8
TYPE OF COOKING
Switched OFF
For melting operations
(butter, chocolate).
To maintain 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,
continuations of steam cook-
ing of roasts, stews, pota-
toes.
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 switch
1
2
3
2
3
4
4
4
5
6
Heating
Cooking
Roasting-frying
NORMAL AND RAPID PLATES
1
2
3
4
5
6
Fig. 3.8
Summary of Contents for EC 530
Page 35: ...35 Identification label...
