the cooking through the oven window. Never place anything directly on the oven floor. When using
roasting pans place them centrally on the oven grid leaving about 3 to 5cms between the sides of the
dish and the oven walls. Meats and dough should be placed on the second level in the oven.
10. Using the grill
The grill (irradiation griller) is fixed to the upper portion of the oven, which enables you to brown and
give a special touch to food with a lot more refinement and easiness.
Note: The oven and grill can be used at the same time. The grill was designed to provide a final touch
to gratinate and brown food and is not appropriate for baking. Never use the grill with the top glass
cover in the lowered position.
To activate the grill, push and turn the knob simultaneously in an anti-clockwise direction until it stops.
Hints: To obtain the best results from your grill:
• Light the grill 8 or 10 minutes before placing the food in the oven.
• Check the distance between the food and grill. Use the shelf to graduation for a better location
• Centralize the food dish on the shelf to obtain best results.
• Before closing the oven door check that the flame is burning.
11. Choosing the appropriate dish
The size and type of the dish used can affect how the food is cooked, aluminum dishes that heat up
very quickly and evenly are recommended for cakes, cookies and small breads, etc. Pies will have
better results in Pyrex type dishes. When baking a cake, if the dish is too small, it will rise over the
brim and dirty the oven. If the dish is too large the cake will not rise sufficiently, possibly go limp or
over cook. Always place the dish centrally to allow for even circulation of the heat. If more than one
dish is being used, they should be placed about 3 to 5cm apart.
12. Cleaning the stove
It is recommended that the oven be cleaned after each use to avoid an accumulation of grime.
When cleaning the flame spreaders, never leave them soaking in vinegar or lemon juice.
After washing the burners and spreaders, dry them properly before re-use.
To clean the upper section, remove the trivet (burner grid), the burners and spreaders.
Avoid any leftovers or liquids falling into the gas injectors.
To clean the enamel and stainless-steel parts, use a sponge or cloth moistened with
household soap, then wipe with a dry cloth.
After the burners have dried place them back in the correct manner. At the bottom of the
burner, you will see one pin longer than the others. This pin must be lined up with the hole
on the oven top.
See figure 1. Now place the black flame spreaders on top of the burners.
See figure 2.
To clean the oven, use a sponge with household soap preferably while it is still warm, but not hot, to
remove any fat and dirt. Any fat that sticks to the inside of the oven can be removed using steel wool.
It is important never to use corrosive cleaning products.
To Next Page
Loading...
General