User manual PERFORMANCE FG 23 SCHEMA

[. . . ] Has been properly connected to a suitable supply voltage as stated on the rating plate attached to this equipment. Has not been subjected to misuse or accident or been modified or repaired by any person other than the authorised employee or agent. These instructions are only for those countries whose symbols appear in the booklet and on the serial no. This owner’s manual is for a class 1 appliance (insulated) or class 2, subclass 1 appliances (installed between two cabinets. GB ! [. . . ] • As soon as the boiling point is reached, turn the knob to the lowest setting. • Always use lids with pots and pans. Burner Fast (R) Semi Fast (S) Auxiliary (A) ø Cookware diameter (cm) 24 - 26 16 - 20 10 - 14 GB Each burner is fitted with a spark ignitor for lighting the gas. To ensure rapid lighting of the burners every time they are used, the ignitors must be kept clean and dry Remove any food spillage or dry. cleaning materials from the electrode using a small nylon brush such as a tooth brush. Access to the electrode can be achieved by lifting off the loose burner parts carefully when the burners are cool. When the hotplate burner bodies and caps are removed for cleaning, be careful not to drop any food particles or cleaning materials into the burner bases, to avoid the possibility of blocking the gas jets. If aluminium based pans are used, a silvery deposit may appear on the top edge of the pan support fingers. Never leave oil or fat unattended during the heating or cooling period. Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods in particular will cause frothing and spitting if added too quickly. Always keep the outside of the pan clean and free from streaks of oil or fat. Dish placed directly on base of the grill pan and pan placed on the base of the grill compartment. Browning of food 6 The settings in the above guide have been developed to cook food successfully without excessive fat spitting and splashing. 12 Conventional Oven Oven Control Heating of the oven is achieved by turning control clockwise to the required oven temperature scale on the control panel, as recommended in the temperature charts. The pilot light will immediately come on and will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature. The cooking charts provided in this book are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to increase or decrease temperatures by 10°C. The oven is heated by two tubular sheathed elements located under the floor of the oven and on the oven roof, inside the cavity. It should be noted that at the end of a cooking period there may be a momentary puff of steam when the oven door is opened. This will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal. Oven Positions The correct positioning of food is indicated in the temperature charts. Meat which has been stored in a refrigerator should be allowed to come to room temperature for approximately 30 minutes before cook ing, and frozen meat or poultry must be completely defrosted before placing in the oven. The weight of any stuffing used should be added to the oven ready weight of the meat / poultry before calculating the cooking time. Small joints weighing less than 1. 75kg (31/2 lbs) should be roasted in a smaller meat pan/tin - or they may be ‘pot roasted’ - a small joint in a large meat pan causes unnecessary oven splashing and evaporation of meat juices. [. . . ] Do not lift the door seal from the oven chassis, if necessary remove the seal by carefully unhooking the corner clips. Take care that the rating label edges are not lifted during cleaning, and furthermore that the lettering is not blurred or removed. Ovens GB 17 Cooking Results Not Satisfactory? GB Problem Grilling Uneven cooking front to back Fat splattering Oven Baking Uneven rising of cake Check Ensure that the grill pan is positioned centrally below the grill element. Ensure that the oven shelves are level by using a spirit level on the rod shelf and adjusting, using suitable packing e. g. [. . . ]