Indesit K6G21/R: Cooking advice

Cooking advice

The oven offers a wide range of alternatives which allow

you to cook any type of food in the best possible way.

The pastry sticks to the pan

With time you will learn to make the best use of this ver-

Grease the pan well and sprinkle it with a dusting of

satile cooking appliance and the following directions are

flour.

only a guideline which may be varied according to your

own personal experience.

Cooking fish and meat

Baking cakes

Meat must weigh at least one Kg. to stop it becoming too

The oven should always be warm before putting in cakes

dry. When cooking white meat, fowl and fish use low

wait till the end of preheating (about 15 min.). Cake-baking

temperatures. (150°C-175°C). When red meat must be

temperatures are normally around 160°C. Do not open the

superficially well-cooked but succulent inside, it is advisable

oven door during the baking process as this could cause

to start with a high temperature (200-220°C) for a short

the cake to sink.

time, and then to reduce it at a later point. Generally

Beaten cake mixtures should not be too soft as this could

speaking, the more meat there is, the lower the tempera-

considerably lengthen cooking times. In general:

ture and the longer the cooking time should be.Place the

meat in the centre of the grid and put a spill-tray underneath

Pastry is too dry

to catch grease drips. Insert the grid so that it is in the

middle of the oven. If more heat from below is required,

Increase the temperature by 10°C and reduce the

use the 1° bottom shelf. For tastier roasts, wrap the meat

cooking time.

with bacon rashers or dot the meat with lard and place it in

the upper part of the oven. When some types of food are

Pastry dropped

cooked in the ventilated oven (duck, rabbit, large fowl)

they become too dry; in these cases, better results are

Use less liquid or lower the temperature by 10°C.

obtained using the combined oven.

Pastry is too dark on top

Place it on a lower rack, lower the temperature, and

increase the cooking time.

Cooked well on the inside but sticky on the

outside

Use less liquid, lower the temperature, and increase

the cooking time.

Cooker routine maintenance and cleaning

Before each operation, disconnect the cooker from the

still warm. Remove any liquid from the lid before

electricity.To assure the long life of the cooker, it must be

opening it.

thoroughly cleaned frequently, keeping in mind that:

Important: periodically check the wear of the gas hose

· Do not use steam equipment to clean the appliance.

and substitute it if there are any defects; we recommended

· the enamelled parts and the self-cleaning panels are

changing it every year.

washed with warm water without using any abrasive

Replacing the oven lamp

powders or corrosive substances which could ruin them;

· Unplug the oven from the mains;

· the inside of the oven should be cleaned fairly often

· Remove the glass cover of the lamp-holder;

while it is still warm using warm water and detergent,

· Remove the lamp and replace with a lamp resistant to

followed by careful rinsing and drying;

high temperatures (300°C) with the following

· the flame spreaders should be washed frequently with

characteristics::

hot water and detergent taking care to eliminate any

- Voltage 230V

scale; in cookers equipped with automatic lighting, the

- Wattage 25W

terminal part of the electronic instant lighting devices

- Type E14

should be cleaned frequently and the gas outlet holes

· Replace the glass cover and reconnect the oven to the

of the flame spreaders should be checked to make sure

mains.

they are free of any obstructions;

· Stainless steel may become marked if it comes into

contact with very hard water or harsh detergents

(containing phosphorous) for long periods of time. After

cleaning, it is advisable to rinse thoroughly and dry. It

is also recommended to dry any water drops;

N.B: avoid closing the cover while the gas burners are

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Gas tap maintenance

The taps may jam in time or they may become difficult to

turn. If so, the tap itself must be replaced.

N.B.: This operation must be performed by a technician

authorised by the manufacturer.

Food to be cooked Wt.

Cooking position

Temperature

Pre-heating time

Cooking time

(Kg)

of shelves from

(°C)

(min)

(min.)

bottom

Pasta

Lasagne

2.5

3

210

15

75-80

Cannelloni

2.5

3

210

15

75-80

Pasta bakes

2.5

3

210

15

75-80

Meat

Veal

1.7

3

230

15

85-90

Chicken

1.5

3

220

15

110-115

Turkey

3.0

3

Max

15

95-100

Duck

1.8

3

230

15

120-125

Rabbit

2.0

3

230

15

105-110

Pork

2.1

3

230

15

100-110

Lamb

1.8

3

230

15

90-95

Fish

Mackerel

1.1

3

210-230

15

55-60

Dentex

1.5

3

210-230

15

60-65

Trout baked in paper

1.0

3

210-230

15

40-45

Pizza

Neapolitan 1.0 3 Max 15 30-35

Cake

Biscuits

0.5

3

180

15

30-35

Tarts

1.1

3

180

15

30-35

Chocolate cake

1.0

3

200

15

45-50

Raised Cakes

1.0

3

200

15

50-55

Grill cooking

Toasted sandwiches

n.° 4

4

10

Pork chops

1.5

4

30

Mackerel

1.1

4

35

Rotisserie

Veal on the spit

1

2

80

Chicken on the spit

2

2

90

NB: cooking times are approximate and may vary according to personal taste. When cooking using the grill, the

dripping pan must always be placed on the 1st oven rack from the bottom.

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