COOKING GUIDE
TABLE
Touch control
positions
Cooking
operations
1
To melt butter, chocolate
and else.
1 - 3
To heat small amounts of
liquid and to keep dishes
warm.
4 - 8
To heat larger amonts of
liquid; to prepare creams
and sauces reuiring
lenththy cooking times.
5 - 9
To cook foods that have to
be boiled, for delicate
roastmeats and fish.
9 - P
To boil large amounts of
liquid, to fry.
The table below indicates the power values that can be set and the type of food to prepare is shown next
to each one. The values can change according to the amount of food and consumer preference.
1
0