12
TYPE OF COOKING
Switched OFF
For melting operations
(butter, chocolate).
To keep food hot and to
heat small quantities of liq-
uid (sauces, eggs).
To heat bigger quantities;
to whip creams and sauces.
(vegetables, fruits, soups).
Slow boiling, i.e.: boiled
meats, spaghetti, soups,
steam cooking of roasts,
stews, potatoes.
For every kind of frying, cut-
lets, uncovered cooking,
i.e.: risotto.
Browning of meats, roasted
potatoes, fried fish,
omelettes, and for boiling
large quantities of water.
Fast frying, grilled steaks,
etc.
0
Position
of knob
1
2
3
2
3
4
4
4
5
6
Heating
Cooking
Roasting-frying
1
2
3
4
5
6
Cooking zone controlled by a 7
position switch
Figure 12
COOKING HINTS:
✓
To reduce the cooking time, you can turn the control knob to the max when you
switch the zone on.
After a short time you will set the control knob to the required position.
✓
You should use pots and pans with flat bases.
The diameter of the pan should match that of the cooking zone (or be slightly
bigger) to make the most of the energy.
✓
Since the cooking zone stays hot for a certain time after the zone has been switched
off, you can switch it off minutes before the end of cooking.
