Beko CS 61110 - Инструкция (Страница 39)

C o o k i n g g u i d e l i n e s
C h o i c e o f s a u c e p a n s
For best results we recommend the
use of good quality saucepans with
smooth flat bases. Aluminium pans
with coloured vitreous enamelled bases
absorb heat and are therefore more
efficient in use.
Never use recessed or ridged base
utensils. Ideally the base of the
saucepan should be approximately the
same size as the heating area. Use pans
which have sufficient capacity for the
amount of food being cooked and
therefore reduce soiling caused by
excessive spillage.
S a f e t y
r e c o m m e n d a t i o n s f o r
d e e p f r y i n g
1. Use a deep pan, large enough to
completely cover the appropriate
heating elements.
2. Never fill the pan more than the
one-third full of fat or oil.
3. Never leave oil or fat unattended
during the heating or cooking period.
4. Do not fry too much food at the
same time especially frozen food. This
only lowers the temperature of the oil
or fat too much resulting in greasy
food.
5. Always dry food throughly before
frying and lower it slowly into the hot
oil or fat. Frozen foods in particular
will cause frothing and spitting if added
too quickly.
6. Never heat fat or fry with a lid on
the pan.
7. Keep the outside of the pan clean
and free from streaks of oil or fat.
I n t h e u n f o r t u n a t e
e v e n t o f a c h i p p a n
f i r e , o r o t h e r p a n f i r e :
1. Switch off the electricity supply.
2. Smother flames with a fire blanket
or damp doth.
Burns and injuries are caused almost
invariably by picking up the burning
pan and rushing outside with it.
W a r n i n g : D o n o t u s e w a t e r
o n t h e f i r e . L e a v e t h e p a n
t o c o o l f o r a t l e a s t 3 0
m i n u t e s .