In fact, nothing complicated in the treatment of a gas stove there. Despite the relative simplicity of the device these plates are reliable, comfortable and efficient when cooking. And instant ignition and reaching high temperatures even give certain advantages to gas stoves over electric. So if you are in economy has got a gas stove, do not hurry to upset or nervous – no particular skills necessary.
As with any other appliances before you begin using the stove it is advisable to read available to her instructions and technical passport. This will allow to solve many questions and to gain confidence.
In contrast to electric gas oven usually ignited from open flame. Of course, except in those cases where the stove for it is the ignition, then you will need only one button to activate. If not, will have to light the oven manually. It is not difficult.
In most cases, the device of the gas oven includes one burner in the form of a curved tube with holes for flame-or two-tube burner on the sides. In order to know what design your plate, look in the data sheet. Then open the oven door and look under the bottom of the iron tray. Most likely you will see either one hole for ignition in the middle, or two on the sides.
To light the gas oven, it is necessary to turn off the burner at the desired temperature in accordance with the specified tick marks. Then light a match or lighter and hold it to the burner. When you see the flame, you need to wait until it spreads the entire length of the burner or burners, and gently close the door. In some cases, the flame may go out when the door is closed. Then you need to light the oven again a little and hold it open until the gas is completely spread throughout the burner tube and the flame will not be smooth.
Advice 2 : How to light a gas stove
Gas stove is a traditional attribute of modern cuisine, although gradually being replaced by competitive electric hob. Heating food on the gas stove is due to the burning of gas coming from the burners. For ignition of the gas stove used a match.
Check that all relays in idle state, that is, the gas has to come from the burners into the air. Ensure the operation of the gas stove. To do this, lift the valve of the gas pipe to allow the gas to flow freely to the burners.
The symbols located above the burners, determine the access to the burner controls each relay (or button). Light a match, having spent sulfuric sulfuric head on strip on side of box.
Rotate the solenoid (or click the corresponding button), a left near-right burner. Hold a match close to the burner. Once the gas comes on, remove your hand to avoid burns.
On electric gas stoves instead of ignition matches, use the special button, supplying an electrical charge simultaneously to all burners. To light the stove, turn off any alarm and press the button (you may need to double or triple press). The gas will light.
Advice 3 : How to cook on an electric stove
Electric stove — convenient and useful way to cook food. However, those who are accustomed to the gas burners, it can be difficult to comprehend the intricacies and peculiarities of electric stoves. Cooking on them has its own nuances that must be considered.
You will need
- Metal cookware with a flat bottom.
Electric, in contrast gas heat set it on the dish entire surface of the burner. Therefore, it is very important that all pots, casseroles, pans and other utensils you use when cooking, was with a flat bottom. Therefore, the electric stoves are not suitable cauldrons and pans and raisins. Because of their convex bottom electric cooker warms up unevenly, so that the plate may deteriorate, and the food will be prepared much worse.
Equally important is the size of the cookware. It needs as closely as possible to match the size of the burner on which you put it. If the difference is not more than half an inch, this is acceptable. However, it is worth remembering that in vessels whose diameter is slightly less than the burner, the food will be cooked faster, and if more slower.
Conventional cast-iron "pancakes" slowly heat up and slowly cool down. In no case do not place the cookware on the burner, glowing red. Turn it off and wait a while until it goes off. However, this property can be used with advantage. If the dish you are cooking, you want to simmer on a slow fire, it can be very hot cast-iron griddle, and then just turn it off and leave to cool slowly. If the food, by contrast, requires rapid fire, it is best to preheat the stove and put the pan on the already hot "damn". And be sure to turn off the heating in advance before the meal is ready.
The ceramic glass surface has its own characteristics. It heats up and cools down much faster than cast iron, so the landlady, accustomed to the gas, it will be much easier to occur with glass-ceramic. However, such a surface is even more demanding of the dishes. Do not use aluminum or copper pots — these metals easily interact with the glass ceramic and leave traces from which it is very difficult to get rid of. Enamel pot chipped on the bottom is also better not to put on a ring to avoid scratches.
Try not to pour onto the hot ceramic glass panel salt or sugar and to shed water. Because of them, it can crack.
If you have a stove with induction plates, cookware heat-resistant glass will remain cold. For induction cookers is suitable only metal cookware made of ferromagnetic alloys. You can check this with a simple magnet if it is attracted to your pot, so she's good. Induction cooker heats up faster than usual, so watch out for cereal, soup or other food, tend to escape when boiling.
Cookware sold in stores, almost always has label, where specified, for what boards it fits. Carefully read these symbols or ask for advice from the sales assistant.