11
Type of cooking
Switched OFF
For melting operations
(butter, chocolate) .
To keep food hot and to heat
small quantities of liquid
(sauces, eggs) .
To heat bigger quantities; to
whip creams and sauces .
(vegetables, fruits, soups) .
Slow boiling, i .e .: boiled
meats, spaghetti, soups,
continuous steam cooking
of roasts, stews, potatoes .
For every kind of frying,
cutlets, uncovered cooking,
i .e .: risotto .
Browning of meats, roasted
potatoes, fried fish, ome-
lettes, and for boiling large
quantities of water .
Fast frying, grilled steaks,
etc .
Switching on the second
element (Double and oval
radiant plate only)
0
Knob
setting
1
2
3
4
5
6
2
0
1
2
2
3
4
3
4
6
7
4 78
4
5
8
9
10
6 11
12
After a short period of use, experience
will teach you which setting is the right
one for your needs .
Cooking hints
Cooking plate
controlled by a 6
position switch
Cooking plate
controlled by a 12
position switch
1
2
3
4
5
6
Fig . 3 .5
Heating
Cooking
Roasting-frying
1
2
3
4
5
6
7
8
9
10
11
12
