valutazioni - 2, GPA: 4
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Facilità d'uso
Coil Elements: Four switches for the surface elements provide infinite heat settings. The numbers on the dial serve as a reference. The switch can be turned to any setting to provide the exact heat required. • An indicator light located on or near the knob will light up to warn when the surface element is on. • Drip bowls should be used at all times. Do not use aluminum foil to cover drip bowls. Use of aluminum foil could result in a shock hazard, improper cooking, or damage to the element. • Prolonged use of elements without pots can cause damage and early failure. • Use of round bottom woks is not recommended. • Use of large pots for canning can cause discolouration of cooktop if the pot is larger than the element and is used for extended periods of time. There should be no more than 1-11/2 inches (2.5-3.7cm) of the pot extending beyond the element. REMEMBER: • A lower setting for small quantities. • A higher setting for larger quantities. • A lower setting when a lid is used. How to Operate the Auto-Temp Control: This element features a pan sensor thermostat that senses the temperature of the pan bottom. To activate the control, push and turn the knob clockwise only to the desired setting. It will heat at full power until the set temperature is reached, then cycle on and off to maintain the set temperature. What Cookware To Use: To ensure optimum cooking performance, use heavy gauged, flat bottomed cookware that conforms to the size of the element. Evenness of the pan bottom can be checked by using a ruler. An undersized or badly warped pan will expose a portion of the element, wasting heat and energy and increasing the possibility of spillover. There should be no more than a 1-11/2 inch (2.5-3.7cm) overhang. Hot air trapped between the pot and the cooktop could eventually harm the cooktop. Woks, pressure cookers, canners and deep fat fryers etc., must have flat bottoms of the correct size to work efficiently. Note: Most canners have a much larger bottom diameter than the solid elements. Canners can be used as long as they have straight sides, are heavy gauged, have flat bottoms, and do not have more than 1-11’2 inches (2.5-3.7cm) overhang. The Bubble Test - To determine how well cookware will work on solid elements: 1) Put one inch (2.5 cm) of water into a pot. 2) Slowly bring water to a boil. 3) Watch bubble formation- if you have volcanic activity on one side and seed pearl bubbles on the other, you know that you are probably going to have 1/2 raw and 1/2 scorched food. 4) To double check, rotate the pot 90 degrees. Slowly bring fresh water to a boil. If similar bubbles appear in the same area of the saucepan (if they follow the pot), the problem lies in the cookware. If the bubbles appear on the same area as before on the element (but not in the pot), then the problem is with the heat source. 6 OPERATING INSTRUCTIONS (cont’d) Baking:Any recipe for baking or roasting will give you an average temperature and a range of OVEN time at which the food is to be cooked. You may adjust temperature and time when you become COOKING familiar with your range. To Operate the Oven: 1) Turn the OVEN TEMPERATURE CONTROL to the desired setting. 2) Set timer for manual operation, on models with analog or digital timers, by pushing the STOP button in, electromechanical timer only. 3) Set OVEN SELECTOR CONTROL (where provided) to BAKE. 4) The oven indicator light will stay on until the oven reaches the set temperature. During cooking, the indicator light will cycle on and off as elements are maintaining the set temperature. 5) When the baking is done, turn the OVEN TEMPERATURE and the SELECTION CONTROL (where provided) to the OFF position. Oven Racks: Your oven is equipped with one specially shaped oven rack. If the rack is pulled straight out, the stop position will be engaged. To remove the rack from the oven, pull straight out and lift. Be sure the oven rack iscleared before attempting to remove it from the side supports. Each side wall of the oven has three equallyspaced ribs on which these oven racks rest. On some models the rack is the standard or flat type. It may be placed on any one of the three pairs of supporting ribs so that you can place food at whatever distance fromthe heating element you consider best.The rack may also be of the “off-set” type. The shelf of this rack crossesthe oven slightly above the supporting ribs to give you additional in-between positions. RECOMMENDED RACK POSITIONS FOR BROILING, BAKING AND ROASTING: FOOD RACK POSITION Broiling meats, chicken, or fish 1 or 2 Cookies, cakes, pies, biscuits, and muffins 2 or 3 Broiling fish, medium steaks, hamburgers and chops 2 Broiling well-done foods such as chicken and lobster 3 Frozen pies, angel food cake, yeast bread, casseroles, small cuts of meat or poultry 3 Turkey, roast or ham 3 Air Circulation into the Oven: • To cook food evenly, hot air must be able to circulate. • For best air circulation and baking results allow two inches of space arou...