Manuale Candy CGM6522SHW Cucina

Manuale

After ignition, adjust the flame to the size required.

Manual ignition (if the electricity supply is not available)

Hold a flame (a match or a lit taper or a hand-operated gas lighter),

near the burner.

WARNING! to wait 1 minute between two ignition tentative.

Press and turn the knob of the burner you want to ignite as far as the

large flame symbol. If the burner does not catch fire at the first attempt,

try again pressing the knob a little longer. When the burner is lit, adjust

the flame to the required level.

If the burner does not light after several attempts, check the correct

position of the burner and its cap.

Turn the knob clockwise to the “O” position in order to close the gas

flow. If the burner accidentally stops burning, wait at least one minute

before attempting to relight it.

Some cookers have a flame safety device (see the picture above,

safety device F). If the flame goes out, the gas supply is automatically

cut off.

Minimum and maximum diameters of the cooking pan bases :

Burner

Large Burner

Mid - size Burner

Small - size Burner

Ultra rapid Burner

Min. Diameter [mm]

Ø 180 mm

Ø 120 mm

Ø 240 mm

Ø 240 mm

Max. Diameter [mm]

280

Ø 240 mm

Ø 180 mm

Ø 280 mm

Ø mm

•

the flames must touch the bottom of the pan. Flames extending

outside the pan cause unnecessary gas consumption.

•Gas burners, unlike the electrical hot plates, do not need flat

bottomed pans. Flames touching the base of the pan conduct the heat

completely.

•Although there is no need for special pans for gas burners, pans

made of thinner material conduct the heat faster than those in thicker

material.

•Some parts of the food may be heated while others remain cold due

to the uneven distribution of heat under the pan. Therefore,

continuous stirring of the food being cooked is necessary in the case

of thin-bottomed pans. Heat is more effectively and evenly distributed

with thick-based pans.

•Use of very small pans is not recommended. Wider, low-sided pans

are more suitable for more effective and quicker cooking than small,

deep pans.

•You cannot shorten cooking time by using a small pan over a large

burner. You will only waste gas in this way. However, a pan with a lid

will save energy.

The outer surface of the flame is hotter than the inner part. The tips of

11 GB

Turn the knob to the position for the required temperature of the hot

plate. The indicator light of the hot plate will come on and the hot plate

will start to heat.

When cooking is completed, turn the knob to the “O” position. Do not

leave the hot plate turned on without a pan on it. The diameter and the

base of the pan you use is critical. The minimum diameter of the pan

base is 14 cm and the base should be flat.

Leave the hot plate to heat up for 5 minutes before placing a pan on it

the first time you use it. This will allow the heat resistant coating of the

plate to harden due to burning.

Use a wet cloth and detergent for cleaning the hot plates. Do not

remove food residues from the hot plates with a knife or any other

hard, sharp object.

Turn on the hot plate for a few moments to dry it after cleaning.

However, it must never be left on for more than a few moments without

a pan on top.

3.2. USE OF COOKTOP ELECTRICAL PLATES

This is especially important for pans used for roasting or pressurized

cooking at high temperature.

Do not leave burners unattended without a pan or with an empty pan

on top.

Check the suitability of cooking pans with respect to the following

criteria;

They should be heavy.

They should completely cover the burner surface; they may be a little

bigger but no smaller.

Base surfaces should be completely flat and fit well on the cooking

surface.

•For the best use of the electric hotplates and to minimize energy

consumption, only pans with smooth flat bases should be used. The

size of the pan should be as close as possible to the diameter of the

hotplate, and never smaller. The base of the pan should be dry and

spillage should be avoided. Empty pans must not be left on the plates,

and the plates should not be left switched on without a pan.

Figure 11

Figure 12

Suitability of Cooking Pans

Keep in mind that larger pans have larger heating surfaces.

This will help them to cook the food faster than pans with smaller

heating surfaces.

Always use pan sizes proportionate to the amount of the food to be

cooked. In order to prevent splashing, do not use very small pans,

especially for foods with excess liquid. If you use excessively large

pans for quick cooked foods, sausages and liquids will stick and

residues will remain attached to the pan after being emptied.

Closed pans and baking trays or moulds are suggested for cooking

sweets. Splashed sugar and juices from an open pan may stick to the

cooker surface and will be difficult to remove.

Figure 9 Figure 10

1

2

3

5

6

Hilight

4

Explanation

Off

Heating

Cooking at low temperature

Cooking at low temperature

Cooking, Roasting, Boiling

Cooking, Roasting, Boiling

Cooking, Roasting, Boiling

Power

(Watt)

Posi iont

0

1

2

3

4

5

6

0

100 W

180 W

250 W

500 W

750 W

1000 W

0

135 W

220 W

300 W

850 W

1150 W

1500 W

0

175 W

220 W

300 W

850 W

1150 W

2000 W

P

(Watt)

ower Po

(Watt)

wer

Valutazione

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