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Hoover HSO460X Manual

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CONSEJOS PRÁCTICOS P
ARA COCINAR
Todas las cocciones d
eben realizarse con la puerta cerrada.
Utilice siempre guantes o agarradores que no estén mojados o húmedos para sacar del horno
los platos calientes.
Utilice recipientes capaces de resistir temperaturas de 250°C o superiores.
Al finalizar la fase de cocci
ón o durante ella, tenga cuidado con la corriente de aire caliente que
sale del horno en el momento de la apertura de la puerta.
No apoye nunca los platos directamente en contacto con el fondo del horno. Utilice los
accesorios correspondientes.
LOS ACCE
SORIOS
Los accesorios suministrados con el horno
aumentan las posibilidades y las modalidades
de cocción.
Los accesorios denominados bandeja y rejilla
pueden colocarse sobre los diversos niveles
de la guía deslizante situada dentro del horno.
Esto permite
establecer la altura (niveles) más
apropiada en función de la cocción que se va
a realizar. Vea la lista de recetas de la pág. 69.
La bandeja
Bandeja de bordes realzados utilizada como superficie de apoyo de cualquier recip
iente de cocción
sobre un solo nivel y al baño María.
Contenedor de recogida de los jugos o posibles derrames de grasa durante la cocción; debe
combinarse con la rejilla principal o con la bandeja perforada. Al cocinar platos grasos, se
recomienda verter
siempre un poco de agua en la bandeja
para evitar que las grasas se quemen y produzcan malos
olores o humo.
Superficie de apoyo para los alimentos (galletas, etc.)
La rejilla
Se utiliza principalmente como superficie de apoyo.
Posición recomendada: nive
les 2 / 3 / 4
Bandeja perforada
Utilizada principalmente para cocciones al vapor (verdura fresca
o congelada, pescado).
Coloque la bandeja perforada en los niveles 2 ó 3 e introduzca
inmediatamente la bandeja para recoger el líquido expulsado por
los
alimentos.
74
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