13
Knob
setting
TYPE OF COOKING
0
Switched OFF
1
2
For melting operations
(butter, chocolate) .
2
3
4
To maintain food hot and
to heat small quantities of
liquid (sauces, eggs) .
4
5
6
To heat bigger quantities;
to whip creams and sauces
(vegetables, fruits, soups) .
6
7
Slow boiling, i .e .: boiled
meats, spaghetti, soups,
continuations of steam
cooking of roasts, stews,
potatoes .
7
8
For every kind of frying,
cutlets, uncovered cooking,
i .e .: risotto .
8
9
10
Browning of meats,
roasted potatoes, fried fish,
omelettes, and for boiling
large quantities of water .
11
12
Fast frying, grilled steaks,
etc .
Switching on the second
element (Double radiant
plate only)
After a short period of use, experience will
teach you which setting is the right one for
your needs .
COOKING HINTS
Fig. 3.5
1
2
3
4
5
6
7
8
9
10
11
12
Heating
Cooking
Roasting-frying
Summary of Contents for CK 235 C SL
Page 43: ...43 ...
