User manual AEG-ELECTROLUX AEG30380B

[. . . ] 6 Ignition of Hob Burners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 The Hob Lid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Pottery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Hints and Tips on Cooking with the Hob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Electric Traditional Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] more heat on the bottom or the top), you should turn the switch to the symbols (top heating element only) or (bottom heating element only). When usign these settings the temperature will never exceed 20°C for and 180°C for and will not be regulated by the thermostat. 10 200 Using the Grill To switch on the grill, turn the Oven Function Control Knob clockwise until the symbol . When the grill is in use the oven door must be left ajar and the knob protection shield must be fitted as shown in the diagrams. When cooking in the oven or grill, in order to avoid over-heating, always leave the hob lid open. The cooker is supplied with an enamelled dripping pan ("A") to avoid splashes of oil or grease from falling on the oven base when grilling meat or kebabs. An oven grid ("B") is also supplied with the appliance, which can be used when roasting. This grid is provided with rails to allow you place the dripping pan under the oven grid, as shown in the diagram. Dripping pan can also be placed on the oven grid, if necessary. 11 · Ensure that large splashes of oil or melted grease do not fall on the oven base when placing or removing dishes from the oven cavity; This could cause unpleasant smells or smoke when the oven is next used, or even result in a fire if these substances are overheated. · Never line any part of the oven with aluminium foil. It would result in an accumulation of heat which might damage the cooking results and also damage the enamel. · Always insert the dripping pan when using the grill or when cooking meat on the grid. Ingredients for gravy should be put in the dish immediately if cooking time is brief. Otherwise they should be added during the last half hour. Begin cooking rare meat at a high temperature, reducing the temperature to finish cooking the inside. The cooking temperature for white meat can be moderate throughout. Before serving plates can be kept warm in the oven regulated at minimum temperature. 13 Cooking Fish Cook small fish at high constant temperature. Cook medium-sized fish at high temperature during the first minutes, then gradually decrease the temperature. Cook large fish at a moderate temperature from start to finish. Check that baked fish is cooked by gently lifting one side of the gut; the meat must be white and opaque throughout, except in the case of salmon, trout or similar. In any case, carefully follow the instructions of the recipe you are using. Grilling The following types of meat are suitable for grilling. Meat or offal cut in slices or pieces of various sizes but not usually very thick, poultry cut in halves and flattened, fish, some vegetables (e. g. [. . . ] Reassemble the parts following the same procedure backwards. The hob burners do not need any primary air regulation. Adjustment of minimum level 1) Light a burner. 2) Turn the relevant knob to the position of minimum flame; 2) Remove the knob; 3) In case of conversion from natural gas to LPG, tightly screw the by-pass screw. When converting from LPG to natural gas undo by-pass screw about one-fourth of a turn, until a regular small flame is obtained. [. . . ]