13
1
2
3
4
5
6
7
8
9
10
11
12
Fig. 2.5
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
O
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 and oval
zones only)
Heating
Cooking
Roasting-frying
Cooking
zone
knob
setting
1
2
3
4
5
6
7
8
9
10
11
12
