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,
omelettes, 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
7
8
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.
CO0KING HINTS
Cooking plate con-
trolled by a 6 posi-
tion switch
Cooking plate con-
trolled by a 12 posi-
tion switch
1
2
3
4
5
6
Fig. 3.6
Heating
Cooking
Roasting-frying
1
2
3
4
5
6
7
8
9
10
11
12
