User manual AEG-ELECTROLUX EK9124

[. . . ] MODE D'EMPLOI - HANDLEIDING GEBRAUCHSANLEITUNG - OPERATING INSTRUCTIONS BE CUISINIÈRE A GAZ GASFORNUIS GASHERDE GAS COOKER EK 9124 35668-4602 06/98 GRAFICHE MDM - Forlì ENGLISH IMPORTANT This new appliance is easy to use, however, to obtain the best results, it is important to read this booklet and to follow all the instructions before using it for the first time. The booklet contains the necessary information regarding installation, use and maintenance, as well as giving useful advice. THE GUARANTEE Your new cooker is covered by guarantee. You will find the guarantee certificate enclosed. If you are missing anything, contact your retailer, giving the date of purchase, model, and the registration number which is printed on the identification plate. [. . . ] As a general rule remember that: a dish which is well-cooked on the outside but not sufficiently cooked inside would have required a lower temperature and longer cooking time. On the contrary, a "dry" texture would have required a shorter time and higher cooking temperature. For the cooking of meat Meat to be cooked in the oven should weigh at least 1 kilo to avoid its becoming too dry. If you want roasts with a good colour, use very little oil. If the piece is lean, use oil or butter or a little of both. Butter or oil are on the other hand unnecessary if the piece has a strip of fat. If the piece has a strip of fat on one side only, put it in the oven with this side upwards; when melting the fat will grease the lower side sufficiently. Red meat should be removed from the fridge one hour before cooking otherwise the sudden change of temperature could cause it to become tough. A roast, 59 Grilling The following types of meat are suitable for grilling. Mostly meat or offal cut in slices or pieces of various sizes, but not usually very thick, poultry cut in half and flattened, fish, some vegetables (e. g. courgettes, aubergines, tomatoes, etc. ), skewers of meat or fish and seafood. Meat and fish to be grilled should be lightly brushed with oil and always placed on the grill; meat should be salted upon completion of cooking; whereas fish should be salted on the inside before cooking. The grill should be positioned in the guides nearest or furthest from the grill element according to the thickness of the meat, in order to avoid burning the surface and cooking the inside insufficiently. 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. The grill can also be used to brown, toast bread and grill certain types of fruit, such as bananas, halved grapefruit, slices of pineapple, apples, etc. Fruit should not be placed too near the source of heat. Cooking times Cooking times can vary according to the type of food, its consistency and its volume. It is advisable to watch when cooking for the first time and check results since when preparing the same dishes, in the same conditions, similar results are obtained. The "TABLE OF COOKING TIMES" relating to cooking in the oven and by grill is provided as a guide. Experience will show possible variations to the values set out in the table. Nevertheless carefully follow the indications given in the receipe you intend to follow. Attention: do not place any utensils such as dripping pan, cake tins, casseroles, pyrex dishes, aluminium foil or other on the base of the oven when the oven is in use. A stagnation of heat would result which would compromise the results of cooking and could damage the oven enamel. 4 3 2 1 FO 0019 Fig. [. . . ] 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 point a temperature higher by 50°C than the room temperature. Should the supply cord need to be replaced, use only type H05RR-F cables. It is necessary that the yellow/ green earth wire is about 2cm longer than the live and neutral ones (Fig. [. . . ]