Logo Home Cucine
20th Anniversary




Modern and Classic modular kitchens
 
Matilda
 Home > Matilda > Matilda's advice > The cooking stove

The cooking stove


The cooking stoveSOME SUGGESTIONS

Prior to purchasing the cooking stove consider
- the space available, your kitchen habits, the style of the kitchen cupboards, the presence of any children
- the flame cooking stove allows one large pot, two medium pots and one small pot simultaneously to be used together.
- the 70cm cooking stove, as well as the fish pan, allows the positioning of two large pots, one medium pot and a small pot.
- the electric plate is normally used for slow cooking operations and the pan used must have a diameter that is proportional to both.
- in the case of cooking stoves with ceramic-glass tops, non-deformable pots with a smooth base should be used. This will avoid scratching the surface of the stove top.

MAINTENANCE

The detergents used to clean the cooking stove should never enter the flame divider covers as this may damage the safety valve which blocks the gas if the flame is put-out. For correct and efficient combustion, the flame area should be cleaned periodically, thus any unwanted residue that may have been deposited should be removed. To clean the flame dividers, place them in hot vinegar for about half an hour.
For tough stains, rub the area with half a lemon and fine salt. The hot plates should be cleaned with a moist cloth and some soda and then thoroughly dried. All parts of the cooking stove can be cleaned with water and a neutral detergent whilst steel-wool and abrasive products should be avoided. It is strictly forbidden to use any sharp object to remove food that may be stuck to the surface of the cooking stove.
To ensure that the automatic ignition system operates efficiently, it will be necessary to keep the surfaces of the cooking stove dry and water infiltration into the ignition device should be avoided.

 

DID YOU KNOW THAT...

- For risotto, the saucepan required should have two handles and its height must be greater than half its diameter
- For sauces and creams a small dimension round saucepan is ideal
- When frying, round pans with curved sides and a long handle, which protects from being bombarded by the hot splashes, should be used.

< Back to main page

 

fondo pagina
 
Copyright © Home S.r.l. 2008 - All rights reserved
V.A.T. number 02073770261   |   Privacy Policy