24
Knob
setting
TYPE OF COOKING
0 Switched OFF
1
2
For melting operations (but-
ter, chocolate).
2
3
4
To maintain food hot and to
heat small quantities of liquid
(sauces, eggs).
4
5
6
To heat bigger quantities;
to whip creams and sauces
(vegetables, fruits, soups).
6
7
Slow boiling, i.e.: boiled me-
ats, spaghetti, soups, conti-
nuations of steam cooking of
roasts, stews, potatoes.
7
8
For every kind of frying,
cutlets, uncovered cooking,
i.e.: risotto.
8
9
10
Browning of meats, roasted
potatoes, fried sh, ome-
lettes, and for boiling large
quantities of water.
11
12
Fast frying, grilled steaks,
etc.
Switching on the second ele-
ment (double zones only)
■ Please note that these are only guidelines, you will quickly learn from experience
which setting is correct for your needs.
ECONOMIC COOKING
■ The ceramic glass retains heat, so you may nd that you can switch off the heat 5
minutes before you nish cooking.
■ To reduce the cooking time, the plate can be set to the maximum setting at the begin-
ning. It can then be reduced later.
1
2
3
4
5
6
7
8
9
10
11
12
COOKING HINTS:
Roasting - Frying
Cooking Warming
Temperature control knob
Elements usage table
Figure 30
