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· At boiling point turn the knob to minimum. · Use cookware with lids. · Always use cookware with flat bottoms. Burner o Cookware diameter (cm) Fast (R) 24 - 26 Semi Fast (S) 16 - 20 Auxiliary (A) 10 - 14 Cooking advice The oven offers a wide range of alternatives which allow you to cook any type of food in the best possible way.With time you will learn to make the best use of this versatile cooking appliance and the following directions are only a guideline which may be varied according to your own personal experience. Cooked well on the inside but sticky on the outside Use less liquid, lower the temperature, and increase the cooking time. Baking cakes The oven should always be warm before putting in cakes wait till the end of preheating (about 10-15 min.). Cake- baking temperatures are normally around 160°C/200°C. Do not open the oven door during the baking process as Cooking fish and meat this could cause the cake to sink.In general: The pastry sticks to the pan Grease the pan well and sprinkle it with a dusting of flour or use greaseproof paper. 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. Pastry is too dry Increase the temperature by 10°C and reduce the cooking time. Pastry dropped Use less liquid or lower 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. 12 Cooker routine maintenance and cleaning Before each operation, disconnect the cooker from the electricity.To assure the long life of the cooker, it must be thoroughly cleaned frequently, keeping in mind that: · the enamelled parts and the self-cleaning panels are washed with warm water without using any abrasive powders or corrosive substances which could ruin them; · the inside of the oven should be cleaned fairly often while it is still warm using warm water and detergent, followed by careful rinsing and drying; · the flame spreaders should be washed frequently with hot water and detergent taking care to eliminate any scale; · in cookers equipped with automatic lighting, the terminal part of the electronic instant lighting devices should be cleaned frequently and the gas outlet holes of the flame spreaders should be checked to make sure they are free of any obstructions; · Stainless steel may become marked if it comes into contact with very hard water or harsh detergents (containing phosphorous) for long periods of time. After cleaning, it is advisable to rinse thoroughly and dry. It is also recommended to dry any water drops; • On models with glass covers, the covers should be cleaned with hot water; the use of rough cloths or abrasives is to be avoided. N.B: avoid closing the cover while the gas burners are still warm. Remove any liquid from the lid before opening it. Important: periodically check the wear of the gas hose and substitute it if there are any defects; we recommended changing it every year. Replacing the oven lamp · Unplug the oven from the mains; · Remove the glass cover of the lamp-holder; · Remove the lamp and replace with a lamp resistant to high temperatures (300°C) with the following characteristics:: - Voltage 230V - Wattage 25W - Type E14 · Replace the glass cover and reconnect the oven to the mains. Greasing the taps The taps may jam in time or they may become difficult to turn. If so, they must be cleaned internally and the grease replaced. N.B: This operation must be carried by a technician authorised by the manufacturer. Removing the lid The cooker lid can be removed to facilitate cleaning. To remove the lid, first open it completely and pull it upwards (see figure) 13 Pratical advice for oven cooking Food to be cooked Wt. (Kg) Cooking position of shelves from bottom Temperature (°C) Pre-heating time (min) Cooking time (min.) Pasta Lasagne 2.5 3 210 10 60-75 Cannelloni 2.5 3 200 10 40-50 Pasta bakes au gratin 2.5 3 200 10 40-50 Meat Veal 1.7 3 200 10 85-90 Chicken 1.5 3 220 10 90-100 Duck 1.8 3 200 10 100-110 Rabbit 2.0 3 200 10 70-80 Pork 2.1 3 200 10 70-80 Lamb 1.8 3 200 10 90-95 Fish Mackerel 1.1 3 180-200 10 35-40 Dentex 1.5 3 180-200 10 40-50 Trout baked in paper 1.0 3 180-200 10 40-45 Pizza Napolitan 1.0 3 220 15 15-20 Cake Biscuits 0.5 3 180 15 30-35 Tarts 1.1 3 180 15 30-35 Savoury pie 1.0 3 180 15 45-50 Raised Cakes 1.0 3 165 15 35-40 Grill cooking Veal steaks 1 4 5 15-20 Cutlets 1,5 4 5 20 Hamburgers 1 3 5 7 Mackerels 1 4 5 15-20 Toast sandwiches n.° 4 4 5 5 NB: cooking times are approximate a...

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