Indesit K6G21S/R: Cooking advice
Cooking advice: Indesit K6G21S/R
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
21
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.
22
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