Manual Candy CMM5620SHW (page 9 of 15) (English)

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Turn the knob to the position for the required

temperature of the hot plate. The indicator light

of the hot plate will come on and the hot plate

will start to heat.

When cooking is completed, turn the knob to

the “ ” position. (Figure 2). Do not leave

the

hot plate turned on without a pan on it. The

diameter and the base of the pan you use is

critical. The maximum diameter of the pan

base is 14 cm and the base should be flat.

Leave the hot plate to heat up for 5 minutes

before placing a

pan on it the first time you use

it. This will allow the heat resistant coating of

the plate to harden due to burning.

Use a wet cloth and detergent for cleaning the

hot plates. Do not remove food residues from

the hot plates with a knife or any other hard,

sharp object.

Turn on the hot plate for a few moments to dry

it after cleaning. However, it must never be left

on for more than a few moments without a pan

on top.

•The outer surface of the flame is hotter than the inner part. The

tips of the flames

must touch the bottom of the pan. Flames

extending outside the pan cause unnecessary gas consumption.

•Gas burners, unlike the electrical hot plates, do not need flat

bottomed pans. Flames touching the base of the pan conduct the

heat completely.

•Although there is no need for special pans for gas burners, pans

made of thinner material conduct the heat faster than those in

thicker material.

•Some parts of the food may be heated while others remain cold

due to the uneven distribution of heat under the pan. Therefore,

continuous stirring of the food being cooked is necessary in the

case of thin-bottomed pans.

Heat is more effectively and evenly

distributed with thick-based pans.

•Use of very small pans is not recommended. Wider, low-sided

pans are more suitable for more effective and quicker cooking

than small, deep pans.

•You cannot shorten cooking time by using a small pan over a

large burner. You will only

waste gas in this way. However, a pan

with a lid will save energy.

Suitability of Cooking Pans

Keep in mind that larger pans have larger heating surfaces.

This will help them to cook the food faster than pans with smaller

heating surfaces.

Always use pan sizes proportionate to the amount of the

food to be

cooked. In order to prevent splashing, do not use very small pans,

especially for foods with excess liquid. If you use excessively large

pans for quick cooked foods, sausages and liquids will stick and

residues will remain attached to the pan after being emptied.

Closed pans and baking

trays or moulds are suggested for

cooking sweets. Splashed sugar and juices from an open pan may

stick to the cooker surface and will be difficult to remove.

Position Power (Watt) Power (Watt) Explanation

100 W

180 W

250 W

500 W

750 W

1000 W

135 W

220 W

300 W

850 W

1150 W

1500 W

Off

Heating

Cooking at low temperature

Cooking, Roasting, Boiling

This is especially important for pans used

for roasting or pressurized cooking at high

temperature.

Do not leave burners unattended without a

pan or with an empty pan on top.

Check the suitability of cooking pans with

respect to the following criteria;

They should be heavy.

They should completely cover the burner surface;

they may be a

little bigger but no smaller.

Base surfaces should be completely flat and fit well on the cooking

surface.

•For the best use of the electric hotplates and to minimize energy

consumption, only pans with smooth flat bases should be used.

The size of the pan should be as

close as possible to the diameter

of the hotplate, and never smaller. The base of the pan should be

dry and spillage should be avoided. Empty pans must not be left

on the plates, and the plates should not be left switched on without

a pan.

USE OF THE OVEN - GRILLING

•Grilling gives food a rich brown colour quickly. Depending on the

quantity of the food, you can switch the grill on to different

positions. Almost all food can be cooked under the grill except for

very lean game and meat rolls.

•Meat and fish that is going to be grilled should

first be lightly

doused with oil.

•Place a fat collecting tray beneath during grilling. Put some water

into the tray to prevent unpleasant smells and to prevent the fat

catching fire.

•Grilling is usually preferred for cooking pieces of meat, for

example steaks, which are not too thick, different sized meat

parts,

cleaved hunted birds, fish, some vegetables (e.g.

courgettes, aubergines, tomatoes, etc.) together with meat and

fish products on spits.

Oil the fish lightly before putting it directly under the grill.

Add salt on meat after cooking, salt fish into the cleavage before

cooking.

•The distance from the grill will depend on the

thickness of the

meat or fish. If the distance is correctly judged, the outer parts will

not be burnt and the inside will not remain raw.

•Prevent unpleasant odours and smoke caused by dripping fats

and sauces by pouring 1-2 glass of water into the fat-collecting

tray.

•You can also use

the grill for toasting, toasted bread or

sandwiches, for example, and also to cook certain fruits (bananas,

grapefruit or pineapple slices, apples etc.). However, fruit must not

come into contact with the heating elements.

Never cover oven inner walls or the bottom with

aluminium foil. Accumulated heat can damage the

oven enamel and your meal.

Keep the oven door open when

using the grill and insert the

panel protector on the control

panel for gas grill burner.

USE OF COOKTOP ELECTRICAL PLATES

USE OF COOKTOP GAS BURNERS

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Candy CMM5620SHW Manual

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