Indesit K1G21S/R [11/34] Cooking advice
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Содержание
- I moesit 1
- Important safety warnings 3
- Installation 4
- Burner and nozzle characteristics 7
- Technical specifications 8
- The cooker with gas oven and gas grill 9
- The different functions and uses of the oven 9
- Cooking advice 11
- Cooker routine maintenance and cleaning 12
- Cooking advice 13
- Безопасность хорошая привычка 14
- Установка 15
- Таблица 1 сжиженный газ природный газ 18
- Характеристики горелок и жиклеров 18
- Кухонная плита с газовой духовкой описание 19
- Технические характеристики 19
- Инструкции по эксплуатации 20
- Горелка диаметр дна посуды 21
- Практические советы 21
- Обслуживание и уход 22
- Indesit company spa 23
- Лет 23
- Практические советы 23
- Со дня изготовления 23
- Срок службы 23
- Avertis mente 24
- Instalare 25
- Caracteristici ale arzàtoarelorçi duzelor 28
- Caracteristici tehnice 28
- Aragazul cu cuptor i grill pe gaz 29
- Diferite functii ale cuptorului 29
- Arzàtor 0 diametru 31
- Dulciurile nu se dezlipesc de pe tavà 31
- Recipiente cm 31
- Sfaturi practice pentru reuçita retetelor preferate 31
- Ungeti bine fava si adàugati putinà faina 31
- Intretinerea i curâtarea aragazului 32
- Statu ri practica pentru reu ita retete lor prete rate 33
- Company 34
- Indesit 34
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Practical advice for burner use In order to get the maximum yield it is important to remember the following Use appropriate cookware for each burner see table so as to avoid flames overshooting the edges At boiling point turn the knob to minimum Use cookware with lids Always use cookware with flat bottoms Burner 0 Cookware diameter cm Fast R 24 26 Semi Fast S 16 20 Auxiliary A 10 14 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 versatile cooking appliance and the following directions are only a guideline which may be varied according to your own per sonal experience Cooking fish and meat 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 temperature 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 Baking cakes The oven should always be warm before putting in cakes wait till the end of preheating about 10 15 min Cake baking temperatures are normally around 160 C 200 C Do not open the oven door during the baking process as this could cause the cake to sink 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 11