ETNA EFE509WIT, Instructions For Use Manual

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EN 7
PREPARATIONS
The 7 settings switch
Level 6
Bringing all foods and liquids to the boil.
Reducing leaf vegetables. Sealing meats. Frying
steak, fish and potatoes.
Level 5
Frying crêpes, French toast. Deep frying.
Level 4
Frying (Scotch) pancakes.
Level 3
Frying fish and small cuts of meat. Braising large
joints of meat, frying onions.
Level 2
Simmering vegetables with a cooking time of
more than 10 minutes. Braising vegetables.
Thawing frozen leaf vegetables.
Level 1
Stewing meats. Keeping dishes warm.
Simmering small quantities.
Level 0
In this setting the element is switched off.
Simmering food with a cooking time shorter than
10 minutes, once it has first been brought to the
boil at a higher setting.
Pans are important
The best thickness for the base of the pan is:
4-6 mm for stainless steel pans.
2-3 mm. for steel-enamel pans.
Do not use pans that are smaller than the
cooking zone (EFK769). This will prevent food
remains ending up on the red-hot cooking
zone. Burnt-on food remains are difficult to
remove. In addition, the handles may become
too hot and a lot of energy is lost.

The diameter of the base of the pan should
cover the zone completely.

The base of the cold pan should be somewhat
concave, as it will expand upon heating thus
making better contact with the hob. This will
enable optimal heat transfer.
Pans which have previously been used on gas
hobs are no longer suitable for electric cooking.
Make sure that both the base of the pan and the
hob are dry. Always use a lid during cooking to
minimise the loss of energy.
Never leave an empty pan on a cooking zone
that is switched on. Do not allow the pan to
boil dry, either. Although the hob (EFK769) is
protected against overheating, the pan will
get very hot, which may damage it.
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