pan on the plate and turn the corresponding knob to the required position
(see Table 2). The increasing numbers indicate greater power.
3.2. OVEN PERFORMANCE
Gas oven
The oven burner must always be ignited with the oven door open.
All Lofra cookers are fitted with valve thermostats which not only regulate the temperature
inside the oven, but also stop the gas flow should the burner go out accidentally, thus avoiding
leakage of unburned gas.
For the best results, we recommend preheating the oven for 10+15 minutes before putting the
food in. The oven door should be opened as little as possible in order to avoid any rapid
changes in oven temperature, which may compromise the cooking results.
Ignition – open the oven door, press and turn the oven knob (symbol ) in an anti-clockwise
direction to the maximum position. The burner can be ignited with press into the knob.
When the burner alights, keep the knob well pressed in for 5+10 seconds and then release it.
The burner stay alight by heating the thermocouple that opens the safety valve and keeps the
gas flowing. After carrying out these operations, close the oven door and turn the knob to the
required temperature.
The automatic ignition device (electronic ignition built into the knob) must not be activated for
more in 15 seconds. If the burner does not ignite after this time, release the knob and wait for at
least one minute before trying to ignite the burner again. In some models, a special safety
device discharges electricity so that the burner only ignites when the door is open.
Electric ovens
STATIC OVENS: heat produced inside the oven by electric elements fitted in the top (sky) and
bottom (base) of the oven; these elements can work together or independently. This gives more
even cooking, for example when the cooking time is almost up, the food may need more heat at
the top or the bottom. The temperature is kept constant by the thermostat, which can be set
between 50 and 250°C. During cooking, only open the oven door when strictly necessary.
During this cooking method, humidity loss from the food is slow and uniform.
FAN OVENS; heat is produced by the forced circulation of hot air inside the oven. A circular
element next to a motorised fan heats the air, which this fan circulates evenly and rapidly.
Indeed, this type of oven cooks faster than traditional ovens, hence you should set your cooking
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