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K6G21S/R
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Indesit K6G21S/R [21/68] Cooker routine maintenance and cleaning

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 ver-

satile cooking appliance and the following directions are

only a guideline which may be varied according to your

own personal experience.

Baking cakes

The oven should always be warm before putting in cakes

wait till the end of preheating (about 15 min.). Cake-baking

temperatures are normally around 160°C. Do not open the

oven door during the baking process as this could cause

the cake to sink.

Beaten cake mixtures should not be too soft as this could

considerably lengthen cooking times. In general:

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.

Cooked well on the inside but sticky on the

outside

Use less liquid, lower the temperature, and increase

the cooking time.

The pastry sticks to the pan

Grease the pan well and sprinkle it with a dusting of

flour.

Cooking fish and meat

Meat must weigh at least one Kg. to stop it becoming too

dry. 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 tempera-

ture 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. For tastier roasts, wrap the meat

with bacon rashers or dot the meat with lard and place it in

the upper part of the oven. When some types of food are

cooked in the ventilated oven (duck, rabbit, large fowl)

they become too dry; in these cases, better results are

obtained using the combined oven.

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:

· Do not use steam equipment to clean the appliance.

· 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;

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.

Cooker routine maintenance and cleaning

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Cooking advice The oven offers a wide range of alternatives which you to cook any type of food in the best possible With time you will learn to make the best use of this satile cooking appliance and the following directions only a guideline which may be varied according to own personal experience allow way ver are your The pastry sticks to the pan Grease the pan well and sprinkle it with a dusting of flour Cooking fish and meat Baking cakes Meat must weigh at least one Kg to stop it becoming too dry 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 tempera ture 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 For tastier roasts wrap the meat with bacon rashers or dot the meat with lard and place it in the upper part of the oven When some types of food are cooked in the ventilated oven duck rabbit large fowl they become too dry in these cases better results are obtained using the combined oven The oven should always be warm before putting in cakes wait till the end of preheating about 15 min Cake baking temperatures are normally around 160 C Do not open the oven door during the baking process as this could cause the cake to sink Beaten cake mixtures should not be too soft as this could considerably lengthen cooking times In general Pastry is too dry Increase the cooking time temperature by 10 C and reduce the 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 Cooked well on the inside but sticky on the outside Use less liquid lower the temperature and increase the cooking time Cooker routine maintenance and cleaning Before each operation disconnect the cooker from the 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 electricity To assure the long life of the cooker it must be thoroughly cleaned frequently keeping in mind that Do not use steam equipment to clean the appliance 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 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 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 N B avoid closing the cover while the gas burners are 21

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