Hoover HPF90X Instruction Booklet page 4

WORK-TOP USE
USING GAS BURNERS
The following symbols are on the control panel next to each knob:
- Black circle gas off
- Large flame maximum setting
- Small flame minimum setting
The minimum position is at the end of the anti-clockwise rotation
of the knob. All operation positions must be chosen between the
positions of max. and min., never choose them between max. and
off.
The gas burners are equipped with a thermocouple safety device
to prevent gas from leaking out. This device ensures that the gas
supply is shut off if the flame on the gas burner is extinguished
while the burner is in use.
Igniting the gas burners
Proceed as follows to light one of the burners
• Turn the appropriate knob anti-clockwise to the large flame
symbol;
• Press in the knob firmly to activate the automatic gas
igniter ;
• Hold the knob in for around 10 seconds once the flame has
ignited to allow the thermocouple to heat up.
• Then release the control knob and ensure that the gas has
ignited properly. If it has not, repeat the process.
In case there is no electric current, the burner can also be lighted
using a match.
ENERGY SAVING TIPS
• The diameter of the pan bottom should be the same as that of
the burner. The burner flame must never come out from the pans
diameter.
• Use flat-bottomed pans only.
• Whenever possible, keep a lid on the pan while cooking.
You will not need as much heat.
• Cook vegetables, potatoes, etc. with as little water as possible
to reduce cooking times.
BURNERS
RAPIDE
SEMIRAPIDE
AUXILIARY
TRIPLE CROWN
PANS
Ø min. Ø max
180 mm 220 mm
120 mm 200 mm
80 mm 160 mm
220 mm 260 mm
GB
USE OF THE ELECTRIC OVEN
The first time the oven is used, it may give off acrid smells, caused
by the first heating of isolating panels glue surrounding the oven
(it is necessary to heat up the oven at the maximum
temperature for about 30-40 minutes with closed door).
It is something normal, and in case it will occur, wait for the smoke
to stop before introducing the food into the oven.
The oven is fitted with: a rod shelf for cooking food contained in
oven dishes or placed directly on the rod shelf itself, a drip-tray
for cooking sweets, biscuits, pizzas, etc., or for collecting juices
and fats from food cooked directly on the rod shelf.
Note: The following tables give the main points for cooking some
of the most important dishes. The cooking times recommended
in these tables are approximate. After a few tries, we are sure that
you will be able to adjust the times to get the results you want.
Conventional cooking table TAB.B
Dish
Fish
Meat
Roast ox
Roast veal
Chicken
Duck and goose
Leg of mutton
Roast pork
Soufflets
Sweets (pastries)
Tea-cake
Sponge finger
Shortcrust pastry
Puff pastry
Fruit flan
Meringues
Quiches, etc.
4 quarters
Buns
Fan oven cooking table TAB. C.
Dish
Firs courses
Lasagne
Oven pasta
Creole rice
Pizza
Meat
Roast veal
Roast pork
Roast ox
Roast beef joint
Roast fillet beef (rare)
Roast lamb
Roast chicken
Roast duck
Roast goose
Roast turkey
Roast rabbit
Roast hare
Fish
Sweets (pastries)
Fruit flan
Plain sandwich cake
Sponge sandwich cake
Sponge cake
Currant cake
Buns
Strûdel
Cream slices
Apple fritters
Sponge finger pudding
Sponge finder biscuits
Toasted sandwiches
Bread
13
FIRST PART
Temp. °C. Minutes
180-240 acc. to size
250 30 per kg.
200-220 30 per kg.
200-240 50 about
220 acc. to weight
250 30 per kg.
250 60 per kg.
200 60 per kg.
160 50-60
160 30-50
200
250
200-220
100
220
120-140
160-180
Temp. °C. Minutes Weight kg.
200-220 20-25
200-220 25-30
200-230 20-25
210-230 30-45
160-180 65-90
160-170 70-100
170-190 40-60
170-180 65-90
180-190 40-45
140-160 100-130
180 70-90
170-180 100-160
160-180 120-160
160-170 160-240
160-170 80-100
170-180 30-50
160-180 acc. to weight
180-200 40-50
160-180 35-45
200-220 40-45
200-230 25-35
230-250 30-40
170-180 40-60
160 25-35
180-200 20-30
180-200 18-25
170-180 30-40
150-180 50-60
230-250 7
200-220 40
15
15
30
60
30
60
45
0,5
0,5
0,5
0,5
1-1,2
1-1,2
1-1,2
1-1,2
1-1,5
1,5
1-1,2
1,5-2
3-3,5
5 approx.
2 approx.
2 approx.