19
EN
USE OF ELECTRICAL PLATES/
VITROCERAMIC HEATING ELEMENTS
Commutator
Energy regulator
Heat intensity
Cooking methods
1
1-2
slight
melting of fats etc.; heat
small quantities of liquid
2
3-4
mild
heating of medium quantities
of liquid; puddings, long-
cooking sauces
3
5-6
slow
defreezing - heat large
quantities of liquid; cooking
below boiling temperature
4
7 - 8
medium
tender roasts; cooking at
boiling temperature
5
9 - 10
high
roasts - boiled food; pan-
frying of meats
6
10 - 11
burning heat
bring large quantities of liquid
to boil; fry