Beko M 5604 CTX RU - Инструкция (Страница 43)

Cooking guMolines
Choice of saucepans
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.
Safofy rocommondafions
tor doop frying
I. Use a deep pan, large enough
to completely cover the appropriate
/leafing elements.
Never fill the pan more than
the one-third full of fat or oil.
Never leave oil or fat unattended
during the heating or cooking
period.
4, Do nof 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.
. Never heat fat or fry with a lid
on the pan.
T, Keep the outside of the pan
clean and free from streaks of oil
or fat.
In ih« unfortvnatn Bvnni of
n chip pan ftror or other pan
first
I. Switch off f/ie electricity supply.
Smother flames with a fire
blanket or damp cloth.
Burns and injuries are caused
almost invariably by picking up
the burning pan and rushing
outside with it.
Watliings Do not use water on
the fire. Leave the pan to cool for
at least 30 minutes.