User manual ARTHUR MARTIN EK6322B

[. . . ] ENGLISH Important safety information This warnings has been given for the safety of you and others. We therefore ask you to carefully read the procedures of installing and using this cooker. Installation The work of installation must be carried out by competent and qualified installers according to the regulations in force. 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. Ensure that air can circulate around the gas appliance. [. . . ] 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. 60 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. 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 Fig. 11 FO 0019 61 Cooking table Kinds of food Temperature °C* Inserting slide** Gas oven Electric oven Cooking time in minutes Beaten mixture cakes in moulds Black and white flour cake Royal flat bread-cake Margherita cake Pastry Bottom of cake to be garnished Butter-milk curd cake Jam cake Leavening dough cakes in moulds Brioche Small cakes Pastry Cream puff Meringue Lasagne Meat (cooking time for every cm of thickness) Long cooking roast meat Short cooking roast meat Meat-loaf Poultry Duck 1 1/2 - 2 kg Goose 3 kg Roast chicken Turkey 5 kg Game Hare Roe-deer rib Deer haunch Vegetables Boiled vegetable flan Fish Grey mullets Pizza Grill Chops Sausages Grilled chicken Roast veal on the spit 0, 6 kg Chicken on the spit 175 175 175 200 200 200 200 170 200 140 225 175 200 200 200 200 200 175 200 200 175 200 200 240 2 3 3 3 2 2 2 3 3 3 2 2 2 2 2 2 2 2 2 2 2 2 2 2 3 3 2 2 2 2 2 1 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 1 3 3 2 60-70 60-70 35-40 15-20 35-40 35-40 35-40 10-15 30-40 120 40-50 12-15 10-12 30-40 120-180 150-210 60-90 about 240 60-90 90-150 90-180 40-45 40-50 20-25 15-20 20-25 60-70 70-80 60-90 * Table 1: Temperatures approximating to the Thermostat Settings 1 140°C 2 150°C 3 160°C 4 180°C 5 200°C 6 220°C 7 240°C 8 MAX ** The number of the slide refers to the lowest one (fig. [. . . ] 19); 3a) in case of conversion from natural gas to LPG, tightly screw the by-pass screw of the cocks; 3b) when converting from LPG to natural gas unscrew about one-fourth turn by-pass screw, until a regular small flame is reached. Reassemble the parts following the same procedure backards. Check that, turning quickly the knob from the maximum position to the minimum one, the flame does not go out. Fig. 19 FO 0068 Gas oven burner nozzle 1. [. . . ]