Candy CVM6629PW - Manual (Page 9)

08 GB
Turn the knob to the position for the required
temperature of the hot plate. The indicator light
of the hot plate will come on and the hot plate
will start to heat.
When cooking is completed, turn the knob to
the “ ” position. (Figure 2). Do not leave the
hot plate turned on without a pan on it. The
diameter and the base of the pan you use is
critical. The maximum diameter of the pan
base is 14 cm and the base should be flat.
Leave the hot plate to heat up for 5 minutes
before placing a pan on it the first time you use
it. This will allow the heat resistant coating of
the plate to harden due to burning.
Use a wet cloth and detergent for cleaning the
hot plates. Do not remove food residues from
the hot plates with a knife or any other hard,
sharp object.
Turn on the hot plate for a few moments to dry
it after cleaning. However, it must never be left
on for more than a few moments without a pan
on top. •The outer surface of the flame is hotter than the inner part. The
tips of the flames must touch the bottom of the pan. Flames
extending outside the pan cause unnecessary gas consumption.
•Gas burners, unlike the electrical hot plates, do not need flat
bottomed pans. Flames touching the base of the pan conduct the
heat completely.
•Although there is no need for special pans for gas burners, pans
made of thinner material conduct the heat faster than those in
thicker material.
•Some parts of the food may be heated while others remain cold
due to the uneven distribution of heat under the pan. Therefore,
continuous stirring of the food being cooked is necessary in the
case of thin-bottomed pans. Heat is more effectively and evenly
distributed with thick-based pans.
•Use of very small pans is not recommended. Wider, low-sided
pans are more suitable for more effective and quicker cooking
than small, deep pans.
•You cannot shorten cooking time by using a small pan over a
large burner. You will only waste gas in this way. However, a pan
with a lid will save energy.
Suitability of Cooking Pans
Keep in mind that larger pans have larger heating surfaces.
This will help them to cook the food faster than pans with smaller
heating surfaces.
Always use pan sizes proportionate to the amount of the food to be
cooked. In order to prevent splashing, do not use very small pans,
especially for foods with excess liquid. If you use excessively large
pans for quick cooked foods, sausages and liquids will stick and
residues will remain attached to the pan after being emptied.
Closed pans and baking trays or moulds are suggested for
cooking sweets. Splashed sugar and juices from an open pan may
stick to the cooker surface and will be difficult to remove.
Position Power (Watt) Power (Watt) Explanation
0
1
2
3
4
5
6 0
100 W
180 W
250 W
500 W
750 W
1000 W 0
135 W
220 W
300 W
850 W
1150 W
1500 W Off
Heating
Cooking at low temperature
Cooking at low temperature
Cooking, Roasting, Boiling
Cooking, Roasting, Boiling
Cooking, Roasting, Boiling
This is especially important for pans used
for roasting or pressurized cooking at high
temperature.
Do not leave burners unattended without a
pan or with an empty pan on top.
Check the suitability of cooking pans with
respect to the following criteria;
They should be heavy.
They should completely cover the burner surface; they may be a
little bigger but no smaller.
Base surfaces should be completely flat and fit well on the cooking
surface.
•For the best use of the electric hotplates and to minimize energy
consumption, only pans with smooth flat bases should be used.
The size of the pan should be as close as possible to the diameter
of the hotplate, and never smaller. The base of the pan should be
dry and spillage should be avoided. Empty pans must not be left
on the plates, and the plates should not be left switched on without
a pan.
USE OF THE OVEN - GRILLING
•Grilling gives food a rich brown colour quickly. Depending on the
quantity of the food, you can switch the grill on to different
positions. Almost all food can be cooked under the grill except for
very lean game and meat rolls.
•Meat and fish that is going to be grilled should first be lightly
doused with oil.
•Place a fat collecting tray beneath during grilling. Put some water
into the tray to prevent unpleasant smells and to prevent the fat
catching fire.
•Grilling is usually preferred for cooking pieces of meat, for
example steaks, which are not too thick, different sized meat
parts, cleaved hunted birds, fish, some vegetables (e.g.
courgettes, aubergines, tomatoes, etc.) together with meat and
fish products on spits.
Oil the fish lightly before putting it directly under the grill.
Add salt on meat after cooking, salt fish into the cleavage before
cooking.
•The distance from the grill will depend on the thickness of the
meat or fish. If the distance is correctly judged, the outer parts will
not be burnt and the inside will not remain raw.
•Prevent unpleasant odours and smoke caused by dripping fats
and sauces by pouring 1-2 glass of water into the fat-collecting
tray.
•You can also use the grill for toasting, toasted bread or
sandwiches, for example, and also to cook certain fruits (bananas,
grapefruit or pineapple slices, apples etc.). However, fruit must not
come into contact with the heating elements.
Never cover oven inner walls or the bottom with
aluminium foil. Accumulated heat can damage the
oven enamel and your meal.
Keep the oven door open when
using the grill and insert the
panel protector on the control
panel for gas grill burner.
USE OF COOKTOP ELECTRICAL PLATES USE OF COOKTOP GAS BURNERS