G
B
20
Pra
c
ti
c
al a
d
v
i
c
e on
u
sin
g
t
h
e
b
u
rners
For best performance, follow these general
guidelines:
Use the appropriate cookware for each burner
(see table) in order to prevent the flame from
reaching the sides of the pot or pan;
Alwasy use cookware with a flat bottom and keep
the lid on;
When the contents of the pan reach boiling point,
turn the knob to minimum.
Burner
ø Cookware diameter (cm)
Rapid (R)
24 – 26
Semi-Rapid (S)
16 – 20
Auxilliary (A)
10 – 14
Mini WOK (MW)
24 – 26
Chef Burner (CB)
16 – 20
Pans to be used on 60 cm hobs
Bruciatore
ø Diametro Recipienti(cm)
Reduced Rapid (RR)
22 – 24
Semi-Rapid (S)
16 – 20
Auxilliary (A)
10 – 14
Mini WOK (MW)
22 – 24
Chef Burner (CB)
16 – 20
Double flame (DCDR
internal)
12 - 16
Double flame (DCDR
external)
24 - 26
Pans to be used on 75 cm hobs
On the models supplied with a reducer shelf,
remember that this should be used only for the
Double flame internal (DCDR internal) burner when
you use casserole dishes with a diameter under 12
cm.
To identify the type of burner, refer to the designs in
the section entitled, "Burner and Nozzle
Specifications".
Pr
a
c
ti
c
al
A
dv
i
c
e
on
U
sin
g
t
h
e
E
le
c
t
r
i
c
H
ot
P
lates
*
In order to avoid heat loss and damage to the hot
plate, use cookware with a flat bottom the diameter
of which is not less than that of the hot plate.
Setting
Normal or Fast Plate
0
Off
1
Cooking vegetables, fish
2
Cooking potatoes (using steam) soups,
chickpeas, beans.
3
Continuing the cooking of large quantities of
food, minestrone
4
For roasting (average)
5
For roasting (above average)
6
For browning and reaching a boil in a short
time.
Before using the hot plates for the first time,
you should heat them at maximum
temperature for approximately 4 minutes,
without any pans. During this initial stage,
their protective coating hardens and reaches
its maximum resistance.
Pr
a
c
ti
c
al
A
dv
ise
on
U
sin
g
t
h
e
B
r
oile
r
*
Preheat the broiler by turning the knob to 12.
Settings 1-8 are recommended for reheating food or
for keeping it warm after it has been cooked. In
general, cooking vegetables can cause stains which
are difficult to remove.
Food
Weight
(kg)
Knob
Setting
Preheati-
ng (min.)
Cooking
Time
(min.)
Pork
Chops
0.5
12
5
15
10
20
Steak
0.6
12
5
10
Sausages
0.45
10
5
20
Shish
Kabobs
(meat)
0.4
12
5
14
Hamburgers
0.4
10
5
15
Toasted
Sandwiches
No. 3
11
5
2
Bread
3 Slices
11
5
3
Aubergines
3 Slices
12
5
5 – 7
Oven-roasted
Tomatoes
No. 4
12
5
10 – 15
*
Only available on certain models.
