Zanussi Gas cooker, User Manual

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SUGGESTIONS FOR GAS BURNERS

Start cooking with a big flame by turning theknob to   .
Then adjust the flame as necessary.
The outside of the flame is much hotter than its inside
(nucleus). Accordingly the top of the flame should lick
the bottom of the pan. Excessive flames mean a waste
of gas.
In contrast with electric grids, gas burners do not
require flat-bottomed pans.
The flames lick the bottom and spread the heat all over
the surface.
No special pans are required for gas burners.
However, thinwalled pans transmit the heat to the food
more quickly than thick-walled ones.

Since heat doesn't spread evenly on the pan's bottom,
the food may only be partially heated. Consequently it
is advisable to stir the food many times.
A thick pan bottom prevents partial overheating as it
allows sufficient thermic compensation.
Avoid very small pans. Wide and shallow pans are
more suitable than narrow and deep ones as they allow
a faster heating. Cooking is not quickened by placing
narrow pans on wide burners. The result is just a waste
of gas. For a proper usage, place small pans on small
burners and large pans on large burners.
Remember to cover pans to reduce gas consumption.

SUGGESTIONS FOR OPERATING OF OVEN

Traditional cooking
Heat derives from the top and the bottom, it is therefore
preferable to use the central guides.  If cooking
requires more heat from the bottom or the top, use the
upper or lower guides.

Convection cooking
Heat is transmitted to food through pre-heated air and
is forcibly circulated inside the oven by a fan positioned
on the back of the oven itself.  In this way heat quickly
and uniformly reaches all parts of the oven thus
cooking various foods placed on more than one shelf.
With this type of cooking the elimination of humidity
from the air and a drier environment prevent the
transmission and mixture of smells and tastes.
The possibility of cooking on more than one shelf
consents many various dishes to be prepared at the
same time and up to three trays of biscuits or mini-
pizzas to be consumed immediately or to be frozen.
The oven can, however, be used for cooking on only
one shelf.  In such case use the lower guides in order
to observe cooking better.
Furthermore, this oven is especially convenient for
quick defreezing, sterilizing preserves, homemade fruit
in syrup and finally to dry mushrooms or fruit.

Cooking with the multi-function oven
With this type of oven it is possible to carry out cooking
traditionally, by convection, by jets of heat and by grill;
it therefore allows cooking to be optimized.

ADVICE FOR USE OF THE TRADITIONAL
OVEN (GAS OR ELECTRIC)

For the cooking of cakes
Pre-heat the oven , unless indicated differently, for at
least 10 minutes before use.  Do not open the oven
door when cooking dishes which must raise (e.g.

raised pastries and soufflés);  the jet of cold air would
block the raising process.  To check if cakes are
cooked, insert a toothpick into the mixture;  if it comes
out clean the cake is ready.  Wait until at least 3/4 of
the cooking time has passed before doing this check.
As a general rule remember that:
a dish which is well-cooked on the outside but not
sufficiently cooked inside would have required a lower
temperature and longer cooking time.  On the contrary,
a “dry” texture would have required a shorter time and
higher cooking temperature.

For the cooking of meat:
Meat to be cooked in the oven should weigh at least 1
kilo to avoid its becoming too dry.  If you want roasts
with a good colour, use very little oil.  If the piece is
lean, use oil or butter or a little of both. Butter or oil are
on the other hand unnecessary if the piece has a strip
of fat.  If the piece has a strip of fat on one side only,
put it in the oven with this side upwards;  when melting
the fat will grease the lower side sufficiently.
Red meat should be removed from the fridge one hour
before cooking otherwise the sudden change of tem-
perature could cause it to become tough.  A roast,
especially if of red meat, must not be salted at the
beginning of cooking as salt causes juices and blood
to seep out of the òmeat, thus preventing the formation
of a well-browned crust.
It is advisable to salt the outside of the meat after just
over half the cooking time.
Place the roast in the oven in a dish having a low rim;
a deep dish shields heat.
Meat can be placed on an ovenproof dish or directly
on the grill, under which the dripping pan will be
inserted to collect juice.  Ingredients for gravy should
only be put in the dish immediately if cooking time is
brief, otherwise they should  be added during the last
half hour.