Electrolux 56SB Instruction Manual page 36

7. Tips and Advices
Important recommendations
For a lower consumption
of gas and better use, we
recommend using poans with
a diameter adapted to the size
of the burners (figs. 1 and 2),
preventing the flame burns in
the vacuum (fig. 3).
It is recommended that when
the liquid starts to boil, the
flame is reduced to a minimum
possible, maintaining
boil. Ensure that there are air
circulation in the room where
cooker is installed. To facilitate
ignition, light the burner before
placing pan on the grid. Lower
or turn the flame off before
removing the pan.
During cooking, when using
oils and other fats, you must
be aware because if they are spilled, they can
catch fire.
Only use pans with flat bottom that guarantee a
good stability on the grids.
TABLE OF MINIMUM AND MAXIMUM
DIAMETER OF PANS
Burner
Triple crown
Large
Medium
* Models 56SB, 56SX, 76SB and 76SX do not
have triple crown burner
Baking oven advice
To prepare baked dishes, it is always necessary
to make a preheating of approximately 10 minutes
in the maximum position, placing the food inside
the oven and keep the high temperature for more
6 or 8 minutes. After that, set the recommender
temperature in the Times and Temperatures
Table on pages 37 and 38.
For candies baking
Candies should be baked at a moderate
temperature (usually between 205 °C and 230 °C)
and require preheating oven (about 15 minutes).
Do not open the oven door when cooking
fermented food (eg. bread, fermented pasta and
soufflés:; cold air flow blocks its growth.
36
the
Minimum Maximum
diameter diameter
16 cm 24 cm
16 cm 22 cm
12 cm 22 cm
To check the cooking, stick a toothpick into
the center of the food: if it is dried, the candy is
cooked. To do this check, wait to have spent at
least 3/4 of the cooking time.
If the candy is more baked out than inside, a
longer cooking time would be required at a lower
temperature.
To use the grill (Except 56SB/56SX and
76SB/76SX)
Use to gratin or brown pasta, meat, soufflés,
candies, etc. For better control, we recommend
you to use the grill with the door slightly ajar or if
you prefer, with the door closed, under constant
check, since its heating is very fast.
The grill can be used to roast meat and fish, in
general, with low density, bird opened in the
middle, some vegetables (eg. squash, eggplant,
tomatoes, etc.), skewers of meat or fish and
seafood. The meat and fish roasted on the grill
should be slightly greased with oil and put on
the shelf in the guide closer to the grill. The heat
intensity will be controlled by the height of the
shelf. The heat is more intense at higher levels,
then the food should be placed in the proper way,
according to the recipe to prepare.
To bake fish
Bake the fish of small size at a high temperature.
The fish of medium size, first at a high temperature
and then gradually decreased. The large fish,
since the beginning, at a moderate temperature.
Check if the fish is well roasted gently lifting
one end; the meat must be uniformly white and
opaque, unless it's salmon, trout or another that
has color.
To bake meat
The meat to be roasted in the oven should weigh
at least 1 kg to avoid it becomes too dry. If the
piece of meat is lean, use oil, margarine or a little
of both. Margarine and oil will be unnecessary if
the piece of meat is greasy. When the part has fat
only in on one side, place it in the oven with this
side up; the fat, by melting, will grease sufficiently
the part that was under.