Glem Gas GV64BK handleiding

Handleiding

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25

INSTRUCTIONS FOR THE USER

Notice

When the equipment is not working, always -

check that the knobs are in the closing position

(see fig.1).

If the flame should blow out accidentally, the safety -

valve will automatically stop the gas supply, after

a few seconds. To restore operation, set the knob

to the lighting point (large flame, fig.1).

While cooking with fat or oil, pay the utmost -

attention as these substances can catch fire

when overheated.

Do not use sprays near the appliance in -

operation.

Do not place unstable or deformed pots on the -

burner, so as to prevent them from overturning or

overflowing.

Make sure that pot handles are placed properly. -

When the burner is started up, check that the -

flame is regular and, before taking pots away,

always lower the flame or put it out.

ELECTRIC PLATE USE

The electric-plate is operated with a seven- position

switch and to turn the electric-plate on, rotate the

switch to any of the positions shown.

The red light is switched on when the electric-plate

is in operation.

Below as indicative basis, the settings to be used

for operating the electric-plate.

Warning

Use only flat pans and with sufficiently thick base,

equal or not much superior than that of the plate.

Do not switch the electric plate without the pan

over the plate.

Do not cook any food on the plate surface.

Turn off the plate few minutes before the cooking end.

After use the electric plate remains very hot for a

prolonged period of time, do not tuch it and do not

place anj abject on top of the plate.

For a good preservation, the electric plate must

be thoroughly cleaned with appropriate cleaning

products which are readly available.

When operating for the first time, it is necessary

to eliminate any humidity or oil which may

accumulated around the electric elements of

the plate by operating the electric plate on its

lowest setting (1) for about 30 minutes.

KNOB

SETTING

HEAT TYPE OF COOKING

0 Off

1 Very low To heat small quantities of liquids.

2 Low

Heating medium quantities of liquid, to prepare sauces and

creams requiring long cooking.

3 Mild To defrost frozen foods, cook stews, at to below boiling point.

4 Medium For foods which require boiling point, delicate meat and sh.

5 Strong For roasting, grilling, stews.

6 Very strong To boil large quantities of liquid, to fry.

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