7
After a short period of use, experience
will teach you which setting is the right
one for your needs.
CO0KING HINTS
Fig. 2.5
Heating
Cooking
Roasting-frying
Cooking
zone
knob
setting
1
2
3
4
5
6
7
8
9
10
11
12
TYPE OF COOKING
Switched OFF
For melting operations
(butter, chocolate).
To maintain 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,
continuations of 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 zone only)
Knob
setting
4
5
6
0
1
2
2
3
4
6
7
7
8
8
9
10
11
12
