User manual AEG-ELECTROLUX EK6462-3

[. . . ] Any modifications to the domestic electrical mains which may be necessary for the installation of the appliance should be carried out only by competent personnel. It is dangerous to modify, or attempt to modify, the characteristics of this appliance. Avoid installation of the cooker near inflammable material (e. g. This appliance has been designed for use by adults. [. . . ] Turn the thermostat control knob to the required temperature. Oven thermostat pilot light (Yellow light) It turns off when the oven reaches the selected temperature and re-lights when the heating elements operate to stabilize the temperature. 8 20 0 150 Suggestions for the use of the gas burners Start your cooking with a big flame by turning the knob to the symbol . The outside of the flame is much hotter than its inside (nucleus). Accordingly , the top of the flame should lick the bottom of the pan. In contrast with electric grids, gas burners do not require flat-bottomed pans: the flames lick the bottom and spread the heat all over the surface. No special pans are required for gas burners. However, thinwalled pans transmit the heat to the food more quickly than thick-walled ones. Since heat doesn't spread evenly on the pan's bottom, the food may only be partially heated. Consequently it is advisable to stir the food many times. A thick pan bottom prevents partial overheating as it allows sufficient thermic compensation. Wide and shallow pans are more suitable than narrow and deep ones as they allow a faster heating. Cooking is not quickened by placing narrow pans on wide burners. Meat can be placed on an ovenproof dish or directly on the grill, under which the dripping pan will be inserted to collect juice. Ingredients for gravy should only 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. The degree of cooking can be checked by pressing the meat with a fork; if it does not give the meat is cooked. At the end of cooking it is advisable to wait at least 15 minutes before cutting the meat in order that the juices are not lost. Before serving plates can be kept warm in the oven at minimum temperature. For the cooking of fish: Cook small fish from start to finish at a high temperature. Cook medium-sized fish initially at a high temperature and then gradually lower 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. The formation of smoke caused by drops of juice and fat can be avoided by pouring l or 2 glasses of water into the dripping pan. [. . . ] If you wish to directly connect to the mains, you have to interpose an omnipolar switch with a minimum opening between contacts of 3 mm, between the unit and the mains, complying with the existing regulations. The brown live wire (originating from the clamp of the cooker junction box) must always be connected to the phase of the mains supply. In any case, the supply cord must be positioned in such a way as it doesn't reach in any Phase Fig. 29 FO 0480 Neutral wire Ground (yellow - green) point a temperature higher by 50°C than the room temperature. [. . . ]