Electrolux EKC6046 User Manual page 11

• Ensure that the hob and saucepans are
clean and dry before the start of cooking.
• Follow the cleaning instructions very close-
ly to keep the hob looking like new.
• If spillage occurs with sugar solutions, e.g.
jams and syrups, it must be wiped from the
hob before it sets and becomes hard oth-
erwise damage to the hob will occur.
Using the grill
• Most foods should be placed on the grid
in the grill pan to allow maximum circula-
tion of air to lift the food out of the fats and
juices.
• Adjust the grid and grill pan runner position
to allow for different thicknesses of food.
Position the food close to the element for
faster cooking and further away for more
gentle cooking.
• Food should be thoroughly dried before
grilling to minimise splashing. Brush lean
meats and fish lightly with a little oil or mel-
ted butter to keep them moist during cook-
ing.
• Accompaniments such as tomatoes and
mushrooms may be placed underneath
the grid when grilling meats.
• When toasting bread, use the shelf in po-
sition 6 with the grid in the 'high' position.
• When using the centre section grill, ensure
food is placed centrally on the grilling grid
directly beneath the grill element.
• Preheat the grill on a full setting for a few
minutes before sealing steaks or toasting.
Adjust the heat setting and the shelf as
necessary during cooking.
• The food should be turned over during
cooking as required.
Using the top oven
• Arrange the shelves in the required posi-
tions before switching the oven on. Shelf
positions are counted from the bottom up-
wards.
• Ensure that food is placed centrally on the
shelf and there is sufficient room around
the baking tray/dish to allow for maximum
circulation.
• There should always be at least 2.5cm (1")
between the top of the food and the ele-
ment. This gives best cooking results and
allows room for rise in yeast mixtures,
Yorkshire puddings etc. When cooking
cakes, pastry, scones bread etc., place
the tins or baking trays centrally on the
shelf.
• Stand dishes on a suitably sized baking
tray on the shelf to prevent spillage onto
the oven base and to help reduce cleaning.
• The material and finish of the baking tray
and dishes used affect base browning. En-
amel ware, dark, heavy or nonstick utensils
increase base browning. Shiny aluminium
or polished steel trays reflect the heat away
and give less base browning.
• Because of the smaller cooking space and
lower temperatures, shorter cooking times
are sometimes required. Be guided by the
recommendations given in the cooking
chart.
• Do not place baking trays directly on the
oven base as it interferes with the oven air
circulation and can lead to base burning;
use the lower shelf position.
• For economy leave the door open for the
shortest possible time, particularly when
placing food into a preheated oven.
Using the fan oven
• Arrange the shelves in the required posi-
tions before switching the oven ON. Shelf
positions are counted from the bottom up-
wards.
• When cooking more than one dish in the
fan oven, place dishes centrally on differ-
ent shelves rather than cluster several
dishes on one shelf, this will allow the heat
to circulate freely for the best cooking re-
sults.
• When batch baking one type of food, e.g.
Victoria sandwich cakes, those of similar
size will be cooked in the same time.
• It is recommended that when baking larger
quantities the shelf positions should be
evenly spaced to suit the load being
cooked. A slight increase in cooking time
may be necessary.
• Do not place baking trays directly on the
oven base as it interferes with the oven air
circulation and can lead to base burning;
use the lower shelf position.
Warning! Do not place cookware and
cooking pots with rough bases e.g. cast
iron on the oven door as damage to the
glass may occur.
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