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The manual was everything that I wanted. Clearly printed and delivered in very quick time. Would certainly use again if I needed a manual in the future
excellent quality, contains circuits and scan quality, 226 pages
Text excerpt from page 5 (click to view)
Using the gas hob
Hob Control knobs (Fig. 1)
The knobs for using the gas hob are found on the control panel. The knobs are marked with the following symbols:
�
No gas supply Maximum gas supply Minimum gas supply Fig. 1
FO 2063
All models are equipped with a safety-valve. In case of extinction of the flame, this device will operate, stopping gas supply (ex.: overflowing, draughts).
Ignition of hob burners
To ignite a burner, before positioning the saucepan: - press the ignition switch marked by a small spark ( ), - push the corresponding knob in completely and turn in an anticlockwise direction to the maximum position; - keep the knob pushed for about 5 seconds: this will allow the "thermocouple" (Fig. 2 - D) to be heated and the safety devise to be switched off, otherwise the gas supply would be interrupted - upon ignition regulate the flame as required. If after a few attempts the burner does not ignite, check that the baffle and its cap are correctly positioned. To interrupt the supply of gas, turn the knob in a clockwise direction to the position " � ". During cooking, when using fats or oils, take particular care as they can, when overheated, self-ignite.
Fig. 2
FO 0204
A - Burner cap B - Burner crown C - Ignition candle D - Thermocouple
Hints and tips
Pottery
Remember that a wide-bottomed pan allows a faster cooking than a narrow one. Always use pots which properly fit what you have to cook. Particularly make sure that the pans are not too small for liquids, since these could easily overflow. Moreover, the pans should not be too large for a faster cooking. In fact, grease and juices may spread on the bottom and burn easily. It is better to use non-openable moulds for baking cakes. In fact, an openable mould lets juices and sugar leak through, falling on the bottom of the oven and consequently burning on the bottom of the baking tray, making cleaning difficult. Avoid putting plastic-handled pans in the oven as they are not heat-proof. You should use pans with the right diameter to fit the burner, in order to make the most out of it, thus reducing gas consumption as in Fig. 3. It is also advisable to cover any boiling casserole and, as soon as the liquid starts boiling, lower the flame enough to keep the boiling point.
Fig. 3
Table of minimum and maximum diameters of recipients to be placed on burners Burner Rapid (large) Semi-rapid (medium) Auxiliary (small) min diam ø 160 mm ø 120 mm ø 80 mm max diam ø 260 mm ø 220 mm ø 160 mm
