Tips And Advices - Frigidaire FKGD20ANBLW Manual De Instrucciones

Tips and advices

Preventions
01. Do not use any kind of protection
on the board (aluminium foil) as it
could cause clogging of the gas
nozzle or a bad coupling of the
burners parts.
03. When using the oven avoid
touching its glass, surface and
internal accessories, wait for them
to cool for a reasonable time
before handling them.
04. When cooking on the oven, avoid
contact with glass
05. Avoid children in the kitchen when
you are cooking.
06. Never allow a kid to sit on the
oven door, neither put heavy itens
on it.
07. To avoid electrical shocks, unplug
the gas range when you replace
the oven light.
Important recommendations
For a lower and more efficient gas
consumption it is advisable to use
pans with a diameter adequate to the
burners size (fig.1 and 2), preventing
the flame to burn in the open (fig.3).
It is advisable to reduce the flame as
soon as the liquid starts to boil, and
keep the flame to the minimum
necessary to sustain boiling.
Make sure there is adequate
ventilation in the room where the
range is installed.
For an easier ignition, light the burner
before placing the pan over the grill.
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Flame must be turned down or off
before pan removal.
Attention is necessary when oils and
fats are used during cooking since
they can inflame if spilled.
Only flat base pans must be used to
ensure adequate stability over the
grills.
Select the adequate burner according
the size of the pan to be used.
During the use and cleaning of the
burners avoid food or wastes to enter
them, as it could obstruct the gas
passing.
Cooking advices
To bake meat, pre heat oven at least
for 15 minutes in maximum
Fig.1
temperature.
Pastries
Pastries must be cooked at moderate
temperatures between 350°F~400°F
and require a 15 minute oven pre-
heating.
Do not open the oven door when
cooking yeasted dishes (for example:
bread, yeasted dough and soufflés);
Fig.2
cold air currents prevents the growing
of the dough. To check baking point, a
toothpick must be introduced in the
middle of the food. If the toothpick
comes out dry, the pastry is baked to
the point.
At least 3/4 of the expected baking
time must have passed before the
check is made.
If the pastry is more cooked in the
Fig.3
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