Su carrito de compras está vacío
 
English Polski Spanish 
Buscar un manual
 

(p.Ej. AA-V20EG JVC, ZX-7 Sony)
PayPal 1000+ rating Secure, Encrypted Checkout.
 
Usuarios conectados
Actualmente hay 5616 visitantes online.
Support Info
ELECTROLUX
BOX_MANUFACTURER_SUPPORT_FIRST_CONTACT
BOX_MANUFACTURER_SUPPORT_TRADEMARKS
Productos
Información
Destacado
Inicio >> ZANUSSI >> Z97GX Manual de Usuario
 
 0 artículo(s) en Su carrito 

ZANUSSI Z97GX
Manual de Usuario


¡Twitee acerca de este producto y obtenga $1.00 de crédito en la tienda para uso!
  • Descargable
  • Formato PDF
  • Manual completo
  • Idiomas: English
Precio: $4.99

Descripción del ZANUSSI Z97GX Manual de Usuario

Manual del propietario completo en formato digital. El manual estará disponible para descarga como archivo PDF después de que lo compre.

El Manual del Propietario (a veces llamado Manual del Usuario o Guía del Usuario) contiene información sobre cómo utilizar su dispositivo. Después de colocar la orden le enviaremos las instrucciones de descarga a su dirección de e-mail.

The manual is available in languages: English

Not yet ready
You must purchase it first

Opiniones de los clientes
No hay comentarios de productos.

TEXT_PDF_SNIPPET
Suggestions for the use of the gas burners
Start your cooking with a big flame by turning the knob to the symbol . Then adjust the flame as necessary. The outside of the flame is much hotter than its inside (nucleus). Accordingly , the top of the flame should lick the bottom of the pan. Excessive flames mean a waste of gas. In contrast with electric grids, gas burners do not require flat-bottomed pans: the flames lick the bottom and spread the heat all over the surface. thinwalled pans transmit the heat to the food more quickly than thick-walled ones. Since heat doesn't spread evenly on the pan's bottom, the food may only be partially heated. Consequently it is advisable to stir the food many times. A thick pan bottom prevents partial overheating as it allows sufficient thermic compensation. Avoid very small pans. Wide and shallow pans are more suitable than narrow and deep ones as they allow a faster heating. Cooking is not quickened by placing narrow pans on wide burners. The result is just a waste of gas. For a proper usage, place small pans on small burners and large pans on large burners. Remember to cover pans to reduce gas consumption.

No special pans are required for gas burners. However,

Suggestions for the use of the oven
Traditional cooking
Heat derives from the top and the bottom, it is therefore preferable to use the central guides. If cooking requires more heat from the bottom or the top, use the upper or lower guides.

Fan cooking
Heat is transmitted to food through pre-heated air and is forcibly circulated inside the oven by a fan positioned on the back of the oven itself. In this way heat quickly and uniformly reaches all parts of the oven thus cooking various foods placed on more than one shelf. With this type of cooking the elimination of humidity from the air and a drier environment prevent the transmission and mixture of smells and tastes. The possibility of cooking on more than one shelf (fig.14) allows many various dishes to be prepared at the same time, and up to three trays of biscuits or mini-pizzas to be consumed immediately or to be frozen. Furthermore, this oven is especially convenient for quick defreezing, sterilizing preserves, homemade fruit in syrup and finally to dry mushrooms or fruit.

FO 0061

Fig. 14 least 10 minutes before use. Do not open the oven door when cooking dishes which must raise (e.g. raised pastries and soufflés); the jet of cold air would block the raising process. To check if cakes are cooked, insert a toothpick into the mixture; if it comes out clean the cake is ready. Wait until at least 3/4 of the cooking time has passed before doing this check. As a general rule remember that: a dish which is well-cooked on the outside but not sufficiently cooked inside would have required a lower temperature and longer cooking time. On the contrary, a �dry� texture would have required a shorter time and higher cooking temperature.

Cooking with the multi-function oven
With this type of oven it is possible to carry out cooking traditionally, by convection, and by grill; it therefore allows cooking to be optimized.

Advice for use of the traditional oven (gas and electric)
For the cooking of cakes Pre-heat the oven , unless indicated differently, for at

For the cooking of meat Meat to be cooked in the oven should weigh at least 1 kilo to avoid its becoming too dry. If you want roasts with a good colour, use very little oil. If the piece is lean, use oil or butter or a little of both. Butter or oil are on the other hand unnecessary if the piece has a strip of fat. If

9

Quizás también quiera comprar

$4.99

SX-K700 TECHNICS
Manual de Usuario

Manual del propietario completo en formato digital. El manual estará disponible para descarga como …

$4.99

CJ-V51 PIONEER
Manual de Servicio

Manual de servicio completo en formato digital (archivo PDF). Los manuales de servicio por lo genera…

$4.99

GRAND PRIX ELECTRONIC 754 BECKER
Manual de Servicio

Manual de servicio completo en formato digital (archivo PDF). Los manuales de servicio por lo genera…

$4.99

SX-PR602 TECHNICS
Manual de Servicio

Manual de servicio completo en formato digital (archivo PDF). Los manuales de servicio por lo genera…

$4.99

EV-S1000E SONY
Manual de Usuario

Manual del propietario completo en formato digital. El manual estará disponible para descarga como …

$4.99

GRAND PRIX ELECTRONIC 780 BECKER
Manual de Servicio

Manual de servicio completo en formato digital (archivo PDF). Los manuales de servicio por lo genera…

$4.99

AG7330 PANASONIC
Manual de Servicio

Manual de servicio completo en formato digital (archivo PDF). Los manuales de servicio por lo genera…

$4.99

MECABLITZ 60 CT4 METZ
Manual de Servicio

Manual de servicio completo en formato digital (archivo PDF). Los manuales de servicio por lo genera…
>
Parse Time: 0.187 - Number of Queries: 128 - Query Time: 0.047