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ELECTROLUX 31GFGW
Owner's Manual


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  • PDF Format
  • Complete manual
  • Language: English, Portuguese
Price: $4.99

Description of ELECTROLUX 31GFGW Owner's Manual

Complete owner's manual in digital format. The manual will be available for download as PDF file after You purchase it.

Owner's Manual ( sometimes referred to as User's Guide or User's Manual ) contains information on how to use Your device. After placing order we'll send You download instructions on Your email address.

The manual is available in languages: English, Portuguese

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Text excerpt from page 9 (click to view)
SUGGESTIONS FOR GAS BURNERS
Start your cooking with a big flame by turning the knob to the symbol . 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. 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. Begin cooking rare meat at a high temperature, reducing the temperature to finish cooking the inside. The cooking temperature for white meat can be moderate throughout. The degree of cooking can be checked by pressing the meat with a fork; if it does not give the meat is cooked. At the end of cooking it is advisable to wait at least 15 minutes before cutting the meat in order that the juices are not lost. Before serving plates can be kept warm in the oven at minimum temperature. For the cooking of fish: Cook small fish from start to finish at a high temperature. Cook medium-sized fish initially at a high temperature and then gradually lower the temperature. Cook large fish at a moderate temperature from start to finish. Check that baked fish is cooked by gently lifting one side of the gut; the meat must be white and opaque throughout, except in the case of salmon, trout or similar.

ADVICE FOR USE OF THE TRADITIONAL OVEN
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 âdryâ 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 temperature could cause it to become tough. A roast,

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