12
1
2
3
4
5
6
7
8
9
10
11
12
Fig. 3.6
After a short period of use, experience will
teach you which setting is the right one for
your needs .
COOKING HINTS
Knob
setting
TYPE OF COOKING
0
Switched OFF
1
2
For melting operations (but-
ter, 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 me-
ats, spaghetti, soups, conti-
nuations 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, ome
-
lettes, and for boiling large
quantities of water .
11
12
Fast frying, grilled steaks,
etc .
Switching on the second ele-
ment (Double radiant plate
only)
Heating
Cooking
Roasting-frying
Cooking zone
controlled by a
12 position
energy regulator
