fig.8
5
How to use the hob
Heating
Cooking
Roasting-frying
Cooking
zone
setting
1
2
3
4
5
6
7
8
9
10
11
12
Cooking
zone
settings
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.
6
7
For every kind of frying, cutlets, uncovered cook-
ing, 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 and
oval zones only)
