9
EN
Cooking meat
Meat to be cooked should weight at least 1 Kg to pre-
vent it drying too much. Very tender red meats to be
cooked rare, which must be cooked on the outside
to keep all their gravy, require short cooking time
at high temperature (200-250°C). The gravy ingre-
dients must be placed immediately in the pan only
if the cooking temperature is brief, otherwise they
should be added during the last half-hour. You can
check the degree of cooking by squashing the meat
with a spoon: if the meat does not yield, it is correctly
cooked. For roast beef and fillet, which must remain
pink inside, cooking time must be very brief. Meats
may be placed on a plate suitable for oven cooking
or directly on the grill, under which you should place
a tray to collect the gravy. When cooking has fin-
ished, we advise you to wait for 15 minutes before
cutting the meat so that the gravy does not come
out. Before being served, the dishes may be kept hot
in the oven at minimum temperature.
Grilling
Almost all meats may be grilled, with the exception
of some lean game meats and meat loaves. Apply a
slittle oil on the meat or fish to be cooked and always
place them on the grill - put the grill in the guides
nearest or furthest from the grill heating element
in proportion to the meat, in order to avoid burning
the surface and cooking the inside insufficiently. It is
useful to place a tray under the grill to collect drops
of gravy and fat.
10. Routine cleaning and maintenance
WARNING: Cut power to the appliance before every operation
General cleaning
Clean the oven when it is cold. Wash enamelled
parts with lukewarm water and soap, do not use
abrasive products, steel wool, or acids, which could
ruin them. To clean the steel parts, do not use
products containing chlorine (sodium hypochlorite,
hydrochloric acid, etc) even if diluted. Use specific
off-the-shelf products or a little hot vinegar. Rinse
thoroughly with water and dry with a soft cloth.
Clean the glass door of the oven with hot water only,
and do not use rough cloths. Do not allow foods (es-
pecially acid foods such as salt, vinegar, lemon, etc)
to stagnate on the stainless steel parts, because
they could deteriorate. Do not wash the appliance
with direct jets of water, because if water enters, this
could limit the appliance’s safety. Do not use corro-
sive substances (e.g. hydrochloric acid) to clean the
oven’s support bench.
Cleaning the oven
It is good practice to clean the oven interior at the
end of every day of duty. In this way it will be easier
to remove cooking residues, preventing them from
burning when the oven is next used. Clean it accu-
rately with hot water and soap or with the appropri-
ate off-theshelf products.
Cleaning the oven door
To clean the oven door thoroughly, proceed as follows:
• fully open the door;
• insert the equipped plugs in the “A” holes on the hinges (Fig. 4);
• lift the door gently and withdraw it (Fig. 5);
• put back the door in the initial position by operating inverserly.
