|
|
|
Categories
|
|
Information
|
|
Featured Product
|
|
|
 |
|
|
There are currently no product reviews.
 ;
I've been looking for a copy of the original user/owner manual. Just what the doctor ordered, thank you.
;
the manual was very helpful thank you very much no one else was able to help me thanx
;
This is an excellent handbook. We had no information on the appliance until we obtained this and are now able to use the appliance to its full potential. Strongly recommended.
;
Very happy to find this from owners-manual.com and the enclosed spec sheet as well.
Not longer available from Sony.
;
The Owner's manual was very helpful. The WEGA is about 35 years old and needed repair.
Your Website is pretty good und easily to handle.
Thank You
Carl-W. Lohmann
7. Using the Optional
Cooking on the optional most the same as cooking There are three differences about: 1. The cookware you use. 2. What to expect. 3. The care and cleaning.
Smoothtop Module
smoothtop on surface you should IS alunits. know
Cooking...
The glass will take longer to heat up than a regular surface unit. It will also take longer to cool down. Turn off the unit a few minutes before you are finished cooking. l Do not use the smoothtop module for canning. l Bottoms must be perfectly flat, with NO ridges, rims, patterns, dents, roughness or scratches. -Pans with uneven bottoms cause poor cooking results and may damage the smoothtop. - Nicks and scratches on a pan can damage the smoothtop. l Bottoms must be clean. Heating a soiled pan can leave a stain on the smoothtop.
l
Sliding aluminum pans or foil, and copper pans, on the smoothtop can leave marks. Aluminum marks can be removed if they are not heated. See page 15 for cleaning and caring suggestions.
8. Cookware
I
1 Only use pans with flat bottoms. Flat bottoms allow maximum contact between the pans and the elements for fast, even cooking. Pans with uneven bottoms or raised patterns on the bottom are not suitable. Flatness of a pan can be checked by placing an edge of a ruler across it. There should not be space between the ruler edge and the bottom of the pan.
Pans should be the same size or larger than the elements to prevent boil-overs and hot handles.
DO NOT USE trivets,
woks with skirts or canners
with concave
or ridged
bottoms.
10
|
|
|
> |
|
